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Rus Cuisines: Plov Or Pilaf - Page 5

© Dr. Donald R. Houston

ORIGIN: Mira Galanasheva, Chimkent-Kazakhstan, circa 1998

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Title: Yagnyonok-Vinagrat-Fasooli Plov - Lamb-Raisin & Bean Plov
Categories: Grain, Asian, Maindish, Uzbekh, Meat
Yield: 6 Servings

--------Plov----------
1 c Dried white beans
1 ts Salt
2 c Basmati rice
1/4 c Olive oil
1 3/4 lb Lamb boneless cubed 1"
1 c Onion chopped coarsely
1/2 ts Saffron threads crushed
2 tb Water warm
1 c Lamb stock or beef stock
1/4 c Cinnamon ground
1/4 ts Turmeric ground
1/4 ts Nutmeg grated fine
15 tb Butter melted
1/2 c Raisins
12 ea Dates pitted diced 1/4"
1/4 c Water

----------EGG CRUST---------
4 ea Eggs
1 c Basmati saffron rice

EGG CRUST:
Beat eggs in a large bowl and mix with rice.
Set aside until needed.

PLOV:
Soak beans overnight.
Rinse beans well and place in a large heavy pot.
Add 3 cups of water and bring to a boil.
Reduce heat, cover, and simmer for 1 hour being sure to skim often.
Rinse 3 cups rice then place in a large bowl.
Barely cover with lukewarm water, add 1 ts salt, then let rice soak for 1 hour.
Drain beans and set aside.
Heat oil in a large skillet, add meat, onions, and garlic, brown meat and onions/garlic for approximately 10 minutes.
Mix saffron with 2 tb water add to meat, season with salt and pepper to taste, add stock, cinnamon, turmeric, nutmeg, etc. Bring to a boil, reduce heat to low, cover then simmer for 1 1/2 hours.
Heat 3 tb butter in a small skillet over medium-low heat, add raisins and dates then cook until softened.
Remove from heat and set aside.
Bring 3 qts of water to a boil in a large pot. Add salt, pour in the rinsed rice, allow to boil while stirring for 8 minutes.
Remove from heat and drain.
Rice will still be hard and only partially cooked.
Rinse with cold water.
Mix 4 tb melted butter and 1/4 cup of warm water, and pour into a large heatproof, flat-bottomed casserole with a tight-fitting lid.
Place crust into casserole being sure that it covers the bottom completely.
Spread 1 cup rice over crust, then a layer of meat, a layer of beans, then a layer of dates & raisins repeat until all ingredients have been used.
Top with remaining rice then drizzle 5 tb butter over this layer of rice.
Pour remaining stock over this layer of rice as well.
Poke 6-7 holes into top layer of rice with handle of a wooden spoon.
Wrap casserole lid with a linen or cotton cloth.
BE SURE NOT to use a terry cloth towel as it will absorb steam.
Place lid tightly on casserole and cook over a med-high heat for 5 minutes. Reduce heat to low and steam casserole for 40 minutes.

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