Plov

Uzbekistan Plov Recipe - Authentic Osh-style dish with Beef, Peppers, Onions, and Carrots

Region / culture: Uzbekistan | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Plov is a traditional dish that is popular in many countries, including Azerbaijan, Uzbekistan, and Russia. It is a flavorful and hearty rice dish that is typically made with meat, vegetables, and spices. This recipe for Plov is a classic Azerbaijani version that is sure to impress your family and friends.

History

Plov has a long history that dates back centuries. It is believed to have originated in Central Asia and spread to other regions through trade and conquest. The dish has many variations, with each country putting its own unique twist on the recipe. In Azerbaijan, Plov is often made with beef, carrots, and onions, creating a delicious and satisfying meal.

Ingredients

1 lb (454 g) of carrots.
1 head of garlic.
4 to 5 medium yellow or white onions.
1 to 1.5 lb (680 g) of beef.
rice (not "Minute" rice, as it is too dry).
salt.
vegetable oil.

How to prepare

Chop the onions into small pieces, but not minced.
Cut the carrots into slivers that are about 3 inches long and 0.13 of an inch wide.
Cut the meat into cubes that are 1 to 2 inches in size.
Find a large, heavy pan or pot. Azerbaijanis use a heavy pot called a cazan. Heat the oil in the pot. The amount of oil you use will depend on the size of the pan you use, but it is recommended to use about 1 cm of oil.
Drop a small piece of chopped onion into the oil and turn on the burner to medium heat.
When the onion turns black, remove it with a fork.
Add the meat and whole garlic cloves to the pot.
Cook the meat and garlic until the meat starts to turn a nice brown color, stirring occasionally.
Add the onions to the pot with the meat and oil.
Cook for 5-6 minutes, stirring occasionally.
Add the carrots to the mixture and cook until they are tender, stirring occasionally.
Add a couple of teaspoons of salt (or you can add the salt later, to taste).

Variations

You can customize this recipe by using different types of meat, such as lamb or chicken, or adding additional vegetables like bell peppers or tomatoes.

Cooking Tips & Tricks

Be sure to use a heavy pot or pan when making Plov, as this will help to evenly distribute the heat and prevent burning.

- It is important to cook the meat until it is browned, as this will help to develop the flavor of the dish.

- Don't skimp on the oil when cooking the onions and meat, as this will help to create a rich and flavorful base for the Plov.

- Be sure to stir the ingredients occasionally to prevent sticking and ensure even cooking.

Serving Suggestions

Plov is delicious on its own, but you can also serve it with a side of yogurt or a fresh salad for a complete meal.

Cooking Techniques

The key to making a delicious Plov is to cook the ingredients slowly and allow the flavors to develop. Be patient and take your time when preparing this dish.

Ingredient Substitutions

If you don't eat beef, you can easily substitute it with lamb or chicken in this recipe.

Make Ahead Tips

Plov can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator and reheat it in the microwave or on the stovetop.

Presentation Ideas

Serve Plov in a large serving dish and garnish with fresh herbs, such as parsley or dill, for a beautiful presentation.

Pairing Recommendations

Plov pairs well with a glass of red wine or a cold glass of ayran, a traditional yogurt drink.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Calories per serving: One serving of Plov contains approximately 400 calories.

Carbohydrates

The main source of carbohydrates in this dish comes from the rice and vegetables. One serving of Plov contains approximately 45 grams of carbohydrates.

Fats

The fats in this dish come from the vegetable oil used for cooking the meat and vegetables. One serving of Plov contains approximately 15 grams of fat.

Proteins

The protein in this dish comes from the beef. One serving of Plov contains approximately 25 grams of protein.

Vitamins and minerals

Vitamins and Minerals: Plov is a good source of vitamin A, vitamin C, and iron due to the carrots and beef used in the recipe.

Alergens

Allergens: This recipe contains garlic and onions, which may be allergens for some individuals.

Summary

Overall, Plov is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious and satisfying dish.

Summary

- Plov is a delicious and comforting dish that is perfect for a family meal or special occasion. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. I remember it like it was yesterday, even though it was many years ago. It all started when I was a young girl living in a small village in Uzbekistan. I was always fascinated by the way my mother and grandmother cooked, and I would often ask them to teach me their secrets.

One day, while my mother was busy tending to the fields, my grandmother decided to teach me how to make one of our family's favorite dishes - Plov. Plov is a traditional Uzbek rice dish that is made with lamb, carrots, onions, and spices. It is a hearty and flavorful meal that is perfect for special occasions or just a cozy family dinner.

As my grandmother began to gather the ingredients for the dish, she explained to me the importance of each one. She told me that the key to making a delicious Plov is to use high-quality ingredients and to cook it slowly over a low flame. She also shared with me the secret spices that she had learned from her own mother, and which had been passed down through generations.

As we began to cook, my grandmother showed me how to properly brown the lamb in a large cast-iron pot. She then added in the onions and carrots, and let them simmer until they were soft and fragrant. Next, she added in the rice and the secret spices, stirring everything together until it was well mixed.

As the Plov cooked, the aroma filled the kitchen and brought back memories of family gatherings and celebrations. My grandmother told me stories of how she had learned to make Plov from her own mother, who had learned it from her mother before her. She explained that each family had their own variation of the dish, and that ours was a special recipe that had been passed down through the generations.

After hours of slow cooking, the Plov was finally ready. My grandmother scooped out a generous portion onto a plate and handed it to me with a smile. I took a bite and was immediately transported back to my childhood, when my mother and grandmother would cook together in the kitchen, sharing stories and laughter.

From that day on, Plov became a staple in our household. My mother and grandmother would often make it for special occasions, and I would always help out in the kitchen, eager to learn more of our family's culinary traditions. Over the years, I perfected the recipe, adding my own twists and variations to make it my own.

Now, as I sit in my own kitchen, teaching my own grandchildren how to make Plov, I am reminded of that special day when my grandmother shared with me the secrets of our family recipe. I am grateful for the memories and traditions that have been passed down to me, and I am proud to continue the legacy of our family's love for good food and good company.