Plov (Russian Rice Pilaf Recipe)

A plov recipe (ллов) is a rice dish popular in Eastern Europe similar to pilaf. Pilaf is not only a European dish but big in the Middle Eastern region too. Depending on what region you are from, pilaf can look different and have various add-ins.

Russian or Ukrainian Plov is a one-pot rice and meat dish made from rice, meat, carrots, and spices. The spices are what make this dish outstanding!

What Goes in Plov? Russian Plov is typically from rice, beef, carrots, onions, and spices. Uzbek plov on the other hand has an addition of raisins and sometimes chickpeas.

The ingredients for Plov are super basic! To make this recipe you will need rice, water, meat, a few staple veggies, and spices.

• Meat- traditional plov is made with beef or lamb. I typically have pork on hand which works too. If using poultry meat like chicken the cooking time be much shorter and the water will have to be adjusted.
• Rice- brown rice, jasmine, or basmati rice are all great choices to make a plov recipe!
• Carrots- cut carrots into strips for traditional plov.
• Onions- I usually dice my onions.
• Garlic- you can insert a whole head of garlic like seen in traditional Plov recipes, however, I like to peel my cloves when making it over the stovetop for our family. Using a whole head of garlic makes for a pretty presentation and can be squeezed out easily to eat.
• Water- beef broth or other stocks can be used instead of water.

To make simple Plov over the stovetop you’ll want to prep all of your ingredients while the meat simmers. It is important to simmer the meat after it has browned to make it fall-apart tender. If using chicken you do need to cook nearly as long.

1. To begin, fry the meat. Then pour over with a broth or water and simmer until the meat is fork-tender (1 hour.)
2. In a large pot saute the onion and carrots in oil. Add the garlic cloves, rice, and spices. fry until fragrant.
3. Strain the meat from the simmering water into a large measuring cup. Add the meat to the rice and pour additional water into the measuring cup to make 4 cups of liquid in total. Pour into the rice and stir.
4. Cover Plov with a lid and reduce the heat to low. Simmer for 30 minutes then turn off and steam for an additional 15 minutes.
5. Serve with dill pickles, hearty wheat bread, or ketchup!

The best rice to use for plov is jasmine or basmati rice. However, brown rice or Uncle Ben’s rice can be used too; your results will vary according to the kind of rice used. Uncle Ben’s long grain rice has a “fall-apart” texture which doesn’t stick together, and some people like that. Jasmine rice will give you the stickier consistency I prefer in plov. My current ultimate favorite is Weldon Jasmine rice!

Plov is traditionally made with lamb, but beef, pork, or chicken can all be used. Cuts of meat that have a good amount of fat in them give good flavors, such as chuck roast, ribs, and shanks. Pork tenderloin also works well, as well as boneless chicken breast or thighs. The chicken will take the least amount of time to cook; the rest should all be simmered for the time recommended in the recipe.

From start to finish, the whole process takes about two hours of cooking time. If you are using lamb, beef, or pork it is important to simmer the meat an hour before adding it to the veggies and spices to ensure that the meat is tender. Chicken takes less time. You can add chicken and veggies to the pot at the same time and save yourself an hour of cooking time!

It’s best to cook Plov in a cast-iron Dutch oven pot or similar pot with a heavy bottom so that the rice will not burn or stick. A 7-quart pot can cook up to 4 cups of uncooked rice and a 5-quart pot can easily cook 2 cups of uncooked rice.

Making plov outdoors in a huge cast iron pot (Kazan) is the most frugal way to feed a party! However, doubling a recipe in a standard heavy cast iron Dutch oven will work too. When feeding a smaller crowd of guests, I like to double the recipe and once it’s finished, I’ll bundle up the pot in a heavy blanket and head off to church. We come home to a warm pot of plov with its heat retained by the blanket – and all ready to serve!

Absolutely! Rice, meat, and veggie dishes are generally low fat (depending on the cut of meat used) and full of protein to give you strength and keep you going! Use healthy oils or animal fat when sauteing.

Yes!

My creamy Classic Olivye Salad is a great side! Other delicious options on the blog include Mushroom Carrot Salad, Cabbage Salad with Cucumbers, and Cucumber and Tomato Salad. Moist Wheat Bread and vinegary pickles also pair well with plov.

Leftover Plov stores well in the refrigerator or freezer.

Storing: Keep refrigerated for up to 4 days. To reheat; heat in a 350°F oven until hot and heated thoroughly. Plov can also be microwaved.

Yes! Like fried rice, plov freezes well. Cool and freeze prepared plov in freezer bags. Keep frozen for up to 6 months. Russian Plov is a very freezer-friendly meal! Make a big portion and put some in the freezer for a busy day when you don’t have time to cook.

To Reheat Frozen Plov in the Oven: bake in a pre-heated 350°F oven for around 1 1/2 hours.

For Heating Instructions In The Skillet: Cook frozen plov in a skillet; covered until hot.