Ingredients with Measurements:
- 2 cups long-grain rice
- 2 lbs lamb or beef, cut into bite-sized pieces
- 2 large onions, chopped
- 4 large carrots, peeled and sliced
- 1/2 cup vegetable oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water or beef broth
Special equipment needed:
- Large pot with a lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. Heat the oil in a large pot over medium-high heat. Add the onions and cook until golden brown, stirring occasionally.
3. Add the meat to the pot and cook until browned on all sides.
4. Add the carrots to the pot and cook for 5 minutes, stirring occasionally.
5. Add the cumin, coriander, paprika, salt, and black pepper to the pot and stir to combine.
6. Add the rice to the pot and stir to coat with the spices.
7. Add the water or beef broth to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
10. Remove the pot from the heat and let it sit for 10 minutes before fluffing the rice with a fork.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for cooking the meat and vegetables, low heat for cooking the rice.
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 24g
Carbohydrates per serving: 57g
Protein per serving: 27g
Substitutions for ingredients:
- Chicken or turkey can be used instead of lamb or beef.
- Brown rice can be used instead of white rice.
- Other vegetables, such as bell peppers or peas, can be added to the pot.
Variations:
- Add raisins or dried apricots to the pot for a sweet and savory flavor.
- Use different spices, such as cinnamon or turmeric, for a different flavor profile.
- Add nuts, such as almonds or pistachios, for a crunchy texture.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Use a heavy-bottomed pot to prevent the rice from burning.
- Don't stir the rice while it's cooking to prevent it from becoming mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out.
Presentation ideas:
Serve the plov in a large serving dish with fresh herbs, such as parsley or cilantro, sprinkled on top.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro, or sliced scallions.
Pairings:
Plov pairs well with a side salad or steamed vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the rice is still hard after cooking, add more liquid and continue cooking until tender.
- If the rice is mushy, reduce the amount of liquid and cook for a shorter amount of time.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Plov is a traditional dish in many countries, including Uzbekistan, Azerbaijan, and Turkey.
Flavor profiles:
Plov has a savory flavor with a hint of sweetness from the carrots.
Serving suggestions:
Serve the plov with a dollop of plain yogurt or sour cream on top.
Related Categories
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Region: Central Asian/Turkic
Taste: Savory, Rich, Hearty, Comforting, Earthy