Sofakli Palov

Sofakli Palov (Uzbek Beef and Bell Pepper Pilaf)

Sofakli Palov is a regional Uzbek rice pilaf built on a rich base of slow-cooked onions, sweet bell peppers and tender beef. It is simpler than the festive wedding plov but deeply savory, with the peppers melting into the rice to color it a warm golden-orange.

Prep

20 min

Cook

90 min

Total

110 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) beef (chuck or shoulder), cut into 3-4 cm cubes; lamb can be substituted traditionally
• •400 g (14 oz) basmati or devzira rice, devzira is traditional if available; basmati is the closest substitute
• •300 g (10½ oz) yellow onions, about 3 medium, thinly sliced
• •400 g (14 oz) red bell peppers, about 2 large, seeded and cut into 2 cm strips; a mix of red and green is common
• •150 g (1 cup) carrots, optional; thinly sliced, for color and sweetness
• •80 ml (⅓ cup) neutral oil or rendered lamb fat
• •10 g (2 tsp) salt, adjust to taste
• •3 g (1½ tsp) ground cumin
• •3 g (1½ tsp) ground coriander
• •2 g (1 tsp) sweet paprika, not smoked
• •0.5 g (¼ tsp) red pepper flakes, optional, for mild heat
• •4 g (2 whole) garlic cloves, peeled, left whole
• •500 ml (2 cups) boiling water

Steps

1. 1 Rinse the rice in lukewarm water 3-4 times until the water runs nearly clear, then soak in salted lukewarm water for 30 minutes. Drain well.
2. 2 Pat the beef dry with paper towels. Season lightly with salt.
3. 3 Heat the oil in a heavy pot or kazan over medium-high heat until shimmering. Sear the beef in a single layer without moving for 2 minutes, then turn and sear 2 minutes more, until well browned on all sides. Transfer to a plate.
4. 4 Reduce heat to medium. Add the sliced onions to the same pot and cook, stirring occasionally, for 12-15 minutes until deeply golden brown and softened. Take your time here; this is the flavor base.
5. 5 Add the carrots if using and cook 4-5 minutes. Add the cumin, coriander, paprika and red pepper flakes, stir for 30 seconds until fragrant.
6. 6 Return the beef and any juices to the pot along with the bell pepper strips and whole garlic cloves. Stir to coat in the spices.
7. 7 Pour in the boiling water and add salt (start with 8 g, you can adjust later). Bring to a boil, then reduce to a steady simmer, cover and cook for 35-40 minutes, until the beef is fork-tender. Internal temperature should read at least 85°C / 185°F.
8. 8 Distribute the drained soaked rice evenly over the meat and pepper mixture in an even layer; do not stir. Pour boiling water over the rice so it sits about 1 cm above the rice surface (roughly 350-400 ml).
9. 9 Increase heat to medium-high until the liquid returns to a vigorous boil, then reduce to low, cover tightly and cook 12-15 minutes until the water is absorbed and small holes appear on the rice surface.
10. 10 Reduce heat to the lowest setting (or use a heat diffuser), cover and steam undisturbed for another 20 minutes.
11. 11 Remove from heat and let rest, covered, for 10 minutes. Then scoop the rice onto a large platter and arrange the meat, peppers and whole garlic on top, or gently fold together. Serve hot.