Our divine recipe of the month.
Plov, with Diakon salad.
Plov is a traditional dish in Uzbekistan and some believe its recipe goes back to great 10th century physician Avicenna! Usually cooked by skilled men during festivities plov is a social affair served on one huge plate for everyone to partake in the shared meal.
The table would be decorated with fruits, nuts, dried raisins and dried apricots.
Variety of dressed salads, tomato, cucumber and radish would complete the meal served with astringent tasting green tea.
This amazing dish is our family's favorite and one we use for many celebrations.
Plov with Daikon Salad
2 tbsp Ghee
1/2 cup Leek
2 tbsp Cumin seeds
1 tsp Cardamom powder
1 tsp Fresh Ginger (grated) optional ingredient for Kapha and vata.
1 Large pinch of Saffron or 1tsp of Tumeric
7 cups of Carrots (peeled)
2 tsp Himalayan Salt
1 cup Chickpeas (soaked and cooked)
1/2 cup Raisins (washed)
2 cups Long grain Rice (washed)
5 cups of hot water
- Cut the carrots in half then slice into thin french fries.
- Using a large zepter or heavy bottom pan add ghee and melt, add the cumin seeds, and cardamom and warm on medium flame for 1 minute. Add chopped leek and carrots. Pour half a cup of water with 1 tsp of salt into the pan and let the carrots soften, stir gently mix spices with carrot. (which is essentially the only time you need to stir this dish).
- Now we will start to layer the plov by adding the raisons, chickpeas, a pinch of salt and the saffon. Add the washed rice as a top layer add salt and pour in water to fill up just to the top of the rice.
- Turn the flame up high and let the water boil. You want to do for about 7 minutes or untill about 75 per cent of the water has gone.
Place the lid on and close. Turn the flame down on lowest setting and let the rice steam.
After 15 mins steam, take a look and see that the rice is cooked, if it has cooked turn off the flame and put the lid back on for 10 min more.
- Mix the Plov with a spoon, mixing the carrot with the rice. For vata and pitta add one more spoon of ghee for extra aroma and flavor. Serve on a big plate.
20 cm Diakon root
2 tbsp Extra Virgin Olive oil
1 tsp Himalayan Salt
3 Tbsp Cilantro
- Peel and grate the Daikon, add salt, pour on oil.
- Serve at room temperature in pretty bowl, garnish with corriander/cilantro .