Mediterranean-style Sheshryanch Plov

Ingredients

In this Mediterranean adaptation of Sheshryanch Plov, we replace the traditional Kazakh spices with Mediterranean flavors. The original dish typically includes cumin, coriander, and black pepper, which are substituted with saffron, garlic, and olive oil. The Mediterranean version also incorporates long-grain rice instead of the short-grain rice used in the original recipe, resulting in a lighter and fluffier texture. We alse have the original recipe for Sheshryanch plov, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) lamb, cut into bite-sized pieces 1 lb (450g) lamb, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 3 cups (710ml) chicken or vegetable broth 3 cups (710ml) chicken or vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the lamb pieces to the pot and cook until they are browned on all sides.
4. 4.
   Dissolve the saffron threads in a small amount of warm water and add it to the pot, stirring well.
5. 5.
   Add the rinsed rice to the pot and stir to coat it with the saffron and oil mixture.
6. 6.
   Pour in the chicken or vegetable broth and season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
8. 8.
   Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork before serving. Garnish with fresh herbs, such as parsley or mint, if desired.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in warm water for 10-15 minutes before adding them to the dish.
• Lamb — For tender and flavorful lamb, marinate it in a mixture of olive oil, garlic, and Mediterranean spices for at least 1 hour before cooking.
• Rice — Rinsing the rice before cooking helps remove excess starch and ensures a fluffy texture.

Tips & Tricks

• For added flavor, you can sauté some diced bell peppers and tomatoes along with the onion and garlic.
• If you prefer a vegetarian version, you can substitute the lamb with chickpeas or roasted vegetables.
• To achieve a crispy bottom layer of rice, known as "tahdig," let the rice cook undisturbed for the last 10 minutes on low heat, then increase the heat to medium-high for a few minutes to create a golden crust.
• Serve the Mediterranean-style Sheshryanch Plov with a side of tzatziki sauce or a fresh cucumber and tomato salad.
• Leftovers can be enjoyed the next day by reheating the pilaf in a pan with a little olive oil to restore its moisture and flavors.

Serving advice

Serve the Mediterranean-style Sheshryanch Plov as a main course, accompanied by a side of Greek yogurt or a simple green salad. Garnish with fresh herbs, such as parsley or mint, for an extra burst of freshness.

Presentation advice

To elevate the presentation of the dish, transfer the cooked pilaf to a large serving platter and arrange the tender lamb pieces on top. Sprinkle some saffron threads and fresh herbs over the rice for a pop of color. Serve with pride and let the vibrant colors and enticing aromas captivate your guests.