Russian cuisine: Plov (pilaf)

This is originally an Uzbek dish, but it assimilated into Russian everyday cuisine a long time ago and is now cooked in most homes. It’s also one of the most fanatically discussed dishes and people start holy wars debating the type of rice to use and whether the dish should be cooked under a lid or uncovered. The truth is, everyone is right, as the original recipe is only the basis for culinary fantasy.

In this particular dish the skillet is as important as the ingredients. You need a cauldron, a thick-walled pig-iron pan.

Pour oil into the cauldron. A mixture of oils works best: for example, equal parts of sunflower seed oil, peanut oil, mustard seed oil, all-vegetable oil. Heat the oil on medium-high heat; it’s ready when you throw a tiny pinch of salt into it and it crackles.

The meat basis of plov is called zirvak. Cut the meat of your choice into cubes no bigger than an inch. Add them to the hot oil. Cook on medium heat (5 minutes for chicken, 10 for lamb or beef, 15 for pork). Add grated carrots and a minute later finely cut onions. Then add spices and stir well. This is also the right moment to add salt.

Strew the rice in an even layer on top of the zirvak and place a whole washed garlic head in the middle of the cauldron. Pour 2 cups of boiling hot water carefully on the rice and turn the heat to low. Now leave your plov to cook. If you haven’t added enough water and see that the rice needs more, take a small saucer and pour hot water over it slowly, so that it spreads evenly and doesn’t destroy the layered structure. Remember that 1 cup of rice needs 2.5 cups of liquid.

When the plov is done, punch it in a few places with a wooden spoon, then cover it with the lid and let it cool a bit. Mix well and serve hot.