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Showing 1-5 of 5
on July 31, 2011
This was my first time ever making this, but the recipe was pretty easy to follow. I did use the fat from the lamb instead of cooking oil, and it did make the dish very rich & heavy. It took me a while to make it, but only because I was being very careful to follow the directions exactly. It did make a huge batch, and I'll make sure to cut it down the next time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 18, 2011
I had done some thorough research on various Plov recipes and all seemed very similar in the basic preparation- many of them were for large portions however. This portion fed us with enough leftovers for tomorrow's dinner too! It was my first time doing plov, but I enjoyed making it, and it turned out well. The only thing I did differently was soaking the rice in water with 1tbsp salt after washing it to give some base flavor before adding it to the meat and vegetables.
As I was in a bit of a hurry, I wasn't able to do the zirvak as browned as I wanted to, but I definitely know what to do for the next time I make this. I also used beef in my preparation, as lamb was not available. Very substantial and very delicious!
By Chef #719525
on April 24, 2010
I spent some time in Tajikistan and this is pretty close to Tajik Osh. There were a few things I modified (or will modify next time). - I used beef instead of lamb (Lamb is hard to come by where I'm at). Wish I had access to some dumba (lamb butt fat), that would help flavor the dish. - I wasn't used to all the spice! Tajik Osh is more mild so I think I'd drop the pepper flakes and do 1/2t of pepper next time. - my rice got pretty sticky and I'm assuming I either let it rest too long (something the Tajik's say is a must) or there wasn't enough oil. The common saying is "it's not good osh unless oil is dripping from your elbow" (that's assuming you're eating with hands and not a fork). - I had to add a LOT of extra salt. I'm guessing I was close to 1 Tablespoon and not the teaspoon suggested. I remember Tajik osh would be full of flavor but you'd be drinking water (or RC Cola) all evening. :) Otherwise I loved the flavor! The only thing I was missing was good ole' naan. I'm going to keep trying this recipe and hopefully perfect a copy of Tajik osh. Thanks for putting this into American units and giving us the opportunity to make the Central Asian staple.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 25, 2010
I love plov. I used to make it differently - rice were cooked separated, added tomato paste... Now i will use this recipe! It is easy to make, easy to follow steps. I made it toddler friendly - with ground lamb and grated carrots. It was great! Thank you for the recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 28, 2008
YAY!!! PLOV!!! THE BEST comfort food! My husband and I lived/worked in Kazakhstan and happily ate this dish weekly...we were dying for a recipe using american ingredients- this comes quite close to the plov my beloved second mama in Aktobe made for us :) It is now on our weekly rotation again, Thank you!!! Let's break out some shubat too! :) Jack and Dawnpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (417 g)
Servings Per Recipe: 3