Medium2 hours
Where it comes from
Plov traces its roots to the Central Asian influence on Russian cuisine, especially popularized in the Caucasus regions.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Heat sunflower oil in a large pot and brown the lamb pieces.
- 2
Add chopped onions and carrots, cooking until they soften.
- 3
Stir in cumin, coriander, and garlic for aroma.
- 4
Add rice and water, bringing to a boil before covering.
- 5
Simmer until the rice is tender and has absorbed all the liquid.
