From Uzbekistan, a cuminy rice pilaf comes studded with sweet pops of flavor

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. “Cooked correctly, plov is beautifully aromatic, steaming and almost melting in the mouth,” says Caroline Eden, author of books including “Samarkand” and “Red Sands,” both of which document her travels through Uzbekistan. Plov with Chicken https://www.177milkstreet.com/recipes/plov-chicken Start to finish: 1 hour 20 minutes Servings: 4 1 cup basmati rice Kosher salt and ground black pepper 1½ tablespoons grapeseed or other neutral oil 1 pound boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces 2 medium carrots, peeled, halved lengthwise and thinly sliced on the diagonal 1 medium yellow onion, halved and sliced ½ inch thick 2 teaspoons cumin seeds OR ground cumin 6 medium garlic cloves, peeled ¼ cup raisins OR golden raisins OR dried currants In a medium bowl, combine the rice and 1½ teaspoons salt. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until all of the water has been absorbed, 30 to 35 minutes.