Cook from day 1 to 3
We’re serving it with achichuk, the classic Uzbek salad traditionally paired with "plov".
P—32, F—8, C—46
- Vegetable oil
- Frying pan
- Pot for cooking orzo
- If you enjoy acidity in sauces, you might want to sprinkle some of your favourite vinegar on top of tomato salad.
- Prep ingredients
Thinly slice garlic and onion, setting one-third of onion aside for salad in step 4.
Cut carrot into medium julienne.
Roughly chop parsley for salad, leaving a few whole leaves for garnish.
Cut tomato into random chunks as you prefer it.
Bring a saucepan or pot of water to a boil and season generously with salt.
2. Start cooking veg and orzo
Heat 1 tablespoon vegetable oil, add two-thirds of onion and carrot, and sauté for 3 minutes, stirring constantly.
Add orzo to boiling water, give it a couple of good stirs, reduce heat to medium, and cook for 8 minutes.
3. Cook meat
Add beef and plov spice blend, letting it brown well, and cook for another 4 minutes, stirring.
Keep heat high and stir often so nothing burns, but still builds a crust.
Add garlic and cook for 1 minute more. Carefully pour in one-third cup water and leave to simmer for 5 minutes, or while you make salad.
4. Make salad
In a bowl, combine tomato with reserved onion from step 1, sumac, a generous pinch of salt, and your favorite vegetable oil.
5. Finish
Add cooked orzo to pan and cook for 1 minute more, just to bring everything together.
6. Serve
Spoon orzotto onto plates, garnish with remaining herbs, and serve alongside salad.