Robin Daumit

PLOV

Robin Daumit
PLOV

Politics and Food. Where is there room for both here on my little food blog?

Food is the greatest voice of tradition. What once was, can often be preserved and related to later generations through the stories and preparation of traditional foods. But, while food brings to mind the celebrated connection to traditions of years gone by, close behind it is often the political climate of the regions where those family dishes came from.

As America is about to enter into an unknown span of four years, I couldn’t help but to think of this dish, PLOV. An Eastern European dish that came out of the traditional kitchens of a country once taken under the control of Russia, and then finally independent of it. It reminds me that “hope”, is what threads generations together through the passing on of culinary traditions, while politics has never had the power to break those threads.

And so, though a simple meal, Plov is as rich in culinary traditions as it is in color.

Ingredients:

-        Carrots – 1 pound chopped in sticks

-        Onions – 1 large chopped

-        Beef or Lamb – 2 pounds cubed

-        Apricots – 1 cup chopped into strips

-        Vodka – 1 shot

-        Rice – 2 cups, cooked

-        Salt and pepper – to taste

-        Chili pepper flakes - pinch

With a little oil in a hot pan, caramelize the onions. Add the carrots and apricots and caramelize those with the onions.

Once a nice brown caramelization has taken place, add the vodka and stir quickly.  

Season the meat with salt, pepper, and pepper flakes. Spread the vegetables to the sides of the pan and add the meat in the center. Toss and allow to cook about 10 minutes, covered. 

Add cooked rice, toss and cover. Cook 5 minutes.