I come from a family of enthusiastic and capable cooks, and plov was my father’s signature dish. As the child of Soviet refugees, I grew up eating many beloved dishes from Ukraine. Plov was a special-occasion meal; my father would painstakingly prepare lamb or beef, allowing it to simmer until tender before combining it with rice in a single pot. Piled onto a platter, he garnished the dish with a shower of freshly chopped cilantro — his own signature aromatic touch.
Plov is an Uzbek rice pilaf that originated in the Bukharian Jewish community. When Mizrahi Jews migrated to Central Asia during the Persian Empire, they formed a culture with their own culinary customs as well as a distinctive Persian dialect, “Bukhori.” Plov is a play on the rice pilafs of Persia, and the Bukharian dish was eventually popularized in the Russian Empire by Alexander the Great.
Plov remains a popular dish across the former Soviet Union, where there are many forms and iterations depending on the region and cook. Traditionally it’s made with lamb, carrots and onions but you’ll frequently find versions with beef or chicken, often studded with dried fruit. Like my father, I love to make plov with tender cubes of beef or lamb for special occasions. During the High Holidays, I add turmeric for a sunny hue, pops of apricot and currant for added celebratory sweetness, and an enlivening handful of chopped herbs. I finish the plov off with ample jewel-like pomegranate seeds for their tartness and joyful crimson color.
While plov involves a few steps to prepare and some time in the oven, the dish satisfyingly comes together in a single pot to form a complete meal. What emerges is aromatic golden rice with tender pieces of subtly spiced meat, along with sweet and tart bites of veggies and fruit. The play of colors and textures is a regal addition to any table, or in this case, a welcome start to a royal new year ahead.
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Notes:
- Plov can be made ahead of time and frozen (without garnishes). Allow the plov to fully cool, then place in freezer bags or in an airtight container. When you’re ready to serve, transfer to a foil-covered baking dish and reheat at 350°F for 40-45 minutes, or until fully warmed through. The meat will be slightly drier when reheated, but still tender. You can also reheat this in a microwave if desired.
- If you prefer lamb, you can swap it for the beef sirloin in this recipe.
it remember mine chilhood, i was born in KIRGUISTÁN. But my mother prepares in Argentina during important events !!!!