Plov

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Plov calories by ingredient

Introduction

Plov is what we call pilaf, a dish associated with the Middle East, but popular in Russia and former soviet Central Asia. Not a dish for everyday, but a very yummy treat! I first had this when I was an exchange student in Belarus and it has since become a family favorite. This particular version is from Uzbekistan, but there are many different versions available. Plov is what we call pilaf, a dish associated with the Middle East, but popular in Russia and former soviet Central Asia. Not a dish for everyday, but a very yummy treat! I first had this when I was an exchange student in Belarus and it has since become a family favorite. This particular version is from Uzbekistan, but there are many different versions available.

Minutes to Prepare: 25

Minutes to Cook: 50

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 oil

2 large onions julienned (we usually chop them, and the carrots, too)

3 large carrots

2.5 cups raw rice

4.5 cups boiling water

1 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 taste

Raw 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.

Directions

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.