Plov (meat and rice pilaf)

Plov is a rice dish of Central Asian origin that became a favourite on the Russian table for festive occasions and weekdays alike. Meat, carrot, onion and rice in one pot, with fragrant cumin. A filling one-pot meal.

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Method

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1. Rinse the rice, soak it in salted water for 30 minutes and drain. ⏱ Timer: 30 min
2. Heat the oil in a heavy pot and brown the meat over high heat.
3. Add the onions, then the carrots and cook for 8 minutes, sprinkling in the cumin, salt and pepper. ⏱ Timer: 8 min
4. Pour in 300 ml water and simmer for 30 minutes. ⏱ Timer: 30 min
5. Spread the rice evenly, stand the garlic in it, pour in the remaining water to 1 finger above the rice.
6. Cover and cook over low heat for 20 minutes until the water is absorbed; rest for 10 minutes, then mix. ⏱ Timer: 20 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Rinse the rice thoroughly so it does not turn sticky.
• Do not stir the rice while cooking, only at the end.
• Lamb is traditional, but beef is also excellent.

Frequently asked questions

What is it served with?

Fresh tomato and onion salad, pickles.

Can it be frozen?

Yes, for 2 months.

Similar recipes

• Mansaf (Jordanian lamb in fermented yoghurt sauce, with rice) · Middle East & Caucasus
• Ayerbe-Style Lamb Stew (Caldereta de cordero) · Spanish & Portuguese
• Braised goat with lemon and tomato (Cabrito refogado) · Spanish & Portuguese
• Siberian-style lamb stew (baranina tushyonaya) · Russian
• Prasorizo (leek and rice with lemon) · Greek
• Roast leg of lamb with onions · Hungarian

More russian ideas

• Pelmeni (Russian meat dumplings)
• Golubtsy (Russian stuffed cabbage)
• Koulibiac (Russian baked salmon and rice pastry)
• Zharkoye (clay pot roast with potatoes)
• Beef Stroganoff
• Pozharsky cutlets
• Kurnik (Russian layered chicken pie)
• Siberian pelmeni (hand-folded, with three kinds of meat)

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