I like this though like to add Ras El Hanout and Sumac.

I've made this multiple times, and my husband and I both enjoy it as simple comfort food. The one thing I'll note is that the basmati rice never takes as long to cook as the recipe indicates. I even add half a cup more water than it calls for, but the water is fully absorbed after 15 minutes, not 30 to 35! (I have an electric stove and use an aluminum pan. ) So add more water than it calls for, and check it after just 15 minutes.

As written, I had made this one time and taken out of favorites. Pretty mild, but perhaps that's just the nature of the dish. I had pomegranates as well as carrots from garden so decided to give it another shot. To up the flavor this time, I seasoned the chicken with some Kinder's blend (roasted veg, I think it was, but many would work). I used ground cumin and did 3 large garlic cloves, but rough chopped them. Browned everything up well and then just stirred in rice (agree with other reviewer) and raisins skipping the 12 mins as it seemed like way too long for the veg with another instructed 30-35 mins to come. Put a lid on and cooked for just 20 mins as that is all the veg and soaked basmati needed to absorb and be golden and crusty on the bottom. Be sure all is seasoned (salt) well before simmering. Top with parsley and pomegranates. I'd make it again now. Very easy and enjoyable. Just had to adjust times and bump the flavor a bit while still keeping within the intended flavor profile of the dish.

some of the rice that was sprinkled over the top did not cook enough. Probably would've been fine had I stirred the rice and submerged more of it.

I make Plov for my family rather frequently, following the instructions in the recipe pretty closely. I use dried sour cherries and dried apricots along with the raisins and use Better Than Bullion Reduced Sodium Chicken to give the rice a little more flavor.