If you are looking to explore a comforting and hearty dish that is both nutritious and packed with rich flavors, the Buckwheat and Beef Pilaf (Plov) Recipe is an absolute must-try. This traditional recipe offers a delightful twist by combining tender beef with nutty buckwheat groats, slow-cooked with aromatic spices and fresh vegetables, resulting in a luscious, satisfying meal. Whether you are a fan of pilaf or simply interested in trying something wholesome and soul-warming, this recipe shines with its perfect balance of texture and depth of flavor.
Ingredients You’ll Need
The magic of this Buckwheat and Beef Pilaf (Plov) Recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a vital role—beef brings richness, buckwheat adds a unique earthiness and texture, and spices elevate the flavor to savory perfection.
- 1/3 cup olive oil: Adds a fruity base for sautéing and enhances the overall flavor.
- 8 Tbsp unsalted butter (divided): Provides richness and helps brown the beef and buckwheat beautifully.
- 1 large onion (diced): Adds sweetness and depth when sautéed.
- 1 to 1 1/4 lbs beef (chuck, sirloin or stew meat, trimmed and cut): The hearty protein that makes this pilaf satisfying and tender after slow cooking.
- 3 large carrots (julienned): Brings natural sweetness and vibrant color.
- 2.5 cups buckwheat groats: The star grain here, providing a nutty flavor and great texture.
- 4 1/4 cups cold filtered water + 1 cup hot water: Essential for cooking the beef and buckwheat perfectly.
- 2 tsp salt and 1/4 tsp black pepper: Balances and enhances all the flavors in the dish.
- 1 tsp cumin spice: A warm, aromatic spice that gives the pilaf an inviting earthy note.
- 1 full head of unpeeled garlic: Slowly cooks to softness and infuses the dish with mellow garlic flavor.
How to Make Buckwheat and Beef Pilaf (Plov) Recipe
Step 1: Sautéing the Aromatics and Beef
Start by heating olive oil and half of the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Toss in diced onions and sauté until they soften and become translucent, which should take about 5 minutes. Then, add the cubed beef to the pot and cook for around 5 minutes, turning once, so the beef sears on all sides but is not fully cooked through at this point. This step locks in the flavor and creates a wonderful base for the pilaf.
Step 2: Adding Carrots and Simmering with Spices
Once the beef has a nice color, add the julienned carrots and stir for about a minute to blend their sweetness with the meat. Then pour in the cold filtered water, sprinkle in the cumin, salt, and pepper, and bring everything to a boil. Reduce the heat to a gentle simmer, cover with a lid, and let it cook slowly for 1 hour. This slow cooking breaks down the beef fibers, infusing the broth with deep, robust flavors.
Step 3: Toasting the Buckwheat
While your beef simmers, grab a large non-stick skillet, melt the remaining butter over medium-high heat, and add the buckwheat groats. Toast the groats, stirring often for 3 to 5 minutes until they turn golden brown. Toasting buckwheat brings out a vibrant nuttiness that will elevate the final dish significantly. Once toasted, transfer the buckwheat into the pot evenly over the simmered beef and carrots.
Step 4: Adding Hot Water and Garlic
Carefully pour the hot water over the buckwheat so it covers the groats by about half an inch. Next, take your whole head of garlic, slice it in half parallel to the base so the cloves are exposed, and nestle it cut-side down into the buckwheat. This clever addition softens the garlic into sweet, mellow gems as the pilaf finishes cooking.
Step 5: Cooking and Steaming the Pilaf
Allow the pot to cook uncovered over medium heat until most of the liquid evaporates, roughly 10 minutes. Then, poke several holes through the buckwheat to let steam escape evenly, cover the pot, reduce the heat to the lowest setting, and let it rest undisturbed for 30 minutes. This steaming step ensures the buckwheat fully absorbs the flavors and achieves that perfect fluffy yet tender consistency.
Step 6: Final Touches
Once the pilaf has finished steaming, remove the garlic head and gently stir everything to combine the beef, buckwheat, and vegetables perfectly. If you like, squeeze the softened garlic cloves out of their skins and mix them back in for an extra burst of rich, garlicky goodness. Your Buckwheat and Beef Pilaf (Plov) Recipe is now ready to delight your palate!
How to Serve Buckwheat and Beef Pilaf (Plov) Recipe
Garnishes
A sprinkle of fresh chopped parsley or cilantro adds a refreshing pop of color and brightness that balances the richness of the pilaf. You can also add a dollop of creamy yogurt or sour cream on the side, which complements the warm spices beautifully.
Side Dishes
This pilaf pairs wonderfully with simple, crisp salads—think cucumber and tomato salad with lemon juice or a lightly dressed green salad. These sides help cut through the richness and provide a nice contrast in texture. For a heartier meal, roasted vegetables work well to round out the plate.
Creative Ways to Present
For an inviting presentation, serve the pilaf in a large shallow dish with the garlic head on top for guests to explore the sweet roasted cloves themselves. Alternatively, try plating individual portions in bowls with a side of tangy pickled vegetables for a traditional Central Asian-inspired touch.
Make Ahead and Storage
Storing Leftovers
Leftover Buckwheat and Beef Pilaf (Plov) Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making it a great dish to prepare ahead for busy days.
Freezing
You can freeze portions of the pilaf for up to 2 months in a freezer-safe container. Thaw it overnight in the refrigerator before reheating to preserve the texture and flavor.
Reheating
Reheat the pilaf gently on the stove over low heat with a splash of water or broth to keep it moist. Stir occasionally until warmed through. Alternatively, microwave in short bursts, stirring in between to ensure even heating.
FAQs
Can I use other meats instead of beef for the pilaf?
Absolutely! While beef is traditional and gives a rich flavor, lamb or even chicken can work well, but keep in mind cooking times may vary to ensure tenderness.
Is buckwheat gluten-free?
Yes, buckwheat is naturally gluten-free, making this pilaf a great option for those with gluten sensitivities or celiac disease.
What type of pot is best for making this pilaf?
A heavy-bottomed stockpot or Dutch oven is ideal because it distributes heat evenly and prevents sticking or burning during the long cooking process.
Can I make this pilaf vegetarian?
Definitely! You can omit the beef and substitute with mushrooms or hearty root vegetables. Adjust seasonings and broth accordingly to maintain flavor depth.
Why do I need to toast the buckwheat before cooking?
Toasting the buckwheat brings out its nutty aroma and flavor and helps maintain a pleasant, slightly firm texture after cooking, making the pilaf much more delicious.
Final Thoughts
There’s something truly special about the Buckwheat and Beef Pilaf (Plov) Recipe that makes it feel both homey and a little indulgent at the same time. Its combination of flavors and textures will quickly turn it into a favorite in your recipe collection. Trust me, once you try this dish, you’ll want to make it again and again—it’s that comforting and satisfying. So, gather your ingredients and dive into creating this beautiful and delicious pilaf soon!
Print
Buckwheat and Beef Pilaf (Plov) Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European, Russian
Description
This Buckwheat and Beef Pilaf (Plov) is a hearty and comforting dish featuring tender beef simmered with aromatic spices, sautéed vegetables, and nutty toasted buckwheat groats. Cooked slowly in a heavy-bottomed pot, it delivers deep, rich flavors and a satisfying texture that’s perfect for a family dinner or special gathering.
Ingredients
Fats and Oils
- 1/3 cup olive oil
- 8 Tbsp unsalted butter (divided)
Vegetables
- 1 large onion, diced
- 3 large carrots, julienned
- 1 full head of unpeeled garlic
Meat
- 1 to 1 1/4 lbs beef (chuck, sirloin, or good quality stew meat, trimmed of fat and cut into 1/2″ to 3/4″ thick pieces)
Grains
- 2 1/2 cups buckwheat groats (aka grechka)
Liquids and Seasonings
- 4 1/4 cups cold filtered water
- 1 cup hot water
- 2 tsp salt (sea salt recommended, or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 tsp cumin spice (or to taste)
Instructions
- Sauté Onions: Set a large heavy-bottomed stock pot or dutch oven over medium/high heat and add 1/3 cup olive oil and 4 Tbsp butter. Add the diced onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.
- Cook Beef and Carrots: Add the cubed beef pieces to the pot and sauté for 5 minutes, turning once to brown evenly. The beef will not be fully cooked at this point. Next, add the julienned carrots and stir everything together for about a minute to combine flavors.
- Simmer with Spices: Pour in 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt, and 1/4 tsp black pepper, adjusting to taste. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and allow the beef to cook gently for 1 hour, developing rich flavors and tenderizing the meat.
- Toast Buckwheat: Approximately 10 minutes before the simmering time is complete, heat a large non-stick skillet over medium/high heat and melt the remaining 4 Tbsp butter. Add the buckwheat groats and toast them until golden brown, stirring frequently to prevent burning, about 3-5 minutes. Once toasted, transfer the buckwheat into the pot, spreading it evenly over the beef and vegetables.
- Add Hot Water and Garlic: Gently pour enough hot water (approximately 1 cup) over the buckwheat so that it is covered by about 1/2 inch of liquid. Cut the garlic head in half horizontally to expose the cloves, and place the two halves cut-side-down over the top of the buckwheat, pressing slightly to embed into the grains. Continue cooking uncovered over medium heat until most of the liquid boils away from the surface, about 10 minutes.
- Steam and Finish: Using a utensil, poke 8-10 holes through the buckwheat layer to allow steam to escape. Cover the pot with a lid, reduce heat to the lowest setting, and let it sit undisturbed for another 30 minutes to finish steaming. Once done, remove the garlic halves. You can optionally squeeze the softened garlic cloves out of their skins and stir them into the pilaf before serving. Gently mix everything together and serve warm.
Notes
- Use a heavy-bottomed pot or dutch oven for even heat distribution and to prevent burning during the long cooking process.
- Toasting the buckwheat adds a delicious nutty flavor and enhances the texture of the pilaf.
- Adjust salt and spices to your taste preference; adding cumin imparts a warm, earthy aroma typical of pilaf dishes.
- The garlic heads become soft and mellow during cooking—serving the softened cloves with the pilaf adds a subtle garlicky richness.
- If you prefer a more tender buckwheat texture, you can soak the groats briefly before toasting.
