1 1/2 c Rice

1/3 c Slivered almonds

2 ea Garlic cloves minced

1 ea Med. onion chopped

1/2 c Chopped dates pitted

1/3 c Chopped prunes pitted

3 ea Dried apricots chopped

1 tb Salt

1 c Lamb finely ground cooked

1 ts Vegetable oil

Mix lamb, almonds, fruits, onion, salt & garlic in a large bowl.

Cook rice until almost done.

Be sure to add oil to rice as it cooks.

DO NOT drain!

Serve as a side dish or as main course.

ORIGIN: Chef Pyotr Nurmurdalshev, Kazakh Aul Restraunt, Almaty_Kazakhstan

Categories: Grain, Fruit, Meat, Kazakh, Ethnic

Yield: 6 Servings

2 3/4 c Basmati rice rinsed 5_times

2 lb Lamb boned lean & cubed 1/2"

1/4 c Butter

2 lb Carrots peeled julienned

6 tb Oil

3 ea Saffron slivers

2 tb Slivered almonds

2 tb Pistachios crushed

1/4 c Prunes pitted & chopped

5 ts Orange peel

2 tb Currants

1/4 c Salt

1/4 c Cherries dried

1/2 ts Ground cinnamon

1/2 ts Ground cardamom

1 ts Rose water

4 ts Honey

Cover rinsed rice with water by at least 1", add 1 tb salt, & soak 3 hrs.

In skillet, fry carrot strips in 2 tb oil over med_heat, stirring constantly for 8_10 mins.

Add saffron & 2_3 tb water.

Cook until liquid is reduced, 4_5 mins.

Remove carrot strips to bowl & set aside.

Put almonds & pistachios in small saucepan, cover with cold water, bring to boil & drain.

Set aside for now.

Combine 1 ts of almonds, 1 ts of pistachios & set aside for a garnish.

Put honey in small saucepan with 1/2 cup of water, bring to a boil & simmer gently for 10 mins.

Add orange peel & remaining blanched nuts & boil 30 secs.

Drain, reserving syrup, add peel & nuts to fried carrot strips.

Soak currants in warm water 10 mins. until puffed & shining, drain, separate 1 ts of currants for garnish, & add remainder to carrot strip mixture.

Gently fry the cherries & prunes in the skillet in small amount of oil for 1_3 mins.

Separate 1 ts cherries & prunes for garnish & add remainder to carrot strip mixture.

Stir cinnamon, cardamom & rose water into carrot strip mixture.

Divide mixture into 3 parts.

In 3_qt saucepan add 2_qts of water & 3 Ts salt & bring to rapid boil.

Drain soaked rice, add to saucepan, bring back to a boil & boil until grains are soft on the outside 3_4 mins.

Drain in colander & rinse with lukewarm water.

Toss gently in colander.

Rinse saucepan, return to heat, add some oil & heat until sizzling.

Sprinkle 1/4 of rice over bottom of saucepan, spread 1/2 of carrot mixture on rice.

Sprinkle 1/4 of rice over carrot mixture.

Repeat with remaining carrot mixture & rice, ending with thick layer of rice formed into mound.

Pour remaining syrup over rice.

Make 2 holes through rice to bottom of saucepan with handle of wooden spoon.

Spread clean dishcloth over edges of saucepan & set cover firmly over dishcloth.
Keep heat on high until rice is steaming, 2_3 mins.

Reduce heat to low & cook for 30_35 mins.

Remove saucepan from heat and set on cold surface 2_4 mins.

Melt butter at this point.

Gently mix pilov, leaving crust in pot, & sprinkle on warmed dish in symmetrical mound.

Garnish with reserved almonds, pistachios, currants, cherries & prunes.

Pour melted butter over this & prepare to eat!

ORIGIN: Larissa Gomulaev, Almaty_Kazakhstan, circa 1998

2 c Rice

1/2 c Raisins

1/2 c Apricots dried

1/2 c Prunes

3/4 c Onion chopped

1 ea Garlic clove minced

1 1/2 lb Lamb boneless & very lean

Salt to taste

2 1/2 c Water

1/2 lb Beef lean & boneless

1/2 c Almonds chopped

3 tb Butter

1/2 ts Nutmeg

Cube lamb & beef 1/2", mix together & saute in a fry pan in 2 tb butter until slightly browned.

Saute onion & garlic in the butter after removing meat.

Drain meat & reserve.

Mix rice, fruits, seasonings, & 2 1/2 cups water in a large Dutch oven.

Place in pre_heated 325 deg_F oven then bake for 30 mins.

Add meat, onions, & garlic, recover & continue to bake for 1 more hr.

Be sure to mix meat & onion/garlic into rice.

Top with remaining butter.

When done serve hot with hot bread.

ORIGIN: Nikola Tulgumsa, Chemkent_Kazakhstan, circa 1996

______OPTIONAL__________

1 1/2 lb Beef cubed 1/2"

Bring water to a boiul in a large pot.

Add rice, salt, & turmeric.

When 1/2 done add all other ingredients.

When using meat, pan fry cubes to brown them prior to adding to rice.

ORIGIN: Dr. Vasily Tulmanaev, Almaty_Kazakhstan, circa 1997

1 3/4 lb Lamb or mutton boned & lean cubed 1/2"

3 tb Sunflower oil

3 ea Onions large chopped

6 ea Carrots chopped

1 c Apricots dried pitted & chopped

1 1/3 c Rice

Salt & pepper to taste

Cook onions in a large Dutch oven in heated oil until they are browned slightly.

Salt & pepper as needed.

Add meat to onions along with carrots & remaining salt & pepper.

Cook until 1/2 done then add fruits.

Cover with rice.

Add 5 cups water, cover & stew after a boil is reached.

DO NOT stir!

Just prior to serving stir & then serve.

ORIGIN: Laila Mulgasaeva, Almaty_Kazakhstan, circa 1995

1 1/2 lb Chicken boned & skinned*

3 tb Sunflower oil

2 c Rice

4 ea Carrots diced

3 ea Onions medium chopped

1 c Green peas

1/2 c Almonds slivered

1/3 c Raisins

Salt & pepper to taste

6 c Water

Cook onion in oil until slightly browned.

Add chicken chunks, salt &pepper as needed.

Cook for 5 mins. then add carrots, almonds, & raisins.

Cook for 2 mins. & cover with rice.

Add water, bring to a boil, reduce heat & stew for 30 mins. without stirring.

Add remaining salt & pepper, stir & cook for 1 min. then serve.

ORIGIN: Dr. Marina Bodenarva, Almaty_Kazakhstan, circa 1998

1 lb Lamb boneless, cubed 1/2"

2 ea Onion large chopped

5 ea Carrots diced

1/3 c Raisins

3 tb Sunflower oil

1 ts Dill fresh chopped

2 c Rice

6 c Water

Cook onions & lamb in oil until browned.

Add carrots & raisins cover with rice, sprinkle with dill & cover with water.

Bring to a boil, reduce heat, stew for 40 mins. without stirring.

Add salt & pepper, cook for 5 more mins., stir & serve.

ORIGIN: Mira Galanasheva, Chimkent_Kazakhstan, circa 1998

________Plov__________

1 c Dried white beans

1 ts Salt

2 c Basmati rice

1/4 c Olive oil

1 3/4 lb Lamb boneless cubed 1"

1 c Onion chopped coarsely

1/2 ts Saffron threads crushed

2 tb Water warm

1 c Lamb stock or beef stock

1/4 c Cinnamon ground

1/4 ts Turmeric ground

1/4 ts Nutmeg grated fine

15 tb Butter melted

1/2 c Raisins

12 ea Dates pitted diced 1/4"

1/4 c Water

__________EGG CRUST_________

4 ea Eggs

1 c Basmati saffron rice

EGG CRUST:

Beat eggs in a large bowl & mix with rice.

Set aside until needed.

PLOV:

Soak beans overnight.

Rinse beans well & place in a large heavy pot.

Add 3 cups of water & bring to a boil.

Reduce heat, cover, & simmer for 1 hr. being sure to skim often.

Rinse 3 cups rice then place in a large bowl.

Barely cover with lukewarm water, add 1 ts salt, then let rice soak for 1 hr.

Drain beans & set aside.

Heat oil in a large skillet, add meat, onions, & garlic, brown meat & onions/garlic for approx. 10 mins.

Mix saffron with 2 tb water add to meat, season wioth salt & pepper to taste, add stock, cinnamon, turmeric, nutmeg, etc. bring to a boil, reduce heat to low, cover then simmer for 1 1/2 hrs.

Heat 3 tb butter in a small skillet over medium_low heat, add raisins & dates then cook until softened.

Remove from heat set aside.

Bring 3 qts. of water to a boil in a large pot add salt pour in the rinsed rice, allow to boil while stirring for 8 mins.

Remove from heat & drain.

Rice will still be hard & only partially cooked.

Rinse with cold water.

Mix 4 tb melted butter & 1/4 cup of warm water, pour into a large heatproof, flat_bottomed, casserole with a tight_fitting lid.

Place crust into casserole being sure that it covers the bottom completely.

Spread 1 cup rice over crust, then a layer of meat, a layer of beans, then a layer of dates & raisins repeat until all ingredients have been used.

Top with remianing rice then drizzle 5 tb butter over this layer of rice.

Pour remaining stock over this layer of rice as well.

Poke 6_7 holes into top layer of rice with handle of a wooden spoon.

Wrap casserole lid with a linen or cotton cloth.

BE SURE NOT to use a terry cloth towel as it will absorb steam.

Place lid tightly on casserole & cook over a med_high heat for 5 mins. reduce heat to low & steam casserole for 40 mins.

Stir remaining butter in a small bowl with remaining saffron.

Remove plov from heat, let stand for 5 mins. remove 1 cup of rice form top layer of plov & toss with saffron_butter mixture then replace on top of the polov.

Serve at once.

*NOTE:

In other parts of Central Asia this dish is made with red beans. It may made with beef, horse, camel, chicken & venison for meat instead of lamb. It is excellent anyway it comes.

ORIGIN: Mira Palasuravaev, Golden Yurt Inn,Tashkent_Uzbekhistan, circa 1994

1/4 c Vegetable oil

1 lb Boneless lamb cubed 1"

3 ea Carrots peeled & cut to 1/4"x2"

2 ea Onions peeled & cut 1/4"x2"

2 ts Salt

1/2 ts Black pepper

6 c Cold water

Heat oil in a cast iron skillet over high_heat until a light haze forms above it.

Drop in lamb cubes an fry them for 5_8 mins. turning them constantly with a large spoon until they are evenly browned.

With a slotted spoon transfer lamb cubes to a heavy 4_qt casserole.

Add carrots & 3 cups of onions to pan.

Stir frequently while cook vegetables over med_heat until soft.

Next stir in rice then reduce heat to low & stirring all the while, cook about 2_3 mins. until thoroughly coated with oil.

Transfer pan contents to casserole then sprinkle with salt & pepper.

Toss lightly to combine all ingredients then pour in 6 cups of water & bring to a boil over high_heat.

Reduce heat to low then cover casserole & simmer 20_25 mins. until the rice is tender & has absorbed majority of cooking liquid.

Taste & adjust seasonings.

Transfer pilaf to a serving bowl & scatter the remaining raw onions over top.

Serve at once.

ORIGIN: Dr. Marina Gulstaeva, Samarkand_Uzbekhistan, circa 2003

3/4 c Oil

5 ea Onions small & diced

1 lb Lamb leg meat cubed 1/2"

4 ea Carrots jullienned

Water as required

12 ea Garlic heads

5 c Rice soaked in 5 changes of cold water & drained

1 ts Salt

1 ts Ground cumin

1 ts Ground red pepper

1/3 c Raisins

1/3 c Apricots dried & chopped

1/3 c Cherries dried & pitted

Put oil in large pot, add onions & saute over med. heat until light brown.

Add meat & stir until browned, add carrots & 5 cups water, cook over med_high heat until meat is tender, about 7 mins.
Mix whole heads of garlic into stew & sprinkle rinsed rice over, add 8 cups water, being careful not to disturb layering of rice & stew, & boil uncovered until rice absorbs water, about 40_45 mins.

When rice is done, heap rice in pot, cover, reduce heat to minimum, cover pot & steam 25_30 mins.

Serve 1 head garlic with each portion of pilaf.

*NOTE:

This is recently invented Central Asian pilaf, dating from just after World War II. First it became popular among teahouse pilaf cooks in Eastern Uzbekistan, & now it is cooked all over that country. A majority of the people squish out the mild cooked garlic from the whole cloves & use it as a sauce for the plov.

ORIGIN: Karim Mukhmadov, author, Tashkent_Uzbekhistan, circa 1997

2 1/4 lb Rabbit

1 c Rice

1 ea Carrot

1 ea Onion

Salt & pepper to taste

2 c Water

2 tb Oil

Slice meat & soak in vinegar marinade for 2 hrs.

Take out & pat dry with paper towels, then fry until golden.

Cook well washed rice in boiling water, add fried meat, fat, salt & then stew covered in the oven.

Fry grated carrot, diced onion in fat & add in pilaf.

Stew until done then serve hot.

ORIGIN: Olga Timohina, Moscow_Russia, circa 2001

1 1/2 c Bulgur wheat (kasha)

1 ea Onion chopped

1 ea Clove garlic minced

2 tb Olive oil

2 c Chicken broth

1/4 c Almonds slivered

1 1/2 c Chick peas cooked

2 tb Lemon juice

1/2 ts Cinnamon

1/4 ts Cardamom

1/2 ts Allspice

1/4 ts Ground ginger

1/4 ts Pepper

1/2 c Raisins

Sour cream

Sauté onion & garlic in olive oil until soft.

Add kasha & stir well.

Add all remaining ingredients except yogurt.

Bring to a boil, reduce heat to simmer, cover, & cook until liquid is absorbed.

Top each serving with a generous dollop or 2 of sour cream.

ORIGIN: Marat Efanazhev, Dvin Hotel, Yerevan_Armenia, circa 1999

2 qt Mussels

1/2 c White wine

1 ea Clove garlic crushed

1 oz Butter

1 ea Onion thin sliced

11 oz Rice

Salt & pepper to taste

2 tb Parsley chopped

It is necessary to wash mussels carefully in cold water to rid them of sand & mud.

Left for 1 hr. in 1_2 gallons of cold water with a handful of salt, they disgorge & release some sand.

Clean the mussels by rubbing them against each other in water.

Change water 2_3 times.

A mussel may be full of mud & so vacuum_tight that even washing won't open it.

To check for mud, push with your fingers in opposite directions to make both shells slide open.

If a mussel is full of mud, discard it.

Place mussels in a large pan, add white wine & garlic, cover & cook over high_heat for 5_7 mins. until opened.

Remove mussels from hells, discard beards & reserve mussels.

Strain the cooking liquid through muslin & add enough water to make it up to 700 ml.

Pre_Set oven at 35O deg_F.

Melt butter in a heavy_based pan & cook onion slowly until soft but not brown.

Add rice & cook, stirring, until grains are transparent & butter is absorbed.

Add mussel liquid with pepper.

Cover pan, bring to a boil then cook in oven for 15 mins.

Stir in mussels, cover & continue cooking for 5 mins.

Allow rice to stand for 5_10 mins. before serving.

ORIGIN: Olga Timohina, Moscow_Russia, circa 2003

http://www.RusCuisine.com

1/2 c Blanched almonds

2 tb Butter

1 c White long_grain rice*

2 c Chicken stock

1/2 ts White sesame seeds

1/4 ts ground ginger

1/4 ts Salt

Ground black pepper

*NOTE:

Best when made with Basmati rice.

Preheat oven to 350 deg_F.

Spread almonds on a cookie sheet in a single layer & toast in the oven for about 5 mins. watch for any sign of burning being sure to regulate heat accordingly.

Set aside.

Melt butter in a heavy 2_quart casserole set over med_heat.

Add rice & stir with a wooden spoon until the rice turns white & opaque.

Stir in sesame seeds, then pour in chicken stock, ginger, salt & a few grindings of black pepper.

Stir constantly, then bring to a boil, cover casserole tightly & bake in center of oven for 20_25 mins. until the liquid has all been absorbed & rice is tender.

Sprinkle the reserved almonds over the rice then serve immediately.

ORIGIN: Dr. Zora Mizdalin, Yerevan_Armenia, circa 2003

2 qt Mussels

1/2 c White wine

1 ea Clove garlic crushed

1 oz Butter

1 ea Onion thin sliced

11 oz Rice

Salt & pepper to taste

2 tb Parsley chopped

It is necessary to wash mussels carefully & completely to rid them of sand & mud.

Left for 1 hr. in 1_2 gallons of cold water with a handful of salt, they disgorge & release some sand.

Clean the mussels by rubbing them against each other in water.

Change water 2_3 times.

A mussel may be full of mud & so vacuum_tight that even washing won't open it.

To check for mud, push with your fingers in opposite directions to make both shells slide open.

If a mussel is full of mud, discard it.

Place mussels in a large pan, add white wine & garlic, cover & cook over high_heat for 5_7 mins. until opened.

Remove mussels from hells, discard beards & reserve mussels.

Strain the cooking liquid through muslin & add enough water to make it up to 1 1/2 pts.

Pre_Set oven at 35O deg_F.

Melt butter in a heavy_based pan & cook onion slowly until soft but not brown.

Add rice & cook, stirring, until grains are transparent & butter is absorbed.

Add mussel liquid with pepper.

Cover pan, bring to a boil then cook in oven for 15 mins.

Stir in mussels, cover & continue cooking for 5 mins.

Allow rice to stand for 5_10 mins. before serving.

ORIGIN: Olga Timohina, Moscow_Russia, circa 2003

http://www.RusCuisine.com