East meets the Mediterranean in this traditional sweet and savory casserole, known as Plov, of Uzbekistan.
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.
Plov is steeped in history, as so many traditional foods tell the stories from various parts of the world.
This traditionally ‘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 this 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.
- Olive oil
- Salt and Pepper
- Chili pepper flakes
- Stock pot
- Rice cooker
- Cutting board
- Shot glass
- Vegetable peeler
- Chopping knife
- Measuring spoons
PLOVCourse: MeatCuisine: Eastern European
A eastern European dish steeped in tradition.
Carrots – 1 lb chopped into sticks
Onions – 1 large, chopped
Olive oil – 1 tbsp
Beef or Lamb – 2 lb cubed
Salt and pepper – to taste
Apricots – 1 cup, chopped into strips
Vodka – 1 shot
Rice – 2 cups, cooked
Chili pepper flakes – pinch
- 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.