Cocina Rusa (VI). Plov – Russian Cuisine (VI). Plov


El plov es un plato de origen uzbeko (de hecho es el plato nacional), una sencilla receta consistente principalmente en arroz, zanahoria y carne. Existen numerosos tipos de plov (o pilaf) en toda Asia, pero el uzbeko es probablemente el más famoso de Rusia y de los países de la ex Unión Soviética.

El plov uzbeko se diferencia del resto, entre otras cosas, en que el arroz se cuece en un caldo de carne y verduras en lugar de hacerse al vapor. La receta es bastante simple: se cuece el arroz en un caldo previamente preparado con verduras (habitualmente cebolla, ajo y zanahoria), se le añade una carne (típicamente cordero ligeramente frito) y se especia ligeramente con cilantro, comino, pimienta y otras especias. El plato se deja cocer hasta que el arroz esté entero y suelto.

IMG_2986Plov is a dish of Uzbek origin (it is effectively the national dish), a simple recipe comprising mainly rice, carrots and meat. There are many types of plov (or pilaf) in all Asia, but Uzbek is probably the most famous in Russia and all countries of the former Soviet Union.

The Uzbek plov is different from other pilaf, among other reasons, because it simmers the rice in a meat and vegetable broth, instead steam of cooking it. The recipe is pretty straightforward: simmer the rice in an already prepare vegetable broth (usually onions, garlic and carrots), add the meat (typically lamb, lightly fried) and spice with a pinch of coriander, cumin, pepper and other spices. The dish is cooked until the rice remains loose and firm.

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