Christmas Plov

When we were discussing what to make for Christmas Eve dinner, I decided that it would be fun to do something different.  My mom suggested chicken dumpling, but we've done that before and I just didn't really enjoy it.  I suggested that we do pelmeini ( a Russian meat ravioli type dish).  At first, I thought that's what we were going to do, but then Mama and Daddy decided we'd do plov.  Since they would be the ones making it, I relented!  ;-) 

Plov is a traditional Russian dish of rice, carrots, and meat.  In Bishkek, they used mutton but we used a mix of beef and lamb.  You have to have patience and a thick walled pot to make this...a perfect use for my LeCreuset pot! 

The recipe we have called for 1.5 cups of oil (as "plov requires much oil"); however, my dad reduced it to 1 cup.  We all decided that it was still oily and probably could be reduced even more.  One of the MUSTS for plov, it putting a head of garlic in the pot when you make it.  This cooks the garlic and makes it soft and "sweet."  Oh, it's so good...just hope that your other friends like garlic, too!  It was a great meal! 

Plov

4 cups rice
1 mid size onion (slice)
½ kg carrots (cut into tiny sticks/shreds)
1 cup oil (you might could try a little less)
~1 kg meat (lamb and/or beef)
1 head garlic (whole)
Salt
pepper

Put oil into the pot with thick walls. When oil is hot enough put onions and fry till they have a golden color. Put meat and and fry until the juice is clear. Add carrots and fry. Put rice in and add 5 cups of water. Bury a head of garlic in rice and season with salt and pepper. Do NOT stir the rice and meat together, wait for the end to do that.  Wait until it boils all around, turn to simmer, cover, cook for 15 minutes. If the rice does not seem done, add a bit more water and cook for longer.

Mix when ready to eat then pour onto a large platter.  Enjoy!