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Rus Cuisines: Plov Or Pilaf - Page 6

© Dr. Donald R. Houston

Stir remaining butter in a small bowl with remaining saffron.
Remove plov from heat, let stand for 5 minutes. Remove 1 cup of rice form top layer of plov and toss with saffron-butter mixture then replace on top of the polov.
Serve at once.

*NOTE:
In other parts of Central Asia this dish is made with red beans. It may made with beef, horse, camel, chicken & venison for meat instead of lamb. It is excellent anyway it comes.

ORIGIN: Mira Palasuravaev, Golden Yurt Inn,Tashkent-Uzbekhistan, circa 1994

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Title: Uzbekhi Plov - Uzbekh Plov W/ Lamb & Vegetables
Categories: Ethnic, Uzbekh, Grain, Sidedish, Lamb
Yield: 6 Servings

1/4 c Vegetable oil
1 lb Boneless lamb cubed 1"
3 ea Carrots peeled & cut to 1/4"x2"
2 ea Onions peeled & cut 1/4"x2"
2 ts Salt
1/2 ts Black pepper
6 c Cold water

Heat oil in a cast iron skillet over high-heat until a light haze forms above it.
Drop in lamb cubes and fry them for 5-8 minutes, turning them constantly with a large spoon until they are evenly browned.
With a slotted spoon transfer lamb cubes to a heavy 4-qt casserole.
Add carrots and 3 cups of onions to pan.
Stir frequently while cooking vegetables over med-heat until soft.
Next stir in rice then reduce heat to low, stirring all the while, cook about 2-3 mins. until thoroughly coated with oil.
Transfer pan contents to casserole then sprinkle with salt and pepper.
Toss lightly to combine all ingredients then pour in 6 cups of water and bring to a boil over high-heat.
Reduce heat to low then cover casserole & simmer 20-25 minutes until the rice is tender and has absorbed majority of cooking liquid.
Taste and adjust seasonings.
Transfer pilaf to a serving bowl & scatter the remaining raw onions over top.
Serve at once.

ORIGIN: Dr. Marina Gulstaeva, Samarkand-Uzbekhistan, circa 2003

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Title: Sarimsaaqi Plov - Uzbekh Garlic Plov
Categories: Grain, Maindish, Lamb, Ethnic, Uzbekh
Yield: 12 Servings

3/4 c Oil
5 ea Onions small and diced
1 lb Lamb leg meat cubed 1/2"
4 ea Carrots julienned
Water as required
12 ea Garlic heads
5 c Rice soaked in 5 changes of cold water and drained
1 ts Salt
1 ts Ground cumin
1 ts Ground red pepper
1/3 c Raisins
1/3 c Apricots dried and chopped
1/3 c Cherries dried and pitted

Put oil in large pot, add onions and saute over medium heat until light brown.
Add meat and stir until browned, add carrots & 5 cups water, cook over med-high heat until meat is tender, about 7 minutes. Mix whole heads of garlic into stew & sprinkle rinsed rice over, add 8 cups water, being careful

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