littleangels        English Nanny
Results 1 to 12 of 12

Thread: Plov

  1. #1
    Join Date
    Jul 2004
    Location
    Up my own ar*e
    Posts
    480
    Thanked: 0

    Plov

    Anyone got a super receipe for authentic plov?

  2. #2
    Join Date
    Jul 2003
    Location
    Distant shores
    Posts
    2,592
    Thanked: 0
    Try this link.
    http://www.efimius.com/kitchen/Plov.htm
    its one i have used before.
    If there is still anyone on this site who i HAVE NOT annoyed yet, please let me know and i promise i'll get to you as soon as i can!

  3. #3
    Join Date
    Jul 2004
    Location
    Up my own ar*e
    Posts
    480
    Thanked: 0
    I am not sure my English is good enough to understand that particular link- any more ideas anyone?

  4. #4
    Join Date
    Mar 2004
    Location
    Moscow
    Posts
    855
    Thanked: 0
    I watched some Uzbeks make a 20 gallon drum of the stuff. It looked pretty simple.

    Cook peices of sheep meat cut up. Add lots of broth. Add lots of rice. Add plov seasoning.

    *Voila* Plov.

  5. #5
    85StonePolarBear Guest
    Where does the oil come in? As part of the broth?

  6. #6
    Join Date
    Mar 2004
    Location
    Moscow
    Posts
    855
    Thanked: 0
    You'd need a bit of oil to cook the mutton but that's it. Then follow recipe above.

    Peasant food is always cheap, simple, and tasty. Witness tortillas and beans. It doesn't get any better than that.

  7. #7
    Join Date
    Jul 2003
    Location
    Distant shores
    Posts
    2,592
    Thanked: 0
    ....................................and all of the ingredients are easily available here in Moscow.
    If there is still anyone on this site who i HAVE NOT annoyed yet, please let me know and i promise i'll get to you as soon as i can!

  8. #8
    Join Date
    Jul 2004
    Location
    Up my own ar*e
    Posts
    480
    Thanked: 0
    If its that simple, why does it take hours to make?

    So no hard and fast ingredient list and method then?

  9. #9
    Join Date
    Jul 2003
    Location
    Moscow
    Posts
    152
    Thanked: 0
    You can try this one, pretty good and got it from a good source:

    UZBEK PALOV

    1 lb Lamb boneless cubed 1"
    3 medium Carrots julliened
    2 medium Onions cut to strips 1/4"
    1/4 cup Peanut oil
    6 cup Cold water
    3 cup Rice uncooked
    1 teaspoon Black pepper fresh ground
    1 tablespoon Salt
    1 Garlic clove minced
    1/4 cups Raisins
    1/4 cups Chick peas (garbanzo beans)

    Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes, be sure to turn them constantly. Drain them and remove to a large casserole (a4 quart pot should be a good size.)
    With the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper. Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes.

  10. #10
    Join Date
    Jul 2004
    Location
    Up my own ar*e
    Posts
    480
    Thanked: 0
    Sorry- I have never had plov with raisins or chickpeas. I just want the standard Uzbeki/Tajik one, but I will adapt.

    Thanks!

  11. #11
    Join Date
    Apr 2004
    Location
    Moscow
    Posts
    344
    Thanked: 0
    An Ouzbek at the market told me:
    1kg of rice (the red one, so that you don't get rice "kasha")
    1 litre of oil (yes, yes)
    1 kg of meat, the "gigot"
    1 pound of carrots
    1 pound of onions
    3 heads of garlic
    buy the spices at the Novye Cheremovsky market, the most important is the "barbaris" (no idea what it's called in another language)
    fry the onions, the diced meat, when brown add the carrots (sliced into strips), then the rice, cover with water, bring to boil, them turn down the heat, add the spices and the salt. Add the garlic towards the end, leave it in the cloves.
    I liked it

  12. #12
    Join Date
    Jul 2004
    Location
    Up my own ar*e
    Posts
    480
    Thanked: 0
    Thanks MC- that's exactly the kind of receipe I was looking for!

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •