Add the baking powder to the plov and stir it in.Ĩ. It makes it easier to shape the plov for the serving dish.ħ. Roll the plov mixture in a large plastic bag. Simmer for another 5 minutes or so, then put the lid on to let it steam and settle. Add the rice, fenugreek, parsley, green onions, and potatoes. Bring the liquid to a boil, and then simmer the liquid for about 5 minutes. Once the onions and spices are sauteed and softened, add in the stock and dill. If you have a good heat diffuser (in the oven), then you will not have to worry about the spices getting too hot.ģ. You want to keep the spices just above a medium-heat. When the onions are browned, put in the spices. You might want to put a cutting board on top of the onions to help keep them a little warmer.Ģ. If they look like they are getting burnt, turn the heat down faster. If the oil is still very hot when you put in the onions, you might want to turn the heat down to a medium-low. The recipe is not written in Farsi, but from a Persian cookbook, with simple instructions.ġ. black on the outside), but this is my version of Persian plov. This plov comes in a little plastic bag with a recipe from the cookbook. PERSIAN PLOV, from left to right, cumin, flat-leaf parsley, green onions, olive oil, plus lots of herbs, 2 cookbooks, your photographer, the plov pot, the pots, more wood, a plastic bag, the serving dish.
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