This time round on KCC we’re turning our attention to plov — Central Asia’s favourite rice dish. There are no hard and fast rules for plov, with regional variations prizing different ingredients and each family having its own take on what should go into the dish. One thing is for sure — this spicy rice, carrot, onion, garlic and dried fruit concoction makes for a great centrepiece for any party and is perfect for sharing with family and friends.
KCC travelled up to Kazakhstan’s capital Nur-Sultan to visit a modern day plov-meister who has perfected a tasty, meat-free take on this classic Uzbek dish. Our plov-meister learnt his trade on the mean streets of Hojeli, Karakalpakstan and in the student dorms of Tashkent, Uzbekistan.
There are no strict cooking times for this recipe — it’s more of a feeling than an exercise in clock watching. Apart from the holy trinity of onion, carrot and rice, our plov-meister deploys whatever is to hand in the kitchen, adding dried fruits and spices along with a surfeit of garlic. For best results, your plov should be cooked in a kazan, a cast iron cauldron, but a deep, heavy-based saucepan or a casserole dish will suffice at a pinch. The pan should retain the heat to enable the plov to cook slowly and for the myriad flavours to meld.
Serve the plov alongside a spicy achik chuchuk tomato and onion salad, steaming bowls of green tea and Uzbek bread, non, click here for a recipe from Caroline Eden’s excellent Central Asian focussed cookbookRed Sands.
Ingredients (makes enough for 8-10 servings)
100 ml cooking oil (For the authentic Uzbek taste track down some cottonseed oil, but failing that sunflower, rapeseed or olive oil works just as well)
500 g onion
500 g carrot
500 g short grain rice
6 heads of garlic
150 g currants /raisins /sultanas – or a mix of all three
100 g dried apricots (with stones)
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 teaspoon coriander seeds
For the salad:
250 g tomatoes
250 g onion
One teaspoon dried basil
1 – 3 Chilli peppers, finely sliced (adjust as to how hot you like your food)
Heat the oil over a low heat in a heavy-based pan and then add the sliced onion. Fry the onion until it gets a golden-brownish colour so that later the rice will get its distinctive orangey colour. Cut the carrots into 5 cm long slices, a few millimetres wide and then add to the onions. Cook until the carrots are very tender so that they can easily be cut by a spatula or a wooden spoon while stirring.
Now add the spices, the whole dried apricots, currants, sultanas or raisins (or all three) and whole heads of garlic. Cook for a few minutes to allow these ingredients to absorb the oil and the carrot/onion juice.
Rinse the rice carefully until the water runs clear and then put the washed rice on top of the spicy, fruity vegetable base and then pour water over the top through a fish slice to allow an even distribution of the liquid.
Cover the rice with an extra 1 cm of water and then cook over a high heat and when the water disappears from the top of the rice, turn it down to a very low heat, close the lid and allow it to steam for about 20 minutes.
Serve with a spicy tomato and onion salad — achik chuchuk — a salad made from thinly sliced tomato and onion, a sprinkling of dried basil and diced chilli peppers, according to how hot you like it, and oven-fresh non bread.
This time round on KCC we’re returning to mücver, Turkey’s versatile courgette fritter, with our take on that brunch staple Hash Browns. This mücver variation adds potato and garlic scapes to the mix to give us a fritter we’ve dubbed Hash Greens.
These fritters are super-easy to prepare and cook and are great as part of a breakfast or brunch. They can also be served in a roll to make it closer to a veggie burger.
We came across garlic scapes, the edible stem that grows from the bulb, on a recent visit to the local greengrocer while looking for green beans. This flavoursome peduncle gives a milder garlicky kick to soups, pestos and stir fries. It’s not an overpowering flavour as it adds a subtler, roasted garlic undernote to these dishes.
Ingredients (Makes 6-8 fritters)
One medium courgette (zucchini) (approx 200 g)
One medium potato (approx 200 g)
One small onion (approx 100 g)
50 g garlic scapes
100 g chickpea flour
25 g mixed fresh herbs
One teaspoon cumin seeds
One teaspoon chilli flakes
One teaspoon turmeric
One teaspoon black pepper
50 ml olive oil
Grate the potato and courgette and mix together in a large bowl. Finely chop the garlic scapes and add to the bowl. Stir in the chickpea flour and add the herbs (use and fresh herbs you have e.g. parsley, coriander, mint) and spices and mix well so you have a smooth that’s neither too dry and crumbly nor too wet and sloppy.
Heat the oil in a frying pan. Form the mix into golf-ball sized patties and then put in the pan and flatten with a fish slice or spatula. Fry until golden-brown on both sides. Serve as part of a breakfast or brunch or in a bun as a burger with toppings of your choice.
With reports coming in from allotment owners in the UK of a bumper post-lockdown vegetable crop, we’re revisiting an old favourite — a quiche made with courgettes, peppery radish leaves and a healthy dash of horseradish.
In a topical touch, we’ve added a dash of horseradish (хрен in Russian), the latest plant to be touted as a defence against coronavirus in Central Asia, following hard on the heels of garlic.
Demand for horseradish, a root vegetable which is traditionally mixed with honey to fight colds and coughs, has soared in in Kazakhstan and Uzbekistan in recent weeks, along with the price. We bought a jar of horseradish sauce, flavoured with beetroot, as the fresh roots are in short supply.
Crackers have also been hard to find in Almaty in recent weeks, so we used up the leftover pastry from making the quiche to prepare our own. Simply roll the pastry out to a thickness of 1 mm and then use a glass or mug to cut out a round shape. Bake in a hot oven (200 c) on a baking tray for 8-10 minutes until they start to brown.
Ingredients (3-4 portions)
For the pastry:
250 g flour (we used a 50/50 mix of rye and wheat flour)
60 ml olive oil
120 ml cold water
One teaspoon cumin seeds
One teaspoon sesame seeds
Healthy sprinkling of black pepper
For the filling:
One medium courgette
Bunch of radish leaves
One teaspoon horseradish sauce (or freshly grated if you can find it)
One small onion
100 g halloumi
50 ml olive oil
Put the flour in a large bowl with the cumin and sesame seeds and a sprinkling of black pepper. Mix the flour and oil together with a fork and then slowly add the water and keep mixing until it starts to come together. Knead with your hands for 5-10 minutes until you have a stretchy ball of pastry. Leave in the fridge covered in clingfilm for an hour or so.
Heat the oven to 200 c. Roll the pastry on a lightly floured surface until it is about 2 mm thick. Grease a baking dish and then put the pastry in the dish to form a pie crust. Prick all over with a fork and bake in the oven for 10-15 minutes. You can use any leftover pastry to make crackers – put them on the top shelf of the oven at the same time as you’re baking the pie base.
Heat 25 ml of oil in a heavy based pan and chop the courgette into 5 mm slices. Cook the courgettes on both sides until browning. Put the courgettes to one side and add the rest of the oil to the pan. While the pie base is baking, cook the sliced onion and chopped radish leaves in the hot oil.
Add the horseradish sauce and the egg to the mixture when the radish leaves are wilting. Stir well and then pour this into the pie crust. Place the fried courgette slices on top and put strips of halloumi around the courgettes. Bake for another 20-30 minutes at 180 c until the pastry is starting to go brown and the cheese has started to melt.