Archive for the 'plov rice' Category

27
Jun
11

Internet Radio Broadcast and a Recipe


Last week we were plagued by some faulty equipment and technical problems during our live broadcast from Nargila Grill (1599 York Avenue – between 84 and 85th Streets on Manahattan’s Upper East Side). Today I did a makeup broadcast where I summarized what everyone said during the discussion we had on the Jewish cuisine, as a record of our history, dispersion and culture.

Our group consisted of Alessandra Rovati (dinnerinvenice.com), Geila Hocherman (kosherrevolution.com), Kim Amzallag (Kosher Inspired/Mishpacha Magazine) Levana Kirschenbaum (levanacooks.com), Marlene Mamiye (thejewishhostess.com) and Suzannah Raff (koshershopaholic.wordpress.com/)

Palov - Photo by: Kim Amzallag

After some mild and spicy salads, hummus, and more we were served palov – a Bukharian rice and beef dish. It was delicious but I couldn’t get the restaurant to share its recipe, so I was forced to go online to search for it. Here’s what I found on about.com:

Bukharian Rice - Plov

My 12-year-old son, who is by far our family’s pickiest eater, came home from his friend’s house singing praises about this amazing rice dish. The song went something like this, “It was the most delicious dinner I have ever eaten in my whole life!” Of course I immediately called Ilanit for the recipe. I was happy to discover he was talking about a rice, chicken, vegetable combination prepared in one pot. Without further ado, enjoy Ilanit’s Bukharian Rice recipe.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients:

  • 3 onions, chopped
  • 6 carrots, grated thick
  • 5 Tablespoons oil (enough to cover bottom of pot)
  • 1 Tablespoon sugar
  • 2-3 pounds (1-1.5 kilo) boneless chicken breast, cut into small bite-size squares
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 cups rice
  • 1/2 teaspoon salt rice
  • 3 1/2 cups boiling water (enough to cover the rice by 1/2 inch or 1 cm)

Preparation:

1. Heat oil in a pot. Add onions, and then carrots. Stir in the sugar. Cook until the onions are translucent.
2. Lay the chicken on top of the onions and carrots. Don’t stir in order to maintain a layer of vegetables and a distinct layer of meat. Sprinkle salt and pepper on the chicken. Cook the chicken, gently turning the pieces over in the middle, until the chicken turns white.
3. Add rice on top of the chicken. Don’t stir because the layers of vegetables and chicken should remain undisturbed, but distribute the rice evenly over the chicken. Sprinkle with 1/2 teaspoon of salt. Add boiling water. Turn the heat down to low and cover.
4. After about 15 minutes, scrap down the sides and poke a few holes through the rice to the bottom of the pot with the handle of a wooden spoon. Cover and cook for another 15-25 minutes, until the water has been absorbed and the rice is tender.
5. Serve in reverse order of the layers. Put the rice, then the chicken, then the vegetables onto the plates.Yields: 6-8 servings.
Enjoy, gentle reader, enjoy. We did!
CS
21
Jun
11

Live at Nargila – Part 3 – Tomorrow’s Radio Show


Tomorrow we will once again, be’ezras Hashem, be transmitting live from Nargila Grill (1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700). Why? Because… tomorrow the owner’s mother will be cooking her famed Bukharian dishes.

A corner at Nargila Grill...

With me will be Alessandra Rovati (Dinner in Venice), Esti Berkowitz (Primetime Parenting), Levana Kirschenbaum (Levana Cooks), Kim Amzallag (Kosher Inspired/Mishpacha Magazine), Marlene Mamiye (The Jewish Hostess), and Suzannah Raff (The Kosher Shopaholic).

Another corner...

We will discuss the cultural differences in Jewish foods, how the Jews throughout history were influenced by the local environment, but still managed to keep a strong Jewish tradition. It’s been said that its food defines a people, we will discuss how we adapted ourselves how the Jewish cuisine evolved and is far more than just gefilte fish, brisket and tcholent.

You can tune in to us at 7:30pm (Eastern Time) tomorrow evening at: http://www.blogtalkradio.com/kosherscene or you can join us at Nargila Grill ((1599 York Avenue – between E. 84 and E. 85th Street – New York 10028; Tel: 212.535.3700) for an evening of great talk and superb food. Nargila Grill is under the hasgacha of of the O K Labs.

I can’t wait to be surprised by owner/manager Michael’s mother cooking, I’m sure we’ll likely wash with some lepeshka bread, have some plov (Bukarian rice), or maybe we’ll have some samsa? or kebobs? Hmmnn, my mouth is watering! Oh, what’s the use, I better not think about and just taste whatever delicacies as they come.

So, gentle reader, considering the great food and the low prices we’ll we see you there? Why not come over and say hello?

CS




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