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Rus Cuisines: Plov Or Pilaf - Page 2

© Dr. Donald R. Houston

ORIGIN: Tamarra K. Burgadazchev, Pavlodar-Kazkhstan, circa 1994

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Title: Chrov Plov
Categories: Asian, Sidedish, Kazakh, Vegetable, Ethnic
Yield: 4 Servings

1 c Rice uncooked
1/4 c Chopped almonds
2 tb Currants
2 tb Raisins
6 ea Prunes dried pitted & coarsely chopped
3 tb Dates chopped
4 tb Butter
1/4 c Apricots dried, pitted & cut into strips 1/4"x1"
1 tb Honey
2 c Cold water

Soak, dates, currants, and prunes in a bowl of warm water for 15 minutes.
Remove them, pat dry and mix with other dried fruits.
Melt butter in a large cast-iron skillet over high-heat.
Add fruit mixture and almonds.
Reduce heat to low and stir for 4 minutes.
Stir in honey, rice and water.
Raise heat to high and bring to a boil.
Reduce heat to low, cover and simmer for 25 minutes.
Serve hot.

ORIGIN: Dr. Galina Bulmanashev, Almaty-Kazakhstan, circa 1994

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Title: Kazakiye Riz Plov - Kazakh Rice Pilov
Categories: Meat, Asian, Kazakh, Sidedish, Ethnic
Yield: 8 Servings

1 1/2 c Rice
1/3 c Slivered almonds
2 ea Garlic cloves minced
1 ea Medium onion chopped
1/2 c Chopped dates pitted
1/3 c Chopped prunes pitted
3 ea Dried apricots chopped
1 tb Salt
1 c Lamb finely ground cooked
1 ts Vegetable oil

Mix lamb, almonds, fruits, onion, salt and garlic in a large bowl.
Cook rice until almost done.
Be sure to add oil to rice as it cooks.
DO NOT drain!
Serve as a side dish or as main course.

ORIGIN: Chef Pyotr Nurmurdalshev, Kazakh Aul Restraunt, Almaty-Kazakhstan

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Title: Dragotsennosti Plov - Kazakh Jewel Plov
Categories: Grain, Fruit, Meat, Kazakh, Ethnic
Yield: 6 Servings

2 3/4 c Basmati rice rinsed 5 times
2 lb Lamb boned lean and cubed 1/2"
1/4 c Butter
2 lb Carrots peeled and julienned
6 tb Oil
3 ea Saffron slivers
2 tb Slivered almonds
2 tb Pistachios crushed
1/4 c Prunes pitted & chopped
5 ts Orange peel
2 tb Currants
1/4 c Salt
1/4 c Cherries dried
1/2 ts Ground cinnamon
1/2 ts Ground cardamom
1 ts Rose water
4 ts Honey

Cover rinsed rice with water by at least 1", add 1 tb salt, & soak 3 hrs.
In skillet, fry carrot strips in 2 tb oil over med-heat, stirring constantly for 8-10 mins.
Add saffron and 2-3 tb water.
Cook until liquid is reduced, 4-5 mins.
Remove carrot strips to bowl & set aside.
Put almonds & pistachios in small saucepan, cover with cold water, bring to boil and drain.
Set aside for now.
Combine 1 ts of almonds, 1 ts of pistachios & set aside for a garnish.
Put honey in small saucepan with 1/2 cup of water, bring to a boil and simmer gently for 10 mins.
Add orange peel & remaining blanched nuts and boil 30 seconds.

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