Pilaf (plov)

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In the Central Asia you are almost guaranteed to get addicted to the amazing food they prepare daily. Kazakhstan and Uzbekistan cuisines specialize in dishes that are incredibly rich in taste and color.

Pilaf is rice with meat, usually lamb. Pilaf is not only made in central Asia, but as far as Middle East, India, even China. There are as many ways with pilaf as there are chefs. Iranian pilaf, for instance, specializes in adding a ton of lemon zest to that rice. You may add a little here, it is not the most important thing about this recipe. The most important thing is the ratio: 2 cups of rice (pre-soaked) to 3 cups of water. Once the rice is in, don’t stir it. And for love of peace, do NOT overcook it!

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