Plov Rice And Raisin Casserole Dish Recipes

RICE WITH ALMONDS AND RAISINS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

UZBEK PLOV (LAMB AND RICE PILAF)

Steps:

• Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
• Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

PLOV - RICE AND RAISIN CASSEROLE DISH

Steps:

• In a large cooking pot, add water, rice, salt and lemon juice and bring to boil.
• Cover, reduce heat and simmer for about 15 minutes or until rice is tender but still firm; DO NOT OVERCOOK.
• Drain rice in a colander and then rinse off slightly with hot water; drain well.
• In a bowl, add raisins and pour some boiling water over to cover and let stand for about 1 minute; drain well.
• Preheat oven to 325°F.
• In a buttered 9 x 9 inch casserole dish, place a layer (about 1/2 inch thick), then a sprinkling of raisins, a sprinkling of melted butter, and a sprinkling of sugar and salt.
• Repeat layering, a total of 3 layers.
• Pour whipping cream over the top.
• Cover casserole dish with aluminum foil and bake in preheated 325 F oven for 25 to 30 minutes. Stir once during half time of baking.
• Serve warm or cold with milk or additional whipping cream.

OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE

Steps:

• Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
• Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
• Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb.
• Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
• Fry the onions until golden brown.
• Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
• Add lamb and fry until cubes are lightly browned.
• Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
• This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
• Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
• Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole".
• Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute.
• Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS

Steps:

• In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
• Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
• Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
• Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
• Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)