Plov (Pilaf)

Last Updated on December 21, 2024

Recipe from Uzbekistan, which is located in Central Asia. It is a dish similar in appearance to our Czech risotto. As it happens, there are many variations of this recipe.

Ingredients:

500 g of pork (thumbs here) 1 cup (300 ml) round grain rice 1.5 cup of stock 3 tbsp of lard 3 tablespoons oil 2 tsp of Roman cumin 6 pcs medium sized carrots 4 pcs onions pepper salt

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water or broth for basting

Procedure:

1. Cut the meat into larger cubes, season with salt, pepper and vinegar, drizzle with oil and mix thoroughly
2. Heat the lard in a large frying pan and add the onion, cut into large cubes, fry it until brown, then add the meat and fry for 10 minutes on all sides until the meat is white
3. Add the cleaned carrots, cut into noodles and fry for another 10 minutes
4. Cover with a little water or broth and simmer until tender
5. Rinse the rice in a sieve with lukewarm water and let it drain, then carefully pour it into the pan and settle it, pour in the hot broth and bring to a boil, once the rice starts to bubble, turn down the heat, cover the pan and simmer for 15 to 20 minutes, do not stir!

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová