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Rus Cuisines: Plov Or Pilaf - Page 3

© Dr. Donald R. Houston

Drain, reserving syrup, add peel and nuts to fried carrot strips.
Soak currants in warm water 10 minutes until puffed and shining, drain, separate 1 ts of currants for garnish, and add remainder to carrot strip mixture.
Gently fry the cherries and prunes in the skillet in small amount of oil for 1-3 mins.
Separate 1 ts cherries and prunes for garnish and add remainder to carrot strip mixture.
Stir cinnamon, cardamom and rose water into carrot strip mixture.
Divide mixture into 3 parts.
In 3-qt saucepan add 2 qts of water and 3 Ts salt and bring to rapid boil.
Drain soaked rice, add to saucepan, bring back to a boil and boil until grains are soft on the outside 3-4 mins.
Drain in colander and rinse with lukewarm water.
Toss gently in colander.
Rinse saucepan, return to heat, add some oil and heat until sizzling.
Sprinkle 1/4 of rice over bottom of saucepan, spread 1/2 of carrot mixture on rice.
Sprinkle 1/4 of rice over carrot mixture.
Repeat with remaining carrot mixture and rice, ending with thick layer of rice formed into mound.
Pour remaining syrup over rice.
Make 2 holes through rice to bottom of saucepan with handle of wooden spoon.
Spread clean dishcloth over edges of saucepan and set cover firmly over dishcloth. Keep heat on high until rice is steaming, 2-3 minutes.
Reduce heat to low and cook for 30-35 minutes.
Remove saucepan from heat and set on cold surface 2-4 mins.
Melt butter at this point.
Gently mix pilov, leaving crust in pot, and sprinkle on warmed dish in symmetrical mound.
Garnish with reserved almonds, pistachios, currants, cherries and prunes.
Pour melted butter over this & prepare to eat!

ORIGIN: Larissa Gomulaev, Almaty-Kazakhstan, circa 1998


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Title: Tartar Plov
Categories: Ethnic, Grain, Meat, Kazakh, Main dish
Yield: 6 Servings

2 c Rice
1/2 c Raisins
1/2 c Apricots dried
1/2 c Prunes
3/4 c Onion chopped
1 ea Garlic clove minced
1 1/2 lb Lamb boneless and very lean
Salt to taste
2 1/2 c Water
1/2 lb Beef lean and boneless
1/2 c Almonds chopped
3 tb Butter
1/2 ts Nutmeg

Cube lamb & beef 1/2", mix together and saute in a frying pan in 2 tb butter until slightly browned.
Saute onion and garlic in the butter after removing meat.
Drain meat and reserve.

Mix rice, fruits, seasonings, and 2 1/2 cups water in a large Dutch oven.
Place in pre-heated 325 deg-F oven then bake for 30 minutes.
Add meat, onions, and garlic, recover and continue to bake for 1 more hour.
Be sure to mix meat and onion/garlic into rice.
Top with remaining butter.
When done serve hot with hot bread.

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