COPPER🇰🇬 Kyrgyzstan
Plov recipe
Savor the rich flavors of this traditional Kyrgyz dish.
Ingredients
- 400 g rice
- 500 g lamb
- 2 unit onion
- 2 unit carrot
- 4 unit garlic
- 100 ml vegetable oil
- 1 tbsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 800 ml water
How to make Plov
- Heat 3 tablespoons of vegetable oil in a large pot over medium heat until shimmering.
- Add 1 chopped onion to the pot and sauté for 5-7 minutes until golden brown, stirring occasionally.
- Stir in 500 g of diced lamb and cook for 8-10 minutes until it’s browned all over, ensuring even cooking.
- Add 2 sliced carrots, 4 minced garlic cloves, 1 tablespoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well.
- Pour in 1 liter of water and bring to a boil over high heat before reducing it to low heat.
- Simmer the mixture for 10 minutes, allowing the flavors to develop before the rice is added.
- Add 400 g of rice to the pot, ensuring it is evenly distributed in the liquid.
- Cover the pot with a lid and cook on low heat for 20-25 minutes until the rice is tender and has absorbed all the water.
- Once cooked, remove from heat and let it rest for 10 minutes with the lid on for the best texture.
- Fluff the rice gently with a fork before serving, making sure to combine the layers.
- Serve hot, garnished with additional herbs or vegetables if desired.
What is Plov?
Plov is a traditional dish from Kyrgyzstan. It takes about 90 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
Copper documents Kyrgyzstan alongside 194 other countries. Throw a dart at the world map and let it decide what you cook tonight.