Dish · caucasian
Plov
Plov is rice cooked in fat and broth with lamb, carrot, and onion, the ingredients layered rather than stirred so the rice steams through without turning mushy.
Where it comes from
It spread across Central Asia and the Caucasus as a way to feed a group from one pot, cooked outdoors in a wide, heavy pan over an open flame at gatherings and weddings.
What cooks argue about
Cooks argue over stirring: the classic method layers meat, then carrot and onion, then rice, and never stirs them together, while some home versions mix everything, which changes the texture of the rice.
Versions
Nobody has published a plov here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
basmati rice
carrot
onion
cumin seeds