Plov, a hearty and aromatic rice pilaf, is a celebrated dish across Central Asia, with countless variations. But who says a classic can't have a little fun? This Plov with Sausages recipe is a playful and modern twist, perfect for a quick family meal. We swap traditional meat for charming 'sausage octopuses' that are guaranteed to bring a smile to everyone's face, especially the little ones. It's a simple, flavorful, and incredibly fun way to enjoy a comforting rice dish any night of the week!
Plov with sausages
Ingredients for Plov with Sausages
- 200 g long-grain white rice
- 150 g onion
- 220 g carrots
- 5 g ground turmeric
- 5 g mustard seeds and coriander seeds
- 3 g ground cinnamon
- 1 chili pepper pod
- 3 cloves of garlic
- 20 ml olive oil
- bunch of cilantro
- 6 sausages in natural casing
- 5 g salt
How to Make Plov with Sausages
To make plov with sausages, take a deep braiser or a heavy-bottomed pot. Place it on the stove, pour in the olive oil, and once it’s hot, add the finely chopped onion.
Sautéing onions in a braiser with hot oil
To the onion, add half a teaspoon each of coriander and mustard seeds.
Adding coriander and mustard seeds
Remove the membranes and seeds from the chili pepper and slice it into thin strips. Finely chop the garlic cloves or pass them through a press. Add the garlic and chili to the braiser and sauté everything together for a few seconds. Be careful not to cook the garlic for too long, as it burns very quickly.
Adding chili pepper and garlic to the pan
Scrape the carrots and dice them into 1 cm (about 0.4 inch) cubes. Add them to the braiser and cook for 4-5 minutes, until the carrots are coated in oil and lightly browned.
Adding diced carrots to the braiser
Wash the long-grain white rice with cold water until the water runs clear. Then, drain it in a sieve. Always wash your rice; this not only removes excess starch but also any dust.
Add the washed rice to the vegetables and sauté, allowing the grains to absorb the oil.
Toasting the rinsed white rice with the vegetables
Add the ground cinnamon and ground turmeric, pour in 200 ml of cold water, and add one teaspoon of salt (level, not heaped). When the water comes to a boil, reduce the heat to low and cover the braiser with a lid.
Adding cinnamon and turmeric, salt, and pouring in cold water
Cook for 15 minutes. Then, remove the lid and sprinkle in the finely chopped cilantro.
Cooking on low heat for 15 minutes. Then adding chopped cilantro
Cut the sausages in natural casing in half. With a sharp knife, make deep cuts about 3-4 cm (1.2-1.6 inches) long, without cutting the halves all the way through (leave a 2-3 cm or 0.8-1.2 inch piece uncut). The number of ‘legs’ on our octopuses will depend on the thickness of the sausage, the sharpness of the knife, and the cook’s skill. The first time I made them, they had four legs, but with practice comes experience.
Slicing the sausages and placing them in the pot with the plov
Place the future octopuses on top of the rice. If all the water has evaporated, add 30 ml of boiling water and cover the braiser again.
Cooking for 5 minutes until the sausages steam and open up
Cook for 5 minutes. Under the steam, the sausages will truly transform to look like octopuses.
Plov with sausages — sausage octopuses
And there you have it—a delightful and whimsical Plov with Sausages, ready to be devoured! This dish is not just about the delicious flavors of spiced rice and savory sausages; it's about creating joyful moments around the dinner table. Serve it hot, perhaps with a side of fresh cucumber and tomato salad to add a bit of crunch. Don't be surprised if this becomes a new family favorite. It's a wonderful way to get kids excited about dinner and maybe even inspire them to help create these little sausage octopuses in the kitchen!
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