East meets the Mediterranean in this traditional sweet and savory casserole, known as Plov of Uzbekistan, with carrots, apricots, lamb, rice and vodka.
PLOV With Tradition And History
Food is the greatest voice of tradition. What once was… can often be preserved and shared to later generations through the stories and preparation of traditional foods.
Along the silk road, once the ancient trading route between China and the Mediterranean, sits the small nation of Uzbekistan. It is from this region of the world that Plov comes from.
Rich in traditions, myths and legends, it is also rich in spices, fruits and grazing livestock.
Plov is steeped in history, as so many traditional foods tell the stories from various parts of the world.
Eastern European Mix Of Flavors
Since plov shares a common ancestor with Persia, I took the liberties from my Middle Eastern heritage to bring a twist of flavors we like in a rice and meat dish.
Often throughout Mediterranean rice and meat dishes, goat or lamb are the meat of choice and dried fruits are added to the simmering cauldron to bring sweetness to heated spices and tenderize the meat.
Traditional One Pot Meal
This traditionally Uzbek ‘one pot’ meal is both sweet and savory. Various types of meat can be used but in my recipe, as in many of my Mediterranean dishes, I use lamb.
Since this dish comes from a part of the world traditionally also known for its Vodka, I did add a shot of that to my Plov recipe too.
Please forgive me Uzbekis, if adding vodka to my recipe if it isn’t traditional to your recipe, but it does work beautifully to extract the sweetness from the carrots and apricots to the richness of the caramelized onions and lamb.
Ingredients Needed
- Carrots chopped into matchsticks
- Onion chopped and ready to caramelize
- Olive oil for both flavor and caramelizing the onions
- Lamb, beef or goat
- Salt and Pepper to taste
- Dried Apricots thinly sliced
- Vodka for a splash of tradition
- Rice cooked plain or with broth
- Chili pepper flakes for a bit of heat
Equipment Needed
- Large saute pan with a lid, or a cast iron pan with a lid
- Rice cooker or stovetop 2 quart pot with a lid
- Cutting board chopping knife and vegetable peeler
- Shot glass for a shot or two of vodka
- Measuring utensils
How To Make Plov
An easy recipe that comes together in under an hour, including the preparation time.
Rice is cooked in advance, so it can be done while chopping ingredients or leftover rice tucked away in the fridge.
Carrots are cut into matchsticks, the apricots into thin strips, onions chopped and the meat cut into bite size cubes.
Once the plov ingredients are chopped the cooking goes quickly. Caramelize the onions, carrots and apricots until golden brown edges form on the onions.
Drizzle in a shot of vodka, add the meat and cooked rice and the dish cooks a short time before it is ready to serve.
PLOV Eastern European Casserole
Equipment
- Large cast iron pan with lid
Ingredients
- 1 lb Carrots
- 1 Large onion
- 1 tbsp Olive oil
- 2 lbs Lamb of beef
- Salt and pepper to taste
- 1 cup Apricots
- 1 shot Vodka
- 2 cups Rice
- Chili pepper flakes to taste
Instructions
- Cook the rice while chopping and preparing the ingredients.
- Cut the carrots into matchsticks. Chop the onions. Cut the apricots into thin strips. Cut the lamb (or beef), into bite size cubes.
- Season the meat with salt, pepper and chili flakes and set aside.
- With a little oil in a hot pan, caramelize the onions. Add the carrots and apricots and caramelize with the onions.
- Spread the vegetables to the sides of the pan and add the meat in the center. Toss and allow to cook about 10 minutes, covered.
- Add cooked rice, toss and cover. Cook 5 minutes. Serve.
Video
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.