Side Dishesnatashaskitchen5.0
Buckwheat and Beef Pilaf (Plov)
This buckwheat and beef pilaf is a play on traditional rice plov.
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 10 min🔥 Cook: 1h 50m👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●skillet
📝 Preparation Steps
1
Set a large heavy-bottomed stock pot or dutch oven over medium/high heat and add 1/3 cup olive oil and 4 Tbsp butter. Add onion and sauté, stirring occasionally until softened (about ⏱️ 5 min).
cup olive oil1/3large onion (diced)1
2
Add cubed beef and sauté ⏱️ 5 min, turning once (beef will not be fully cooked). Add julienned carrots and stir another minute.
large carrots (julienned)3
3
Add 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt and 1/4 tsp pepper or to taste. Bring to a boil then reduce heat to a low simmer, cover and cook ⏱️ 1 hour.
4
Meanwhile (about ⏱️ 10 min before your timer is up), heat a large non-stick skillet over medium/high heat and melt in 4 Tbsp butter. Add 2 1/2 cups buckwheat and toast until golden, stirring often (⏱️ 3-5 min). Pour buckwheat into the pot in an even layer and gently pour enough hot water to cover buckwheat 1/2" above the level of the buckwheat (I added 1 cup hot water).
5
Cut garlic head in half parallel to the base to expose cloves and place over the top of buckwheat, cut-sides-down, pushing into the buckwheat slightly. Cook uncovered over med heat until most of the surface liquid boils out (⏱️ 10 min).
6
Poke 8-10 holes through the buckwheat to allow steam to escape to the surface, then cover with lid, reduce heat to the lowest setting and let pot sit another ⏱️ 30 minutes. Remove garlic and stir everything gently to combine. P.S. you can squeeze garlic cloves out of their skins and serve them in the pilaf if you wish.
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