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    Main Dishes

    Authentic Plov: A Traditional Rice Pilaf Recipe

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      • Avoid excessive stirring- Limit stirring, as it can lead to mushy rice. Patience is key here.### Nutrition Information
        Calories: 777 kcal | Carbohydrates: 67 g | Protein: 41 g | Fat: 38 g | Saturated Fat: 12 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 23 g | Trans Fat: 1 g | Cholesterol: 125 mg | Sodium: 1584 mg | Potassium: 892 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 6325 IU | Vitamin C: 6 mg | Calcium: 89 mg | Iron: 5 mg

        This Plov Recipe is rich, delicious, and satisfying. It represents a Slavic interpretation of a traditional dish that’s simple to prepare and wonderfully filling, featuring tender meat, fluffy rice, and a variety of vegetables.

        Recipe Details

        The roots of this Plov dish trace back to Uzbekistan, yet numerous Slavic variants exist. This is a cherished recipe passed down from my Bulgarian mother, and I have cherished it for as long as I can remember. Its simplicity and exquisite taste make it incredibly hearty.

        • TASTE: This Plov recipe delights with its savory meat, sweet onions, carrots, and aromatic rice. The blend of seasonings imparts a smoky, spicy, and earthy flavor profile.
        • TEXTURE: Featuring fluffy rice, tender vegetables, and juicy beef chunks, this recipe is both chunky and very filling.
        • TIME: Although it requires a little over 2 hours to prepare, most of this time is dedicated to cooking the meat until it is wonderfully tender.
        • EASE: This dish is a straightforward one-pot meal that primarily uses kitchen staples, making the cooking process a breeze.

        What You’ll Need

        Ingredients for Plov: yellow onions, carrots, chuck beef, olive oil, garlic, jasmine rice, coriander, cumin, smoked paprika, turmeric, curry, sea salt, and black pepper.

        Ingredient Notes

        • Beef: I chose chuck beef for this recipe due to its ideal fat content, which renders it tender during cooking.
        • Vegetables: Onions, garlic, and carrots provide wonderful flavor, especially after slow cooking allows their natural sweetness to emerge.
        • Rice: Long-grain rice works best, and I used jasmine rice for its delightful aromatic qualities.
        • Spices: A mix of coriander, cumin, smoked paprika, turmeric, curry powder, sea salt, and black pepper creates the delectable flavor profile that defines Plov.

        Add-ins and Substitutions

        • Different meats: Plov can also be made with pork, chicken, or lamb. Feel free to use other beef cuts like shank or ribs.
        • Additional vegetables: While not traditional, you can incorporate celery, mushrooms, or spinach for added flavor and nutritional benefits.
        • Rice alternatives: Basmati or other long- or medium-grain rice can be used in place of jasmine rice.
        • Fruit additions: Barberries are a classic addition, but you can also opt for raisins, currants, cranberries, or chopped apricots.

        How to Make Plov

        • Sear the beef: Cut the beef into 1-2 inch pieces. Heat olive oil in a large Dutch oven and sear the beef in batches over high heat.
        • Add the onion: Once the final batch of beef is seared, return the previous batches to the pot along with the chopped onion. Sauté until the onion is golden (approximately 3-5 minutes).
        • Add the carrots: Then, include the sliced carrots and continue sautéing for another 3-5 minutes.
        • Season the mixture: Stir in the salt, pepper, cumin, coriander, turmeric, curry, and smoked paprika.

        Pro Tip: Avoid overcrowding the pot, as this can prevent the beef from properly searing. Ensure it makes contact with the hot surface.

        Steps to make Plov: sear the beef, sauté the onions and carrots, then incorporate coriander, cumin, paprika, curry, turmeric, salt, and pepper.Steps to make Plov: add water and cook the meat, followed by adding rice and more water until the dish is done.
        • Cook the meat. Pour in 6 cups of water or enough to cover the meat so that it sits about an inch below the surface. Let it simmer at medium heat for approximately an hour with the lid slightly ajar.
        • Prepare the rice. While the meat is simmering, thoroughly rinse your jasmine rice until the water is clear. A colander works well for this task!
        • Add rice and finish cooking. Add the rinsed rice to the pot and pour in about 2 cups of boiling water, covering the rice with an additional inch. Include a whole head of garlic (with the bottom cut off and a little from the top trimmed as well). Cook covered on medium-low heat for 15-20 minutes or until the rice is cooked through. Once ready, fluff the rice and carefully combine it, ensuring the meat is evenly distributed.
        Illustration of cooking steps for Plov: adding water to cook the meat followed by the rice, ensuring everything is well-cooked.

        Recipe Tips

        • Wash the rice. Be sure to rinse your rice thoroughly to remove any dirt and excess starch.
        • Use a Dutch oven. This type of cookware has a solid base for effective heat conduction, and its tight-fitting lid retains heat to ensure even cooking of the rice.
        • Don’t add too much water. Cover the rice with water and an additional inch, but the precise amount needed will depend on the size of your pot.
        • Avoid excessive stirring. Frequent stirring can lead to mushy rice. Patience is key; let the dish cook undisturbed until done.

        FAQs

        What distinguishes plov from pilaf?

        While plov and rice pilaf share similarities, they differ in terms of regional origin and ingredients. Plov is a dish featuring meat and vegetables served with rice, whereas pilaf is typically a rice dish cooked in broth.

        What ingredients are typically in plov?

        Traditional Uzbek plov consists of lamb, carrots, onion, and long-grain rice typically seasoned with cumin and salt. This particular recipe is a Bulgarian variation made with beef and an array of spices, including curry, coriander, and smoked paprika.

        Close up of Plov with a wooden spoon digging in.Close up of Plov with a wooden spoon digging in.

        Serving Suggestions

        This homemade Plov is incredibly versatile and pairs well with an array of dishes. Consider enjoying it with a refreshing salad, freshly baked bread, vegetable sides, or cap your meal off with a delicious dessert.

        • Salad: Kick off your meal with a Cucumber Radish Salad, Spinach Salad, or Broccoli Cranberry Salad.
        • Bread: Complement the Plov with Focaccia Bread, Soft Brioche Dinner Rolls, Cornbread Muffins, or Rustic Bread.
        • Sides: Include a side dish such as Scalloped Potatoes, Sauteed Garlic Asparagus, or Crispy Air Fryer Broccoli.
        • Desserts: Conclude your meal with seasonal favorites like Chocolate Creme Brulee, Tiramisu Cake (VIDEO), Pumpkin Cheesecake (VIDEO), or Homemade Apple Pie.

        Prepare This Recipe Ahead of Time

        Preparation: You can chop and sear the beef, slice the vegetables, and then store them in the refrigerator until you are ready to cook. Alternatively, you can prepare the entire Plov and refrigerate it after it cools for later reheating.

        Storage: Keep any leftover Plov in an airtight container in the fridge for as long as four days.

        Freezing: After it cools, freeze this dish in gallon-sized ziplock bags for up to three months. Thaw at room temperature and reheat in the microwave or oven.

        More Tasty Beef Recipes!

        • Braised Beef Short Ribs (VIDEO)
        • Smoked Beef Brisket
          • Smoked Beef Short Ribs
        • Beef Stew Recipe

        Complete Recipe Instructions

        Plov Recipe

        This Plov Recipe is savory, delicious, and filling. It offers a Slavic twist on a timeless dish that’s simple to prepare, featuring tender meat, fluffy rice, and vegetables.
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        Course: Main Course
        Cuisine: Russian, Ukrainian, Uzbek
        Diet: Gluten Free
        Prep Time: 30 minutes
        Cook Time: 1 hour 40 minutes
        Total Time: 2 hours 10 minutes
        Servings: 10
        Calories: 777 kcal
        Author: Dina

        Equipment

        • 1 Large dutch oven pot

        Ingredients

        • 4 lb chuck beef or any other roasting beef
        • 3/4 cup olive oil
        • 4 medium yellow onions chopped
        • 6-8 medium carrots thickly sliced
        • 2 Tbsp salt or to taste
        • 1/4 tsp black pepper
        • 3 tsp cumin
        • 1 1/2 tsp coriander
        • 1 tsp turmeric
        • 1 tsp curry
        • 1 tsp smoked paprika
        • 4 cups jasmine rice (or any other long-grain rice)
        • 8 cups water divided
        • 1 whole head of garlic
        US Customary – Metric

        Instructions

        • Cut the beef into 1-2 inch pieces. In a large Dutch oven, heat the olive oil to high temperature and sear the beef in batches, ensuring not to overcrowd the pot, as this will prevent proper searing.
        • Once the last batch of meat has been seared, return all the seared beef to the pot along with the chopped onion. Sauté the onion until it turns golden, which should take around 3-5 minutes.
        • Next, incorporate the sliced carrots and sauté them for an additional 3-5 minutes.
        • Following that, blend in the spices (salt, …
          Steps to make Plov: sear the beef then sauté the onions and carrots before incorporating the spices like coriander, cumin, paprika, curry, turmeric, salt, and pepper.Steps to make Plov: sear the beef then sauté the onions and carrots before incorporating the spices like coriander, cumin, paprika, curry, turmeric, salt, and pepper.
        • Pour in 6 cups of water or just enough to have about an inch of water covering the meat. Allow it to cook on medium heat for roughly 1 hour, leaving the lid slightly ajar. Note: The needed water quantity depends on your pot’s size.
        • Meanwhile, rinse your jasmine rice thoroughly until the water is clear. I find this colander to be especially helpful for this task!
        • Finally, incorporate the rinsed rice and cover it with about an inch of boiling water (roughly an additional 2 cups). Add an entire garlic head (with the base trimmed and a bit from the top removed). Cook on medium-low heat for 15-20 minutes with the lid tightly covered, or until the rice is perfectly done. Afterwards, fluff the rice and carefully stir to ensure that the meat isn’t just settled at the bottom.
          Steps to make Plov: add water and cook the meat, then add rice and more water, cooking until done.Steps to make Plov: add water and cook the meat, then add rice and more water, cooking until done.

        Notes

          • Rinse the rice- It’s crucial to wash your rice thoroughly to eliminate any excess starch. This will help in avoiding sticky rice.
          • Opt for a Dutch oven- These pots have solid bases that conduct heat effectively. The lid keeps the heat trapped for even cooking of the rice.
          • Be cautious with water- Ensure you add just enough water to cover the rice and add another inch over it. The precise amount of water may differ according to your pot size.
          • Avoid excessive stirring- Limit stirring, as it can lead to mushy rice. Patience is key here.### Nutrition Information
            Calories: 777 kcal | Carbohydrates: 67 g | Protein: 41 g | Fat: 38 g | Saturated Fat: 12 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 23 g | Trans Fat: 1 g | Cholesterol: 125 mg | Sodium: 1584 mg | Potassium: 892 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 6325 IU | Vitamin C: 6 mg | Calcium: 89 mg | Iron: 5 mg
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