A fragrant, comforting Central Asian rice dish cooked with tender beef, sweet quince, carrots, and aromatic spices.
Ingredients
400 g Beef chuck or lamb, cubed
300 g Basmati or Devzira rice
1 large Quince, cored and sliced into wedges
3 medium Carrots, cut into matchsticks
1 large Onion, sliced
1 whole Garlic head
1 tsp Cumin seeds
0.5 tsp Ground coriander
4 tbsp Vegetable oil
1.5 tsp Salt
3 cups Hot water
Steps
Step 1. Rinse the rice thoroughly under cold water until the water runs clear, then leave it to soak in warm water.
Step 2. Heat oil in a heavy-bottomed pot or Dutch oven over high heat. Sear the beef cubes until browned on all sides.
Step 3. Add the sliced onions to the pot and cook until they are soft and golden brown.
Step 4. Stir in the carrot matchsticks, cumin seeds, ground coriander, and salt. Cook until the carrots soften slightly.
Step 5. Pour 2 cups of hot water into the pot. Nestle the quince wedges and the whole garlic head (with the top cut off) into the mixture. Simmer on medium-low heat to create the flavorful broth (zirvak).
Step 6. Drain the rice and layer it evenly over the meat and vegetables without stirring. Gently pour the remaining hot water over a spatula to avoid disturbing the rice layer. Bring to a boil until the water evaporates from the surface.
Step 7. Reduce heat to the lowest setting, cover the pot tightly with a lid wrapped in a clean kitchen towel, and let steam.
Step 8. Remove from heat, gently fluff the rice, and serve hot with the tender quince wedges and garlic squeezed over the top.