Plov
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs. lean, boneless pork, (with a little fat) (recipe calls for lamb but we like pork)2 tbsp. olive oil2 large onions julienned (we usually chop them, and the carrots, too)3 large carrots2.5 cups raw rice4.5 cups boiling water1 tsp. adzhika (we use cayenne pepper)1/8 tsp. saffron, steeped in 2 tbsp. boiling water for 10 minutes (we don't use)Freshly ground black pepper to tasteRaw onion sliced paper thin (we don't do this either)Note: We find that pork ribs work well. Trim them of most of the fat, but leave a little on.
Cut pork into chunks (about 1 inch). (I find it helpful to chop the carrots and onion and cut the meat before starting, then the cooking goes much faster.)Heat the oil over high heat in a large Dutch oven, then stir in pork and brown on all sides. Remove to plate and keep warm in 200 degree oven. Stir onions and carrots into fat remaining in pan, adding more olive oil if necessary. Cook over medium heat 10-15 minutes until tender but not browned. Return pork to pot and add raw rice. Cook, stirring, for 5 minutes or until rice begins to turn golden brown. Then pur in boiling water, stirring to mix well. Add adzhika, salt, saffron tea, and black pepper. Cover and cook over low heat for 20 minutes or until rice is done. Serve liberally garnished with paper thin slices of raw onion. Serves 6-8.
Number of Servings: 8
Recipe submitted by SparkPeople user BELGIRL.
Number of Servings: 8
Recipe submitted by SparkPeople user BELGIRL.
Nutritional Info Amount Per Serving
- Calories: 390.9
- Total Fat: 19.0 g
- Cholesterol: 102.0 mg
- Sodium: 105.0 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.4 g
- Protein: 30.8 g
Member Reviews