RUSSIAN LAMB PILAF (PLOV) RECIPE
Steps:
- Gather the ingredients.
- Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
- Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
- Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
- Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.
- Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley. Source: " Polish & Russian: 70 Traditional Step-by-Step Dishes from Eastern Europe " from the "Cooking Around the World" series by Lesley Chamberlain & Catherine Atkinson (Anness Publishing Ltd., 2006).
Nutrition Facts : Calories 524 kcal, Carbohydrate 39 g, Cholesterol 120 mg, Fiber 2 g, Protein 31 g, SaturatedFat 12 g, Sodium 493 mg, Sugar 15 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g
UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
RUSSIAN FLUFF CASSEROLE
This recipe is a combination of hamburger, corn, noodles, soups, and seasonings. My mom made it all the time during the week.
Provided by tmhaendel
Categories Meat
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Brown the meat with the chopped onion. Drain.
- Mix together the soups and milk. Add the mushrooms, meat mixture, corn, garlic, and seasonings to the soup mixture.
- Mix in the macaroni. Heat through and serve.
UZBEK PLOV
Almost authentic rice and lamb dish for a party from the heart of Middle Asia. Easy and delicious.
Provided by ddvonk
Time 3h
Yield Serves 10
Number Of Ingredients 10
Steps:
- Wash the rice under the tap until clear, cover with cold water and let it soaks for a while.
- Cut the meat with bones into match-box pieces.
- Cut the carrots into 0.5x0.5 cm thick sticks.
- Slice onions into thin rings or half-rings.
- Clean heads of garlic from the remains of roots and dirt.
- Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
- Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min to 1.5 hours until almost all water evaporate and meat became tender and juicy. Do not stir.
- Turn gas to max.
- Drain rice well, place it on top the meat and vegs in one layer, stick the garlic and whole chillies in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
- Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. Turn of the heat, remove the garlic and chillies on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad.
RUSSIAN PLOFF
Make and share this Russian Ploff recipe from Food.com.
Provided by marina_oct_85
Categories White Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- steam meat (anykind) until almost done, throw in onions and carrots, steam until tender, pour in rice on the meat and pour water over it so that it covers the rice and meat about 1 to 2 cm.
- bring to boil and turn on low temperature, let cook for about 30 minutes.
Nutrition Facts : Calories 1093.7, Fat 30.6, SaturatedFat 7.8, Cholesterol 112.5, Sodium 120.8, Carbohydrate 156.8, Fiber 3.4, Sugar 1, Protein 41
AZERBAIJANI PLOV (AZERBAIJANIAN PILAF)
Recipe from the Intourist Hotel in Baku, Azerbaijan. Found in my grandmother's old recipe box. Dates from the '60's.
Provided by Member 610488
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spread almonds on a cookie sheet in a single layer & toast in the oven for about 5 minutes Watch for any sign of burning being sure to regulate heat accordingly. Set aside.
- Melt butter in a heavy 2 quart casserole set over med heat.
- Add rice and stir with a wooden spoon until the rice turns white and opaque.
- Stir in sesame seeds, then pour in chicken stock, ginger, salt and black pepper.
- Stir constantly, then bring to a boil, cover casserole tightly and bake in center of oven for 20-25 mins until the liquid has all been absorbed and rice is tender.
- Sprinkle the reserved almonds over the rice then serve immediately.
Nutrition Facts : Calories 247.4, Fat 11.9, SaturatedFat 3.4, Cholesterol 12.6, Sodium 279.8, Carbohydrate 29, Fiber 2.5, Sugar 2.1, Protein 7.1
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