Gurian pilaf
4 servings
30 minutes
Gurian plov is a refined dish of Georgian cuisine with roots in the rich traditions of Guria. This plov differs from classic versions by combining not only the rich flavor of rice but also sweet notes of honey sauce with raisins. This combination makes it special: it is both nourishing and delicate, with a light caramel taste. During cooking, the rice absorbs the aromas of melted butter, while the sweet sauce adds sophistication. Gurian plov is perfect for festive tables as well as cozy family dinners, revealing the richness of Georgian gastronomy. It is served hot, drizzled with a golden sauce that gives the dish an unforgettable depth of flavor.
1
Rinse the rice thoroughly, draining the water three to four times, place it in a pot with meat and level it. When the water evaporates, make several indentations (to the bottom of the pot) on the surface of the rice using a fork or a clean wooden stick; to prevent the pilaf from burning, pour 1-2 tablespoons of water into these indentations, then tightly cover the pot with a lid and leave it on very low heat for 25-30 minutes.
- Rice: 2 glasss
2
When serving on the table, pour it with sweet sauce. To prepare the sauce, mix honey with an equal amount of hot water, add rinsed raisins, and boil everything together for 10 minutes.
- Honey: 150 g
- Raisin: 150 g