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Forum
-> Recipe Collection
-> Sephardic Food
LO
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 Mon, Jun 05 2023, 5:14 pm
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It's my husband's favorite food and I have tried to make it a few times, but it's not coming out right. If you are a Bukharian cook and don't mind teaching me, I would really appreciate it. Please PM me, but may be respond on here first because I forget to check PMs. Thanks in advance!
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naomi2
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Mon, Jun 05 2023, 6:05 pm
A friend taught me how
Brown cubed lamb (with or without bones) and beef (chuck works well.) in oil about 1.5 lb
Saute 1 large diced onion and 2 or 3 julienned carrots and a 5-8 cloves smashed whole garlic and 1-2 teaspoons whole cumin seeds, and 1 teastpoon turmeric
Add rice (MEDIUM grain white rice only or short grain brown rice) maybe 2 cups
Mix
Add hot water to cover plus half inch
Add 2 bay leaves
Add lots of salt (she said the water should be salty so I would guess at least 2 tablespoons)and some pepper
Smooth out rice so it cooks evenly
Poke holes in the rice so it cooks evenly.
Cover and cook on medium heat until rice is just about done.
Put a paper towel under the cover and recover cook on very low heat until done
Alternatively, after you saute everything and add the rice you can put it in a 9x13 pan and and hot water and the rest of the ingredients and cover tightly and bake on 300 for about 1.5 - 2 hrs.
This website has a practically the same recipe.
Some changes are that I use peeled garlic for kashrus reasons and I use less vegetables and less rice. Also I have made it in a 9x13 as explained above with good results. Low and slow is the key
Good luck!
https://momsdish.com/recipe/22.....ecipe
Last edited by naomi2 on Mon, Jun 05 2023, 6:31 pm; edited 1 time in total
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LO
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Mon, Jun 05 2023, 6:13 pm
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Naomi2, can you give amounts, even estimated? I would love to try this. Thanks!
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naomi2
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Mon, Jun 05 2023, 6:19 pm
| LO wrote: | | Naomi2, can you give amounts, even estimated? I would love to try this. Thanks! |
The woman who told it to me gave it over orally while we were driving together. I'll try to edit and specify as much as I can.
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LO
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Tue, Jun 27 2023, 9:43 am
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Follow up question to this - do I need to buy a cast iron pan? If so, can you post a link to the type I need? When I look on google, I see kazans for a few hundred dollars - do I actually need that? Or is a regular cast iron frying pan enough? Thanks!
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saltandvinegar
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Tue, Jun 27 2023, 9:46 am
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There are many different types of palov. Which one do you like?
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mha3484
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Tue, Jun 27 2023, 9:48 am
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I have made the Natasha's kitchen one in the instapot and it was delicious. I think she has a non IP version too.
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chestnut
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Tue, Jun 27 2023, 9:58 am
| mha3484 wrote: | | I have made the Natasha's kitchen one in the instapot and it was delicious. I think she has a non IP version too. |
Same here.
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LO
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Tue, Jun 27 2023, 10:07 am
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I don't have an instapot, and I see that the one in a regular frying pan is just not the same....Looking for the more authentic flavor and I assume the frying pan does make a difference.
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Roots
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Tue, Jun 27 2023, 10:32 am
the poster above who wrote cilantro is confusing plov with bachsh-another really tasty bukharian dish
as for ther plov sadly I dont make it- but it is extremely yummy 
also the poster with the recipe- I think you are supposed to cook the meat for a while before adding in the rice..
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chocolate moose
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Tue, Jun 27 2023, 5:05 pm
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it was in fleishigs magazine pretty recently.
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LO
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Wed, Jun 28 2023, 5:36 am
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I have seen a lot of recipes and instructions on YouTube, wondering if someone could advise on the actual pan. Do I need the expensive one, or is there a cheaper version I can order? Would love a link if you have one. Thanks!
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ApplePie2
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Thu, Aug 29 2024, 7:23 pm
| naomi2 wrote: | A friend taught me how
Brown cubed lamb (with or without bones) and beef (chuck works well.) in oil about 1.5 lb
Saute 1 large diced onion and 2 or 3 julienned carrots and a 5-8 cloves smashed whole garlic and 1-2 teaspoons whole cumin seeds, and 1 teastpoon turmeric
Add rice (MEDIUM grain white rice only or short grain brown rice) maybe 2 cups
Mix
Add hot water to cover plus half inch
Add 2 bay leaves
Add lots of salt (she said the water should be salty so I would guess at least 2 tablespoons)and some pepper
Smooth out rice so it cooks evenly
Poke holes in the rice so it cooks evenly.
Cover and cook on medium heat until rice is just about done.
Put a paper towel under the cover and recover cook on very low heat until done
Alternatively, after you saute everything and add the rice you can put it in a 9x13 pan and and hot water and the rest of the ingredients and cover tightly and bake on 300 for about 1.5 - 2 hrs.
This website has a practically the same recipe.
Some changes are that I use peeled garlic for kashrus reasons and I use less vegetables and less rice. Also I have made it in a 9x13 as explained above with good results. Low and slow is the key
Good luck!
https://momsdish.com/recipe/22.....ecipe |
A good tip if you want the rice to come out less mushy: rinse it water a few times before.. like with sushi.
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hodeez
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Thu, Aug 29 2024, 8:44 pm
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It comes out authentic in what we call a 'deg', not sure what material it is in English. If you go to a bukharian China store in Queens you should be able to ask for it there
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