The recipe for plov (or pilaf) that we made on the beach is both innovative and traditional at the same time. What makes it original is the unusual setting – a virgin paradise beach in South China Sea, and the ingredients – chicken instead of lamb or beef, orange instead of yellow carrot. What makes it traditional is the method of preparation and a secret mixture of spices obtained from Ali, an Afghani merchant living in Odessa. The original content of the mix remains a well guarded secret, know only to Ali, but what is certain is that the base of the flavour comes from turmeric and cumin.
- Chicken – 2,500g
- Onion – 1,000g
- Carrot – 1,000g
- Aromatic rice – basmati or jasmine – 2,000g
- Canola oil – 500ml
- Garlic – 5 whole heads
- Privoz (Привоз) spice mix – 2 hanfduls
- Water – c. 3,500ml
- Salt to taste
The basis for the recipe is Tatar plov from the Crimean peninsula.
Slice the onions and cut the carrots into sticks. Cut the chicken into large pieces (whole drumstick, breasts in three equal parts, …). Wash the rice and leave it to soak in a lot of water.
Meanwhile, heat the oil and fry the onions on medium heat until they reach a brown colour two shades darker that the desired colour of plov. Add chicken and fry until golden brown. When chicken is done, add carrots and continue frying until the carrot browns, but does not break when stirred (c. 40% cooked). Add salt and spice mix.
Strain the rice and spread it over the meat and vegetables. Do not stir the plov!
Add enough water so that there is 2-3 cm water above the rice. When plov starts boiling, insert 5 whole heads of garlic into the rice at equal distances. Boil over low heat until rice is done.
Recipe by: Tamara Peresypkina