This recipe is the perfect combination of sweet and savory.
I grew up eating this in Russia, but it’s not really a Russian dish. It came to Russia from the former Soviet republics in Central Asia, but it’s now a common dish in many Russian households. I normally don’t like mixing sweet fruits into savory dishes, but this recipe is an exception because the combination of flavors is amazing. The traditional way to make plov is complicated so I came up with this simplified version that recreates that flavor of the traditional dish without all the work. This recipe is also a way for you to try ghee, which is becoming trendy here in America due to its health benefits, but which has been used in Russia for a while. It takes this dish to the next level.
Ingredients
- 1 cup long grain rice, washed in cold water
- 1 skinless, boneless chicken thigh, chopped small
- 1 cup Spanish onion, chopped
- 1/4 cup dry apricots, chopped
- 1/4 cup prunes, chopped
- 1/4 cup golden raisins
- 1 1/2 tsp ground cumin
- 4 tbsp ghee
- 1 tsp salt
- 2 1/2 cups water
Method
In a high-sided, non-stick pan, melt 2 tbsp of ghee. Add onion and chicken. Cook on medium-low flame, mixing occasionally, until chicken is cooked through.
Once chicken is cooked through, add one more tbsp of ghee, cumin, and salt. Mix well.
After about 1 minute, add rice, dried fruit, the last tbsp of ghee, and water.
Mix, cover, and bring to a simmer. Lower heat and cook for 20-25 minutes until rice is cooked through. Serve hot.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.