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
Scale
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.
