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Rus Cuisines: Plov Or Pilaf - Page 4

© Dr. Donald R. Houston

ORIGIN: Nikola Tulgumsa, Chemkent-Kazakhstan, circa 1996

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Title: Kazaki Oreshki Plov - Nut Plov
Categories: Ethnic, Asian, Kazakh, Grain, Nut
Yield: 8 Servings

4 1/2 c Water
2 c Basmati rice
1 ts Salt
2/3 ts Turmeric
1/4 ts Nutmeg
1/2 c Dried raisins
1/2 c Dried prunes pitted
1 c Pistachio nuts

------OPTIONAL----------
1 1/2 lb Beef cubed 1/2"

-OR-
1 1/2 lb lamb cubed 1/2"
1/4 c Onion minced

Bring water to a boil in a large pot.
Add rice, salt, and turmeric.
When half done add all other ingredients.
When using meat, pan fry cubes to brown them prior to adding to rice.

ORIGIN: Dr. Vasily Tulmanaev, Almaty-Kazakhstan, circa 1997

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Title: Kazkai Festivali Plov - Kazakh Festive Plov
Categories: Kazakh, Ethnic, Grain, Maindish
Yield: 6 Servings

1 3/4 lb Lamb or mutton boned and lean cubed 1/2"
3 tb Sunflower oil
3 ea Onions large chopped
6 ea Carrots chopped
1 c Apricots dried pitted and chopped
1 1/3 c Rice
Salt and pepper to taste

Cook onions in a large Dutch oven in heated oil until they are browned slightly.
Salt and pepper as needed.
Add meat to onions along with carrots & remaining salt and pepper.
Cook until half done then add fruits.
Cover with rice.
Add 5 cups water, cover and stew after a boil is reached.
DO NOT stir!
Just prior to serving stir and then serve.

ORIGIN: Laila Mulgasaeva, Almaty-Kazakhstan, circa 1995

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Title: Kuritska Plov
Categories: Kazakh, Ethnic, Maindish, Poultry, Grain
Yield: 6 Servings

1 1/2 lb Chicken boned and skinned*
3 tb Sunflower oil
2 c Rice
4 ea Carrots diced
3 ea Onions medium chopped
1 c Green peas
1/2 c Almonds slivered
1/3 c Raisins
Salt and pepper to taste
6 c Water

Cook onion in oil until slightly browned.
Add chicken chunks, salt and pepper as needed.
Cook for 5 minutes then add carrots, almonds, and raisins.
Cook for 2 minutes and cover with rice.
Add water, bring to a boil, reduce heat and stew for 30 minutes without stirring.
Add remaining salt and pepper, stir and cook for 1 minute then serve.

ORIGIN: Dr. Marina Bodenarva, Almaty-Kazakhstan, circa 1998

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Title: Vinagratska Plov - Raisin Plov
Categories: Kazakh, Ethnic, Maindish, Lamb, Meat
Yield: 6 Servings

1 lb Lamb boneless, cubed 1/2"
2 ea Onion large chopped
5 ea Carrots diced
1/3 c Raisins
3 tb Sunflower oil
1 ts Dill fresh chopped
2 c Rice
6 c Water

Cook onions and lamb in oil until browned.
Add carrots and raisins cover with rice, sprinkle with dill and cover with water.
Bring to a boil, reduce heat, stew for 40 minutes without stirring.
Add salt and pepper, cook for 5 more minutes, stir and serve.

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