Name: Beef Short Rib Plov for Navruz
Ingredients: 6 pieces beef short rib; 2 tsp smoked paprika; 1 tsp nutmeg; 2 tsp coriander powder; 1 tbsp cumin powder; ½ tbsp turmeric; 1 tsp cardamom pods; 1 tbsp 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

Description

A warm, savory, and comforting rice dish featuring tender beef short rib.

Ingredients

Scale

6 pieces beef short rib
2 tsp smoked paprika
1 tsp nutmeg
2 tsp coriander powder
1 tbsp cumin powder
½ tbsp turmeric
1 tsp cardamom pods
1 tbsp 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

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Instructions

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.