Name: A Fish Pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: For 4–6 people
Cuisine: Russia
Ingredients: Salt to taste; 390 g/14 oz/1¾ cups Italian rice, washed and soaked in hot water for 30 minutes; 7 tbsp olive or other vegetable oil; 2 tbsp fresh dill; 1 tsp crushed fennel seeds; 2 pinches saffron or turmeric; 450 g–675 g/1–1½ lb/4 cups filleted fish, cut into smallish pieces; 2 tsp ground black pepper; 140 ml/5 fl oz/1 cup sour cream; A few black peppercorns; 4 onions; juice of ½ lemon; 2–3 carrots; 2 bay leaves; 3 tbsp fresh parsley; 1 parsley root or ½ parsnip

Preparation info

For
4–6
people

Difficulty
Easy
Ready in
35 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is a recipe from Lesley Chamberlain’s The Food and Cooking of Russia. According to her, plov is one of the dishes that Russia borrowed from Central Asia, and it is traditionally made with bream from the Caspian Sea, though she suggests carp or pike as good substitutes; failing those, catfish, brill, monkfish, John Dory, or halibut will do.