Plov

Name: Plov
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 2 cups long-grain white rice, rinsed; 1 lb boneless pork shoulder, cut into 1-inch cubes; 1/4 cup vegetable oil; 2 medium yellow onion, sliced; 2 medium carrots, cut into thick sticks; 1 garlic head, unpeeled, top sliced off; 3 1/2 cups boiling water; 2 tsp salt; 1 tsp ground cumin; 1/2 tsp ground black pepper; 2 bay leaves

Plov is a pilaf of long-grain rice cooked in one pot with pork, onion, carrot, garlic, and cumin, as it is made in Ukrainian home kitchens. The rice steams on top of the browned meat and vegetables.

80 minMediumServes 4680 cal/serving

UkrainianDinnerStovetopStandardGluten-FreeDairy-FreeEgg-FreeNut-Free

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Ingredients

2 cups long-grain white rice, rinsed
1 lb boneless pork shoulder, cut into 1-inch cubes
1/4 cup vegetable oil
2 medium yellow onion, sliced
2 medium carrots, cut into thick sticks
1 garlic head, unpeeled, top sliced off
3 1/2 cups boiling water
2 tsp salt
1 tsp ground cumin
1/2 tsp ground black pepper
2 bay leaves

Instructions

1

Heat 1/4 cup vegetable oil in a heavy Dutch oven over medium-high heat. Brown 1 lb cut into 1-inch cubes boneless pork shoulder in batches, about 8 minutes.
2

Add 2 medium sliced yellow onion and 2 medium cut into thick sticks carrots and cook 10 minutes until softened.
3

Pour in 1 cup of the boiling water, cover, and simmer 30 minutes until the pork is fork-tender and reads 145°F internal temperature.
4

Stir in 1 tsp ground cumin, 1/2 tsp ground black pepper, and 2 bay leaves. Spread 2 cups rinsed long-grain white rice evenly over the top without stirring.
5

Pour the remaining boiling water over the rice so it covers by about 1 inch. Add 2 tsp salt and push 1 unpeeled, top sliced off garlic head into the center.
6

Bring to a boil, then cover and cook on low for 20 minutes, until the water is absorbed and the rice is tender.
7

Rest covered 10 minutes off the heat. Remove the garlic and bay leaves, fluff the rice, and serve.

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Questions

How much time should I plan for Plov?

As written, 80 minutes: 20 of prep and 60 of cooking. The longest single stretch is step 3 (30 minutes): "Pour in 1 cup of the boiling water, cover, and simmer 30 minutes until the pork is fork-tender and reads 145°F internal temperature."

What internal temperature should Plov reach?

For Plov, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Why rest the meat in Plov?

Step 7 reads: "Rest covered 10 minutes off the heat." Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

How do I store and reheat Plov?

Refrigerate what is left of Plov within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Can I halve or double Plov?

Yes. As written it serves 4. Halved, the rice drops from 2 cups to 1 cup; doubled, it is 4 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Pyrizhky side
Vinehret salad
Uzvar drink
Verhuny dessert

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