Serving suggestion. Nutrition is approximate.
Equipment
- Kitchen scale and measuring spoons
- 7–8-inch (18–20 cm) heavy pot with tight lid
- Fine sieve
- Wide spoon
Before you begin
US cup = about 240 ml; tbsp = 15 ml; tsp = 5 ml. For flour, grain, cheese and meat, use the listed gram weight for greater consistency. Ingredient weights are raw or dry unless specifically labeled cooked or drained.
- Use ordinary dry long-grain rice. Parboiled rice, basmati and traditional devzira have different liquid requirements.
- The 600 ml total is a starting amount split between the meat base and rice; evaporation may require a small top-up.
Make it work
- Keep heat low and the lid tight; if liquid runs low before ingredients soften, add a little hot water.
Prep 20 min · Cook 135 min · Waiting 30 min
Plan about 185 minutes: 20 minutes preparation, 135 minutes cooking and 30 minutes resting, chilling or marinating. Times are estimates; ingredient size and equipment affect the result.
Ingredients
- 10.6 oz (300 g) beef chuck, 3/4-inch (2 cm) cubes
- 3/4 cup (150 g) dry long-grain rice
- 8.8 oz (250 g) carrots, thin batons
- 3.5 oz (100 g) onion, sliced
- 1 tbsp (15 ml) neutral oil
- 1 small whole garlic bulb (30 g), loose outer skin removed
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (3 g) salt
- 1/4 tsp (0.5 g) black pepper
- 2 1/2 cups (600 ml) hot water, plus more if needed
Step-by-step method
- Rinse and soak rice
Rinse long-grain rice in several changes of water until mostly clear. Cover with fresh cold water and soak for 20 minutes, then drain; soaking water is discarded. - Prepare the zirvak ingredients
Cut chuck into 3/4-inch (2 cm) cubes, slice onion and cut carrots into 1/4-inch (6 mm) batons. Remove loose outer skin from the garlic bulb while keeping it whole. - Brown the beef
Heat oil in a heavy 7–8-inch (18–20 cm) pot over medium-high heat. Pat beef dry and brown in two batches for 3–4 minutes each. Return all beef to the pot. - Cook onion and carrot
Add onion and cook 5 minutes, then carrots and cumin seeds for 5 minutes. Add salt, pepper and 360 ml (1 1/2 cups) of the measured hot water. - Braise before adding rice
Cover and simmer gently for 60–90 minutes until beef is nearly fork-tender. Check liquid every 25 minutes; add small amounts of hot water if needed. - Layer the rice
Spread drained rice evenly over the meat and vegetables without stirring down into them. Nestle garlic bulb into the rice. Pour remaining 240 ml (1 cup) hot water gently over a spoon so the layer stays level. - Cook the rice
Liquid should just cover the rice by about 1/4 inch (6 mm) in this snug pot; adjust slightly for the rice brand and pan. Simmer uncovered 3–5 minutes, then cover tightly and cook on very low heat 15–20 minutes. - Check and rest
Rice should be tender with absorbed liquid, and beef should separate easily with a fork. If rice is firm and dry, add 2 tbsp (30 ml) hot water and cover for 5 minutes more. Rest off heat, covered, for 10 minutes. - Mix and serve
Lift layers gently together with a wide spoon rather than vigorously stirring. Divide rice, beef and carrots equally between two plates and offer soft garlic cloves from the bulb.
Cook’s notes
A small stovetop beef plov with less added oil than many traditional kazan versions. Nearly tender meat is essential before adding rice.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours; keep at 40°F (4°C) or colder and use within 3 days.
- Reheat cooked portions to 165°F (74°C), adding a little water if needed.
Allergens
No major allergen is deliberately included in the listed ingredients; check package labels and cross-contact information.
Approximate nutrition
Per serving: 700 kcal · Protein 37 g · Carbohydrates 82 g · Fat 25 g.
Approximate per serving, based on USDA SR Legacy ingredient data and representative estimates where an exact product is unavailable, divided by two portions. Brands, drained weights, discarded marinade/coating and cooking losses vary. Optional sides are excluded.