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Turkmen Fish Plov
A flavorful and aromatic rice dish featuring tender pieces of fish, often carp or zander, cooked with carrots, onions, and a blend of traditional spices. This variation of plov highlights the country's access to rivers and the Caspian Sea.
🧂 Ainekset
- 600 g Fish fillets (carp or zander recommended)(cut into 2-inch pieces)
- 500 g Long-grain rice (like Basmati or Devzira)(rinsed thoroughly)
- 150 ml Vegetable oil or cottonseed oil
- 2 large Onions(thinly sliced)
- 500 g Carrots(julienned)
- 1 head Garlic(whole, top sliced off)
- 750 ml Water or fish broth(approximately, adjust as needed)
- 1 tbsp Cumin seeds
- 1 tsp Coriander seeds(crushed)
- 2 tbsp Barberries (optional)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Heat the oil in a heavy-bottomed pot or kazan over medium-high heat. Fry the fish pieces until golden brown on all sides. Remove fish and set aside.
- 2
Add the sliced onions to the same pot and sauté until softened and lightly browned.
- 3
Add the julienned carrots and cook, stirring occasionally, until they begin to soften.
- 4
Stir in the cumin seeds and crushed coriander seeds. Cook for another minute until fragrant.
- 5
Return the fried fish pieces to the pot, arranging them over the vegetables. Add the whole head of garlic, cut-side up, in the center. If using, scatter barberries over the top.
💡 Ammattilaisvinkit: Ensure fish is not overcrowding the vegetables. - 6
Pour in the water or fish broth, ensuring it just covers the ingredients. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover tightly, and simmer.
- 7
Carefully spread the rinsed rice evenly over the fish and vegetables. Do not stir. Add more hot water or broth if needed to cover the rice by about 1 cm (about 1/2 inch).
💡 Ammattilaisvinkit: The rice should be in a single layer. - 8
Increase heat to medium-high and cook uncovered until most of the liquid has evaporated and small craters appear on the rice surface.
- 9
Reduce heat to the lowest setting. Cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to absorb steam) and steam for 20-25 minutes, or until the rice is fully cooked and tender.
💡 Ammattilaisvinkit: Avoid lifting the lid during steaming. - 10
Once cooked, let the plov rest off the heat, covered, for 10 minutes before gently fluffing and serving.
💡 Ammattilaisvinkit
- ✓Using a traditional kazan or a heavy-bottomed Dutch oven is recommended for even heat distribution.
- ✓Rinsing the rice is crucial to remove excess starch and prevent the plov from becoming mushy.
- ✓Adjust the amount of water based on the type of rice used; some absorb more liquid than others.
- ✓Fresh dill or parsley can be used as a garnish.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add sliced bell peppers along with the carrots for extra flavor and color.
- A pinch of saffron can be added to the water for a richer aroma and color.