Best Plov ( Pilaf) Recipe – Домашний плов, Рецепт

Best Plov (Pilaf). RECIPE HERE:
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How to make plov at home, this is the best plov recipe you will find. Plot is the Uzbek social food, a traditional recipe eaten in every cerimonial occasion. love this dish, its so filling, easy and delicious, full of flavors and just is a hit every time I make it! Plov is a rice pilaf with meat, carrots, onions and spices. It’s borrowed and adopted from the Uzbek kitchen. I think every Russian family makes it. This is our type of comfort food. It’s absolutely delicious – tender chunks of meat, fluffy rice with lots of aromatic flavors given by onions, carrots and garlic. It also has several great spices to kick it up a notch. You can make it ahead of time, which is a big plus. It reheats and freezes very well, which is even better. 

Pilaf (also known as pilav, plov, pulao, polu and palaw) is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is however a national dish in Afghan, Uzbek, Tajik, and Bukharan Jewish cuisines.

Ingredients :
500 gr fatty beef or lamb
500 gr of rice
500 gr of carrots
2 medium onions
2 tsp of cumin
2 heads of garlic
Salt + Pepper

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Сегодня я расскажу вам как приготовить вкусный плов. Плов получается очень вкусный. Простой и много раз испытанный рецепт не подводил еще ни разу – плов всегда вкусный, рис рассыпчатый – во рту тает и быстро исчезает со стола. Вкус плова невозможно спутать ни с чем. Хотя бы потому, что только в нем так неповторимо сочетаются рис, мясо, морковь, а главное специи. Настоящее искусство в приготовлении плова – умение повара не упустить важные моменты в процессе приготовления. 

Нам понадобится :
500 гр жирной говядины или баранины
500 гр риса
500 гр моркови
2 средние луковицы
2 чайные ложки тмина
2 головки чеснока
Соль Перец

62 Replies to “Best Plov ( Pilaf) Recipe – Домашний плов, Рецепт”

  1. Nargiza Choriyeva

    Great Job! I am from Uzbekistan and you are right there are so many  varieties of this recipe. If you cut the carrot smaller piece and fry with beef and onion it would be very tasty. Also put cumin on top of the rice will be smell soooo good.

  2. Saadi Presley

    Awww well I cooked the rice for too long.. but it still came out good lol. Thankyou! 
    My husband is Russian and I know he misses his mothers food.
    Im gonna try Borsh soup next, but I actually have a woman to teach me! LOL

    • Nargiza Choriyeva

      Seriously! Do you know when Uzbekistan existed then? So, don’t judge anyone please if you don’t know. Only Uzbek people can cook perfect plow in this world, especially in Uzbekistan people can make delicious plow. You could say why? Because the quality of beef, carrot, oil, raisin and rice. I used to cook very good plow in Uzbekistan, unfortunately I can’t cook now. Because of beef, oil…. all products are not the same quality as Uzbekistan. I am not 100% sure but I believe that plow invented in Uzbekistan by Uzbek people. Please go to Uzbekistan and try our delicious Uzbek plow. You will love it :).

    • Kristina S.

      I don’t think Uzbekistan even existed when plov was invented. Just like all the other Central Asian republics Uzbekistan was the product of Soviet nationality policy in the 1920s and 1930s. Plov is a Central Asian dish that Russians co-opted, just like the English did with tea and the Italians with pasta, both of which are originally from China. There’s also a Ukrainian plov version.

    • Best result

      Ну приехали. Вообще то Плов много где готовят. Не узбеки его первыми сделали и в Узбекистане не узбеки его лучше всех делают

    • Kristina S.

      +Seva q From _Some thoughts on the making of the Uzbek nation_ (1991) by Ingeborg Baldauf:

      “The national delimitation of 1924 marks a turning point in the history and especially in the _Geistesgeschichte_ of Central Asia that is, in my opinion, much more significant than the revolutions of 1917. In 1917, the figures at the top of the administration changed, whereas in 1924 a new concept of the relation between a people and its state was introduced and put into practice. *The concept that a nation can develop and modernize only in its own nation-state made it necessary, seen from the reverse side, to consolidate the nation — or to define it, if not already in existence. The latter was the case in Uzbekistan.*

      *An Uzbek nation in the modern sense of the word, “Uzbek” being a “political term, of, if you prefer, a geographical one like Afghan, Austrian…,” had not existed before.* It is difficult to discern why it was _Uzbek_ of all possible ethnonyms that has been chosen to denote the new nation — *the **_”Uzbek”_** in the “original” sense of the word did not make up the majority of the population.* Maybe “Uzbek” was the term least contaminated by prior ideological and political connotations, _Turk_ being suspicious because of Turkism, _Chagatay_ because of Turkmenistanism, _Sart_ because of Russian Great-Power Chauvinism, and _Muslim_ for evident reasons.

      _Uzbek_ being the name of the new nation, the concept of nation remained to be re-defined according to the Russian example.”
      http://www.persee.fr/doc/cmr_0008-0160_1991_num_32_1_2264

  3. Murat Erdem

    I think that it is so delicious. It is like Turkish food.
    I have discovered, today 🙂 and so I am happy.  Thank you for this recipe.
    I want to see more your new recipe. good luck..
    meanwhile  is your ancestors Turkish ? :))

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