Plov is a wealthy and spicy rice dish from Central Asia that’s historically made with lamb, though different meats are typically used. The lamb is browned with carrots and onions earlier than being simmered with cumin seeds, paprika and turmeric or saffron. Quince or chickpeas can also be included. A layer of rice studded with entire cloves of garlic is added on the finish and steamed to tender perfection to create a festive one-dish meal.
Plov d’agneau / Lamb and rice, Central Asian model
Though clearly not French, plov has made its technique to Paris and past, introduced by emigrés from Central Asian for the reason that breakup of the previous Soviet Union greater than 30 years in the past. Right this moment’s recipe is predicated on the model served in Uzbekistan, the place plov is the nationwide dish — and in reality has been inscribed as such, beneath the identify palov, on UNESCO’s ‘Consultant Checklist of the Intangible Cultural Heritage of Humanity’.
These names derive from the Persian pilav, which is after all additionally the basis of the English-speaking world’s pilaf — though there’s a world of distinction between pilaf and plov. Not simply the unique spicing but in addition the incorporation of some fats into the dish make plov a much more regal expertise than the pallid pilafs I used to be served as a toddler again within the States.
And talking of names, a reduce of lamb usually used for plov is shoulder, however within the model proven within the photograph above I used a French reduce from beneath the shoulder that’s amusingly named épigramme d’agneau. It’s a cheap reduce with some fats connected and loads of bones, which add scrumptious taste to the plov. However how did it get its identify, I questioned?
A fast internet search turned up a believable story. Apparently a younger noblewoman was serving dinner to some officers within the mid-18th century when one in every of them mentioned that they had dined on the dwelling of a depend who’d regaled them with wonderful epigrams. The younger girl, who didn’t know an epigram (‘intelligent saying’) from her elbow, turned to her prepare dinner, a artistic chap named Michelet, and requested him to rustle some up for the subsequent day’s dinner. At a loss as to what to do, the poor fellow cooked up some lamb — breast and ribs — and referred to as it ‘épigrammes d’agneau a la Michelet‘. And so a reputation was born.
That is hardly the one French reduce of meat with an amusing identify. Probably the greatest cuts of steak known as poire (‘pear’), apparently due to its form. You’ll hardly ever see it displayed, nevertheless, as butchers conceal it away for his or her greatest prospects, together with two related cuts, merlan (‘whiting’, as within the fish) and araignée (‘spider’).
For these of you who could also be eager about such arcane bits of French culinary terminology, I promise to write down about it once more on one other event. However proper now I must go make dinner — lamb soup (with the épigramme leftovers!). I hope you’ll attempt the plov.
Pleased cooking.
P.S. With Thanksgiving across the nook, listed here are some recipes that would lend a French contact to the festivities: Roast turkey, French model, Pumpkin gratin, Pumpkin soufflé, Penne with pumpkin and walnuts, Candy potatoes with herbs and Walnut tart.
