IM PLOV-ING IT

Traditional Russian Plov

Although some people don’t believe in magic, it is safe to say that these ignorant few have never had the privilege of tasting god’s gift to mankind. Plov is the king of Uzbek cuisine, served during a wedding feast, to celebrate the arrival of honorable guests, at the crowded major celebrations as well as within the family circle. Neither a friendly dinner nor funeral repast can do without plov.

Dishes made of rice are known in almost in every country of the region, but the Uzbek plov, the recipe for which was created in ancient times, is claimed by locals to be a masterpiece of culinary art. There are many folk parables and legends about the healing and nourishing qualities of plov. Uzbek people believe that the very name for plov - "osh-polov" contain the first letters of the names of the dish basic ingredients: onion, carrot, meat, oil, salt, water and rice.

Plov has always been the favorite dish in Uzbekistan. A few centuries ago plov was cooked within rich families almost every day. Well-to-do people ate it once a week - every Friday eve. For the poor people plov was an infrequent dish which was served only during big holidays. In the Uzbek family, day to day food is cooked by women, but it is the male who is reputed to possess the skills of making real festive plov. In my family, the making and serving of plov is such an extraordinary occasion that relatives are invited days in advance for the devouring of the traditional ambrosial dish.

Recipe

Time: 2 hours

Yield: 10-15 plates

Ingredients:

2 cups basmati rice

4 heads garlic

2 thinly sliced large onions

½ cup vegetable oil

2 pounds of chosen meat (chicken, meat, or lamb)

5 large carrots (grated)

2 tablespoons cumin seeds

2 tablespoons coriander seeds

1 teaspoon black peppercorns

2 cups boiling water

2 tablespoons salt

Instructions:

1. Place the basmati rice in a large bowl and cover with warm water. Set this aside and wash the garlic heads. Then set that aside.

2. Heat vegetable oil in a large skillet over high heat (until smoking) or in a dutch oven. Then add the meat of your choice (turning occasionally) for about 10 minutes.

3. Add and stir in the onions and cook for an additional 10 minutes (make sure that the onions have softened and browned).

4. Stir in the carrots. Cook and stir until the carrots have softened (additional 10 minutes).

5. Sprinkle with cumin, coriander, and peppercorns for seasoning. Then drop the whole garlic heads into the mixture, stirring to evenly distribute the ingredients.

6. Reduce the heat to medium and cover the pot. Cook for about 30 minutes.

7. Wash and drain the basmati rice with hot water. Pour the cleaned rice over the mixture in an even layer. Slowly pour boiling water (the rice should be covered with about ¾ inch of water). Do not stir.

8. Season with salt and reduce heat to medium-low. Cover and cook until the rice is tender and the liquid has been absorbed (20 minutes).

9. Stir the meat and rice together. Serve.

10. Enjoy!