VOLUME 1 - Kilimanjaro Foods

varinyki in soup plates and garnish with the fresh dill a large
dollop of sour cream.
Plov S Mindalyom, Izyumom I Apelsinovoy Tsedroy/ Pilaf
Servings
T butter
1 c carrots,grated.
1/3 c almonds,slivered
oranges,zest of...
1/3 c sultanas
1/4 t turmeric,ground.
1/2 c rice,long-grain
c stock,chicken, boiling.
salt,to taste.
Melt the butter in a heavy 2-quart saucepan over medium-low
heat. Add the carrots and stir over medium heat for about 5
minutes. Stir in the almonds, orange zest, sultanas, and turmeric,
and continue to stir for another 3 to 4 minutes. Add the rice and
keep on stirring until the rice is well coated with butter and
takes on some colour, 2 minutes.
Pour in the boiling stock in a steady stream and let boil for
about 2 minutes. Add salt, reduce the heat to very low,
cover tightly, and simmer until all the liquid is absorbed, 15
to 20 minutes. Let stand, covered, for 10 minutes.
Fluff the rice with a fork, transfer to a serving platter, and
stir gently before serving. Serves 4 to 6.