![]() ![]() Add the baking powder to the plov and stir it in.Ĩ. It makes it easier to shape the plov for the serving dish.ħ. Roll the plov mixture in a large plastic bag. Simmer for another 5 minutes or so, then put the lid on to let it steam and settle. Add the rice, fenugreek, parsley, green onions, and potatoes. Bring the liquid to a boil, and then simmer the liquid for about 5 minutes. Once the onions and spices are sauteed and softened, add in the stock and dill. ![]() If you have a good heat diffuser (in the oven), then you will not have to worry about the spices getting too hot.ģ. You want to keep the spices just above a medium-heat. When the onions are browned, put in the spices. You might want to put a cutting board on top of the onions to help keep them a little warmer.Ģ. If they look like they are getting burnt, turn the heat down faster. ![]() If the oil is still very hot when you put in the onions, you might want to turn the heat down to a medium-low. The recipe is not written in Farsi, but from a Persian cookbook, with simple instructions.ġ. black on the outside), but this is my version of Persian plov. This plov comes in a little plastic bag with a recipe from the cookbook. PERSIAN PLOV, from left to right, cumin, flat-leaf parsley, green onions, olive oil, plus lots of herbs, 2 cookbooks, your photographer, the plov pot, the pots, more wood, a plastic bag, the serving dish. ![]()
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