Plov (pilaf with beef, carrots and garlic)

Preparation

1. Pat the beef dry and cut into cubes of about 1.5 cm. Finely chop the onion and cut the carrots into batons or grate coarsely.
2. Heat a heavy pot with a lid until very hot, add the oil and sear the meat hard over high heat for about 7 minutes, stirring often.
3. Reduce the heat to medium, soften the onion for about 5 minutes, then add the carrots, 1/2 tsp salt, pepper, paprika, cumin and bay leaves and cook for another 5 minutes.
4. Pour in 230 ml hot water, cover and braise over medium-low heat for about 45 minutes, until the meat is tender.
5. Meanwhile, wash the rice until the water runs clear and drain.
6. Spread the rice evenly over the meat without stirring, pour in 520 ml hot water and sprinkle over 1 tsp salt. Loosen very lightly once, bring to the boil and cook uncovered over low heat for about 10 minutes, until most of the water has been absorbed.
7. Push the head of garlic, cut side down, into the middle of the rice, sprinkle over the ground coriander and poke 7 to 10 holes through the rice with a spoon handle. Cook, covered, on the lowest heat for another 15 minutes, until the rice is done.
8. Remove the garlic and bay leaves, mix everything gently and serve hot. Put the soft garlic cloves on the table alongside.

Drink with it

• Vodka · excellent match

  Vodka, neat and ice cold from the freezer, in small glasses

  The generous oil and the sweetness of the carrots are cleanly cleared away by the cold, neutral vodka without covering the spices.

  What Is Vodka? Raw Materials, Flavor, and Cocktails ↗

• Pale lager · good match

  Pale lager or pilsner

  Carbonation and gentle bitterness loosen the rich rice without competing with the cumin.

  Pils or Helles: What's the Difference? ↗

• Red wine · good match

  Saperavi from Georgia or Côtes du Rhône

  Dark fruit and firm acidity stand up to oil and beef, and the spicy character meets cumin and bay.

  Which wine pairs with food? A simple approach to choosing ↗