Plov Recipe

Serves 4–6 | One-Pot Meal

• 2 cups medium grain rice
   
• 1 lb. (450g) beef stew meat or lamb, cubed (optional for vegetarian version)
   
• 1 large onion, chopped
   
• 2–3 large carrots, julienned or grated
   
• 1/4 cup oil
   
• 1½ tsp Crazy Apron Plov Spice Mix (or use: cumin, ground coriander seeds, paprika, black pepper)
   
• Salt to taste
   
• 3½ cups water
   

1. Rinse the rice thoroughly in cold water and soak it for 20–30 minutes. Drain well.
    
2. Heat the oil in a deep pan or wide pot over medium heat. Add the chopped onion and sauté until golden.
    
3. Add the meat (if using) and cook until browned on all sides.
    
4. Stir in the carrots and cook for 3–4 minutes until slightly softened.
    
5. Add the spice mix and salt, stir well to coat the meat and vegetables.
    
6. Spread the rice evenly over the meat and vegetables — do not stir.
    
7. Pour in the water gently over the rice. Bring to a boil, then reduce the heat to low.
    
8. Cover and cook on low for about 25–30 minutes, or until the rice is fully cooked and the water is absorbed.
    
9. Turn off the heat and let it rest, covered, for another 10 minutes.
    
10. Gently fluff the rice with a fork and serve warm.
     

 Tips from The Crazy Apron:

• Serve with a side of fresh cucumber and tomato salad or pickled veggies.
   
• For extra flavor, add a whole head of garlic (peeled slightly) to the center before cooking the rice.
   

Ingredients

• 1 lb. (450 g) carrots, grated into long thin strips
   
• 3 cloves garlic, minced
   
• 1 tsp coriander seeds, lightly crushed
   
• ½ tsp black pepper
   
• 1 tsp salt (adjust to taste)
   
• 2 tbsp sugar
   
• 3 tbsp vinegar (white or apple cider)
   
• ½ cup oil (sunflower or other neutral oil)
   
• ½ tsp red chili flakes (optional)
   

1. Place the grated carrots in a large bowl.
    
2. Add salt, sugar, black pepper, coriander seeds, and garlic. Mix gently.
    
3. Heat the oil in a small pan until very hot — almost smoking.
    
4. Pour the hot oil directly over the spices in the carrot mixture.
    
5. Add vinegar and toss until everything is well coated.
    
6. Taste and adjust add more salt, vinegar, or chili if needed.
    
7. Cover and refrigerate for at least 1 hour (best overnight).
    
8. Serve cold as a side dish.
    

• 1 whole chicken or 4–6 bone-in pieces
   
• 10 cups water
   
• 1 large onion, halved
   
• 2 carrots, sliced
   
• 2 celery stalks, sliced
   
• 1 tbsp coriander seeds
   
• 2 bay leaves
   
• 1½ tsp salt (adjust to taste)
   
• ½ tsp black pepper
   
• Fresh herbs for serving: dill, parsley
   

1. Place chicken and water in a pot. Bring to a boil, then lower to a simmer.
    
2. Skim any foam from the top.
    
3. Add onion, carrots, celery, salt, pepper, bay leaves, and coriander seeds.
    
4. Simmer on low for 1½–2 hours until chicken is tender and broth is flavorful.
    
5. Remove the chicken, shred the meat if desired, and return it to the pot.
    
6. Taste and adjust seasoning.
    
7. Serve hot with fresh dill or parsley.
    

• 4 cups all-purpose flour
   
• 1 tsp salt
   
• 1 tbsp sugar
   
• 1 tbsp dry yeast
   
• 1½ cups warm water
   
• 2 tbsp oil
   
• Black seeds (nigella) or sesame seeds for topping
   

1. In a bowl, combine warm water, sugar, and yeast. Let it sit 10 minutes until foamy.
    
2. Add flour and salt. Mix and knead for 8–10 minutes until smooth.
    
3. Cover the dough and let it rise 1 hour or until doubled.
    
4. Preheat oven to 450°F (230°C).
    
5. Divide dough into 2–3 round loaves.
    
6. Press the center of each loaf with your fingers to create a shallow well (traditional shape).
    
7. Brush with water. Sprinkle nigella or sesame seeds.
    
8. Bake 12–15 minutes until golden and slightly blistered.
    
9. Cool on a rack and serve warm.