|Kyrgyz chicken plov|
Pilaf, plov, pulao, pilahvi, pelau, paella...different names for a rice based dish common in many countries. The Kyrgyz version called plov has meat and carrots while dried fruits and nuts are added in some other Central Asian countries like Tajikistan. Carrots are not commonly used to make plov other than in Central Asia. The Pakistani pulau has meat and lot of spices, the Spanish paella includes seafood while the Italian pilota has meat incorporated into a rice risotto.
Plov is a surprisingly tasty dish made with just a few core ingredients. The Central Asian plov is probably almost always cooked with unlean (fatty!) chunks of meat and bones. Generally red meat is used but chicken plov is quite nice as well. Today I used (boneless!) sausage. Using sausage is uncommon, I used it because that’s what I had in the freezer.
Few points to note when making plov:
3. If you want to add spices, use pepper and cumin. Mixed herbs also works well.
4. Don’t be shy with the carrots. This is a carrot and meat dish after all, they both play a lead role.