12 October 2005

Kyrgyz Plov

We went on a picnic to the mountains with some of the professors from one of my husband’s universities on Sunday. We made plov while we were there, and since I’ve already posted a highly modified version of plov, I thought I’d show you how to make real plov (at least the Kyrgyz version) complete with pictures.

The first picture should have been of cleaning and soaking the rice. I’d always read in cookbooks that you should clean your rice, and I never bothered. But when I got here, I discovered that if your rice needs to be cleaned and you don’t do it, you’ll know. I also like to rinse my rice, but they didn’t. Then the rice soaked for about 2 hours. I believe there was 1-2 kilos of rice.

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