Plov is more than a meal in Central Asia; it is a cultural monument. The secret lies in the Zirvak, a concentrated braise of meat, onions, and carrots that forms the flavor base for the rice, which is steamed on top without stirring.

Part A: Ingredients

• The Fat: 1/2 cup Vegetable oil or rendered lamb fat.
• The Zirvak: 1.5 lbs Lamb or Beef (cubed), 2 large Onions (sliced), 1 lb Carrots (cut into thick matchsticks—essential).
• The Rice: 3 cups Laziza or Basmati rice (washed until water is clear).
• The Aromatics: 1 Tbsp Cumin seeds (crushed), 1 whole head of Garlic (unpeeled, top sliced off), 1 tsp Turmeric, 1 tsp Chili flakes.

Part B: Instructions

1. The Sear: In a heavy cast-iron pot (kazan), heat oil until smoking. Sear meat until a dark crust forms. Add onions and fry until chocolate brown.
2. The Carrots: Layer the carrots over the meat. Do not stir. Let them soften for 5 minutes, then add 2 cups of hot water, cumin, and turmeric. Simmer for 30 minutes. This is your Zirvak.
3. The Rice Layer: Spread the washed rice evenly over the Zirvak. Do not stir. Carefully pour boiling water over the rice until it is covered by 1 inch.
4. The Garlic: Push the whole head of garlic into the center of the rice.
5. The Steam: Cook on high until the water is absorbed. Poke holes in the rice to allow steam to escape. Cover tightly and reduce heat to the absolute minimum for 20 minutes.
6. Flip: Only when serving, stir the bottom layers into the rice to distribute the meat and carrots.