(Uzbek Rice Pilaf) Recipe

• 1 cup long-grained rice
• 1/4 cup oil (or lamb or duck fat)
• 2 large carrots, shredded on the small holes of a box grater
• 2 medium onions, sliced into thin half moons
• 2 teaspoons kosher salt
• 2 teaspoons coriander, toasted and freshly ground
• 1 1/2 teaspoons cumin, toasted and freshly ground
• 1 teaspoon smoked paprika
• Pinch saffron, about 20 threads

1. Rinse rice in a fine mesh strainer until water runs clear. Transfer rice to bowl and cover with water while prepping other ingredients.
2. Heat oil on high in large saute pan until almost smoking and stir in carrots. Fry, stirring frequently, until oil is orange colored and carrots are deeply caramelized on the edges. Add onions and salt, stir to coat with oil, and fry until browned.
3. Add spices and stir to combine until fragrant, then add rice. Stir frequently until rice browns slightly and smells nutty. Pour in one cup fresh water, bring to a boil, then reduce to a simmer and cover. Let rice cook for 15 minutes, then check for doneness-add water in 1/4 cup increments if rice is still dry and cook uncovered. Fold rice on bottom of pan over to prevent burning. Plov is done when rice is tender but still toothsome. Season to taste and serve immediately.

longgrained rice, oil, carrots, onions, kosher salt, coriander, cumin, paprika, saffron

Taken from www.seriouseats.com/recipes/2011/01/plov-uzbek-rice-pilaf-saffron-recipe.html (may not work)