Rus Cuisines: Plov Or Pilaf - Page 7© Dr. Donald R. Houston
Page 7
Mar 5, 2004
not to disturb layering of rice and stew, and boil uncovered until rice absorbs water, about 40-45 minutes.
When rice is done, heap rice in pot, cover, reduce heat to minimum, cover pot and steam 25-30
minutes.
Serve 1 head garlic with each portion of pilaf.
*NOTE:
This is a recently invented Central Asian pilaf, dating from just after World War II. First it became popular among teahouse pilaf cooks in Eastern Uzbekistan, and now it is cooked all over that country. A majority of the people squish out the mild cooked garlic from the whole cloves and use it as a sauce for the plov.
ORIGIN: Karim Mukhmadov, author, Tashkent-Uzbekhistan, circa 1997
* * *
Title: Kroyliki Plov - Russian Rabbit Plov
Categories: Russian, Ethnic, Meat, Game, Maindish
Yield: 2 Servings
2 1/4 lb Rabbit
1 c Rice
1 ea Carrot
1 ea Onion
Salt & pepper to taste
2 c Water
2 tb Oil
Slice meat and soak in vinegar marinade for 2 hours.
Take out & pat dry with paper towels, then fry until golden.
Cook well washed rice in boiling water, add fried meat, fat, salt & then stew covered in the
oven.
Fry grated carrot, diced onion in fat and add in pilaf.
Stew until done then serve hot.
ORIGIN: Olga Timohina, Moscow-Russia, circa 2001
* * *
Title: Arminyan Plov - Armenian Pilov
Categories: Ethnic, Armenian, Maindish, Russian, Grain
Yield: 8 Servings
1 1/2 c Bulgur wheat (kasha)
1 ea Onion chopped
1 ea Clove garlic minced
2 tb Olive oil
2 c Chicken broth
1/4 c Almonds slivered
1 1/2 c Chick peas cooked
2 tb Lemon juice
1/2 ts Cinnamon
1/4 ts Cardamom
1/2 ts Allspice
1/4 ts Ground ginger
1/4 ts Pepper
1/2 c Raisins
Sour cream
Saut‚ onion & garlic in olive oil until soft.
Add kasha & stir well.
Add all remaining ingredients except yogurt.
Bring to a boil, reduce heat to simmer, cover, and cook until liquid is absorbed.
Top each serving with a generous dollop or 2 of sour cream.
ORIGIN: Marat Efanazhev, Dvin Hotel, Yerevan-Armenia, circa 1999
* * *
Title: Krimskaya Moluska Plov - Crimean Mussel Plov
Categories: Ukrainian, Ethnic, Seafood, Grain, Maindish
Yield: 1 Plov
2 qt Mussels
1/2 c White wine
1 ea Clove garlic crushed
1 oz Butter
1 ea Onion thin sliced
11 oz Rice
Salt and pepper to taste
2 tb Parsley chopped
It is necessary to wash mussels carefully in cold water to rid them of sand and mud.
Left for 1 hour in 1-2 gallons of cold water with a handful of salt, they disgorge and release some sand.
Clean the mussels by rubbing them against each other in water.
Change water 2-3 times.
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How about briani in India and paella in Spain?
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Actually that is the whole point of efforts, to open minds to new cuisines & methodologies for food prep that takes them outside of their "cultural box!" Glad you are intriqued! ...
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This article was not only educational, but mouth-watering. Thanks for all the wonderful recipes. I have never given much thought to putting mushrooms with fruit, but one of your recipes intrigued me ...
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