Bukharan Chicken and Rice Plov With Vegetables

Plov is a signature dish of the Bukharan Jews of Central Asia. (They are referred to as Bukharian Jews in Israel). Often slow cooked in a wood-burning oven, it is served to guests as a symbol of hospitality for holidays and at special life events, including weddings.

Though the recipe below does not include it, plov is traditionally spiced with cumin, and often served with roasted garlic. If you'd like to enhance the flavor of the basic recipe, season the sautéed vegetables and chicken with 1 to 3 teaspoons of cumin and a touch of cinnamon before adding the rice. If desired, a head or two of garlic can be roasted while the plov cooks, then serve on the side.

Ingredients

5 tablespoons oil (enough to cover bottom of pot)

3 onions (peeled, trimmed and chopped)

6 carrots (peeled and grated thick)

1 tablespoon sugar

2 to 3 pounds skinless, boneless chicken breast (cut into small bite-size squares)

1 1/2 teaspoons salt (divided)

1/4 teaspoon pepper

2 1/2 cups medium grain rice (such as Basmati)

3 1/2 cups boiling water (enough to cover the rice by 1/2 inch or 1 cm)