Navruz: Celebrate spring Uzbek-style
Photo by Adam Milliron. Styling by Ana Kelly.
Navruz, the most treasured holiday in Uzbekistan, is a time for age-old celebrations of the return of sunshine, flowers, fruits, and vegetables, and good living. During seven decades of Soviet domination, celebrations were banned because Navruz was considered too archaic. Restored in 1990, the holiday celebrates the day and night being equal and marks the start of a new year. Festive tables are abundant with fresh bread, plov (the savory rice concoction we call pilaf in English), and countless side dishes.
Chef Palak Patel shares her version of a beef short rib plov for six people so that we can celebrate spring at home. Chef Palak’s also offers TABLE readers spring festival recipes from India and Iran.
Ingredients
6 pieces beef short rib
2 teaspoon smoked paprika
1 teaspoon nutmeg
2 teaspoon coriander powder
1 tablespoon cumin powder
½ tablespoon turmeric
1 teaspoon cardamom pods
1 tablespoon beef bouillon
2 bay leaves
2 cups basmati rice
¼ cup oil, additional for oil for sautéing
1 onion, finely chopped
2 large carrots, sliced
2 cloves garlic, minced
1 whole garlic, cut sideways in half
4-6 cups water
Kosher salt
Freshly ground pepper
¼ cup parsley, chopped
3 large eggs
Directions
Preheat oven to 350 degrees.
Gently add eggs to a pot of hot water for 6 minutes. Remove and cool under cold water. Set aside.
Rinse basmati rice under cold water 5-10 times to remove starch and the water runs clear. Add rice to a large bowl cover with water and set aside.
Season short ribs generously with kosher salt and freshly ground pepper.
Heat a 12 inch wide Dutch oven on high heat, add half the oil and turn the heat down to medium-high. Place 3 short ribs and sear short ribs on all sides and set aside. Continue for the remaining three pieces.
Reduce heat and add one tablespoon of oil to caramelized Dutch oven with chopped onions, minced garlic, beef bouillon, paprika, nutmeg, coriander powder, cumin powder, turmeric, cardamom pods, bay leaves, and 4 cups of water. Stir to dissolve bouillon completely.
Layer the short ribs evenly across the Dutch oven. Cover with a lid and place in the oven and cook for an hour and half or until beef is fork-tender. Remove ribs gently, place in a bowl and cover.
Spoon out any extra oil pooled on the top, add rice and carrots and add with 2 cups of water season with salt and freshly ground pepper.
Place short ribs on top to evenly spread over rice. Lay cut side half garlic pieces inside the rice.
Cover the lid and reduce to low cook for 15-20 minutes, until rice is cooked and fluffy. Turn off the heat and let it stand for 5 minutes before serving.
Peel and slice eggs in half. Place on top of rice.
Garnish with parsley.
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