Ingredients with Measurements:
- 1 lb. pork shoulder, cut into small cubes
- 2 cups long-grain white rice
- 2 large potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup vegetable oil
- 1/4 cup fresh parsley, chopped
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the diced potatoes, cumin, paprika, salt, and black pepper to the pot and stir to combine.
4. Add the rice to the pot and stir to combine. Cook for 2-3 minutes, stirring occasionally.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
6. Remove the pot from the heat and let it sit, covered, for 10 minutes.
7. Fluff the rice with a fork and stir in the chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 482
Fat per serving: 19g
Carbohydrates per serving: 54g
Protein per serving: 23g
Substitutions for ingredients:
- Pork can be substituted with beef or lamb.
- Chicken broth can be substituted with vegetable broth or water.
- Potatoes can be substituted with carrots or bell peppers.
Variations:
- Add raisins or dried apricots for a sweeter version of the dish.
- Add chickpeas or kidney beans for a vegetarian version of the dish.
- Use different spices, such as coriander or turmeric, for a different flavor profile.
Tips and Tricks:
- Make sure to brown the pork well to develop a rich flavor.
- Use a heavy-bottomed pot to prevent the rice from burning.
- Let the rice sit for 10 minutes after cooking to allow it to absorb any remaining liquid.
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 to prevent the rice from drying out.
Presentation Ideas:
Serve the plov in a large serving dish with a sprinkle of fresh parsley on top.
Garnishes:
Sprinkle with additional chopped parsley or cilantro.
Pairings:
Serve with a side of pickled vegetables or a fresh salad.
Suggested Side Dishes:
- Cucumber and tomato salad
- Beet and carrot salad
- Pickled cabbage
Troubleshooting Advice:
- If the rice is still undercooked after 25 minutes, add a splash of water and continue cooking until the rice is tender.
- If the rice is overcooked and mushy, reduce the cooking time or use less liquid.
Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Plov is a traditional dish in many Central Asian and Eastern European countries, including Russia, Uzbekistan, and Azerbaijan. It is typically made with rice, meat, and vegetables and is often served at celebrations and special occasions.
Flavor Profiles:
This dish has a savory and slightly spicy flavor, with notes of cumin and paprika.
Serving Suggestions:
Serve the plov as a main dish for dinner or as a hearty lunch.
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Region: Russian