Plov

Serves 6 Starters and mains

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Method

You’ll need a heavy-bottomed pan with a close-fitting lid to make Plov.

Put the rinsed rice into a large bowl of cold water to soak. Season the beef with salt and freshly ground pepper.

Heat the clarified butter in the pan until hot and foaming. Brown the beef over a medium-high heat, in batches if necessary, then remove from the pan with a slotted spoon, leaving the butter behind. Lower the heat to medium and add the onions. Cook, stirring occasionally, until softened and golden. Return the beef to the pan along with any juices and add the bay leaves and a cup of water.

Bring to the boil, then turn the heat down low, cover the pan and gently simmer for 1 hour, until the meat is tender.

Spread the carrot matchsticks over the meat but don’t stir as you want to keep the layers separate. Scatter over the spices, cover and cook for a further 10 minutes.

Drain the rice and layer it on top of the carrots. Poke the garlic cloves into the rice and flatten the top with the back of a spoon. Season generously with salt and pour over enough boiling water to just cover the top of the rice. Turn up the heat and leave the pan uncovered so the water starts to boil away.

When the liquid has cooked off, make six holes in the rice using the handle of a wooden spoon to help the steam escape.

Cover the pan and simmer for 5 minutes, then turn off the heat and leave the dish to steam for a further 10 minutes. If the rice isn’t cooked, add a splash more boiling water and cover again.

Serve the layers in reverse, first spooning the rice on to the platter, then the carrots and finally the meat on top. Dot the hard-boiled quail’s eggs around the edge and accompany with a tomato salad.