I love to come home from work to a clean house and dinner made. Well that happens more often than you would think. Matt is an incredible husband and takes real good care of me. It does make a little nervous when I come home to Russian dishes though.
Matt served his LDS mission in Russia and he love to make his own version of his favorite foods from there! Here is the recipe for his Plov, which I really liked! It made enough for a small village or probably 8 people, since there is only two of us we had lots of leftovers.
4 cups of Basmati rice
6 large carrots – julienned
4 large onions – diced
2 lbs. Jones Creek Beef chuck roast
1 cup canola oil
3 tablespoons salt
1 teaspoon black pepper
1 tablespoon ground coriander
2 teaspoons ground cumin
3/4 tablespoon Turmeric
1/4 cup of craisins
2 Large heads of garlic – peel the first layer and cut the top of the garlic keeping the garlic whole
1 teaspoon chili powder
7-8 cups boiling water
4 green onions (for topping)
1. Rinse rice with cold water at least 7 times, pouring out all of the water completely after each rinse; after you are done rinsing, cover rice with warm water and let it soak while prep the meat and vegetables.
2. Heat oil in a large pot on medium high, add meat and cook until light brown color for about 20 to 25 minutes. Season with some salt and black pepper.
3. Add onions and cook along with the meat until onions are soft and golden brown for about 10 to 13 minutes.
4. Add about 2 cups of boiling hot water; add cumin, turmeric, ground coriander and rest of the salt. Mix and taste, it will be a little over-salted. Cover with lid and simmer over medium/low heat for about 30-40 minutes or until meat is tender.
5. Spread carrots evenly on top of the meat and don’t mix. Cover the lid and cook for additional 5 minutes.
6. Spread out evenly all the rice over the meat, onions and carrots mixture, don’t stir. Slowly add the hot boiling water make sure the water is about 1/2 inch above the rice.
7. Add chili powder and craisins. Bring to boil on high heat. When water disappears from the top, lower heat to low.
8. Stick the garlic head (top side down) into the middle of the steaming rice so it gets covered in rice going all the way to the bottom. Form rice into a mountain, and close the lid. Cook on low for about 15 to 20 minutes.
9. Turn off the heat and let it sit for another 20 to 30 minutes.
10. Carefully mix the plot taking from the very bottom. Serve with thinly sliced green onions on top..
Enjoy! This was very good!!