PLOV - RICE AND RAISIN CASSEROLE DISH
This recipe came from my Russian grandmother over 90 years ago. The rice recipe was made to be served as a dessert.
Provided by William Uncle Bill
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large cooking pot, add water, rice, salt and lemon juice and bring to boil.
- Cover, reduce heat and simmer for about 15 minutes or until rice is tender but still firm; DO NOT OVERCOOK.
- Drain rice in a colander and then rinse off slightly with hot water; drain well.
- In a bowl, add raisins and pour some boiling water over to cover and let stand for about 1 minute; drain well.
- Preheat oven to 325°F.
- In a buttered 9 x 9 inch casserole dish, place a layer (about 1/2 inch thick), then a sprinkling of raisins, a sprinkling of melted butter, and a sprinkling of sugar and salt.
- Repeat layering, a total of 3 layers.
- Pour whipping cream over the top.
- Cover casserole dish with aluminum foil and bake in preheated 325 F oven for 25 to 30 minutes. Stir once during half time of baking.
- Serve warm or cold with milk or additional whipping cream.
Nutrition Facts : Calories 416.3, Fat 11.8, SaturatedFat 7.3, Cholesterol 33.9, Sodium 1042.3, Carbohydrate 73.1, Fiber 1.7, Sugar 18.9, Protein 5.4
PLOV
I got this recipe from a Russian classmate who brought it for a potluck. It is delicious, filling and cheap and the whole family likes it.
Provided by AnneMeansGrace
Categories One Dish Meal
Time 2h
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut beef to cubes approximately 1 inch.
- Fry with 1/4 cup vegetable oil (about 15-20 minutes).
- Separately grate carrots and fry it slightly 10-12 minute.
- Cut onions and fry.
- Put meat, onions and carrot in layers in the pot.
- Add 1/4 cup vegetable oil, let it boil.
- Add 1 cup of water, let it boil approximately 20 minute.
- Rinse rice with cold water and make layer above previous layer.
- Add salt and enough additional water to just cover rice, let it boil.
- Cover with lid and put in the oven for about 50-55 minutes at 350°F.
Nutrition Facts : Calories 1516.9, Fat 99.6, SaturatedFat 36, Cholesterol 112.4, Sodium 1208.6, Carbohydrate 130.5, Fiber 3.1, Sugar 1.7, Protein 20.3
PLOV (AZERBAIJAN)
This is a rice pilaf and the signature dish of Azerbaijan. It is normally the final savory course at special occasions, such as weddings, and is brought in with much ceremony. To make this, basmati rice is first parboiled, then steamed. The finished product is a lovely mix of yellow and white rices.
Provided by threeovens
Categories Long Grain Rice
Time 1h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the rice several times in cold water to remove excess starch.
- Place a few threads of saffron in a cup and add boiling water; cover and leave to infuse.
- Bring a large pot of water to a boil; add rice, reduce heat, but cook rice at a rapid boil until the rice is tender on the outside, but still not done on the inside, 5 to 10 minutes (do not overcook or your plov will be sticky).
- Strain the rice in a colander.
- There are 3 methods you can use to form the crust or qazmaq. The first way is to mix together an egg with 4 tablespoons of the parboiled rice, and 1 or 2 tablespoons of yogurt. Add some of the infused saffron water. The second way is to mix together a glass (8 oz) of flour, a little butter, and a little water to make a sort of dough (you can also add an egg if you want an eggy flavor). This will then be kneaded and rolled out thinly. The third way is to use some potatoes that have been peeled and sliced crosswise.
- Rinse and dry the pan you cooked the rice in; melt a heaping tablespoon of butter, then spread whichever qazmaq you chose on the bottom of the pot and fry a little for 2 to 3 minutes.
- Next spoon half the parboiled rice on top, then pour over half of the saffron infusion.
- Spoon in remaining rice and pour over most of the remaining saffron infusion; top that with a few tablespoons of butter.
- Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape.
- Cover pot opening with a clean tea towel and cover with a well-fitting lid; increase heat under pot until rice is steaming, then reduce heat and let steam for 35 to 40 minutes (it can go longer if needed).
- Spoon rice onto a serving platter and top with remaining saffron infusion and a few more tablespoons of butter.
Nutrition Facts : Calories 215, Fat 2, SaturatedFat 0.5, Cholesterol 11.7, Sodium 9.3, Carbohydrate 43.9, Fiber 2, Sugar 0.5, Protein 4.9
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