Category Archives: Plov

Kitchen Sink Soup

Makes several servings.

Kitchen Sink Soup is a great way to use up that produce you just bought, as well as those vegetables that are beyond the point of eating raw, but still good.  The base of vegetable stock and greens give this soup a lovely green hue, while the Plov seasoning provides a mild flavor, which really rounds out the taste.  Play around with the recipe, and enjoy!

2 tbsp District Spice Plov blend
1 bunch Swiss chard (stems and greens), coarsely chopped
1 bunch kale (no stems), coarsely chopped
1 crown broccoli, coarsely chopped
1 onion, chopped
3 cloves garlic, sliced
4 cups water
3 cups vegetable stock (possibly more, depending on preferred thickness)
1 tsp salt (optional)
Possible add-ins (use any and all, or suggest your own!), chopped:
– turnips
– sweet potato/potato
– cauliflower
– carrots
– spinach
– romanesca
– butternut squash
– lentils/split peas (no need to chop these)
– celery

  1. Pour water into large stock pot, and add in Swiss chard, kale, broccoli, garlic, and any add-ins you select.
  2. Cover and simmer for 30 minutes, stirring occasionally.
  3. Add 3 cups vegetable stock, District Spice Plov blend, and salt (optional).  Stir, and bring soup back to boil.
  4. Simmer for 20 minutes, stirring occasionally.
  5. Turn heat off, and puree soup using either an immersion blender or pouring soup into blender in batches.  Add additional vegetable stock as needed, to attain desired thickness.
  6. Serve hot.

Optional garnishes:
– rice (recommend about 1/2 cup per bowl)
– chickpeas
– sausage, chicken, or ham
– olive oil drizzle
– croutons
– Greek yogurt or sour cream

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District Spice Rice

Serves approx. 4

Recommended Blends: Chesapeake*, Chili Dust*, Creole, Currying Favor, Plov, SouthWest, Taco/Taco Heat*, Za’atar*

*Recommend adding these blends into rice after cooking

1 tbsp District Spice blend (see above for recommended blends)
2 cups of vegetable (or chicken) broth
1 cup basmati rice (rinse optional)
1/8 tsp salt (optional)

Combine District Spice blend (unless adding after cooking rice), broth, and salt in pot and bring to boil.

Add basmati rice, stir, and bring back to boil. Cover and reduce heat to simmer for 15 minutes.

Remove pot from heat, keep covered and let rest 5 minutes. Stir (mixing in spice if not added previously), fluff rice with fork, and serve.

 

District Spice Chicken Thighs

Recommended Blends: BBQ, Chili Dust, Congressional Grilling, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Poultry, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar

District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)

Pre-heat oven to 350 degrees on bake.

Place chicken thighs on baking rack, in baking pan.

Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).

Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.

Chicken Thighs Jerk
(Chicken thighs with Jamaican Jerk, just before baking)

Plov Pasta

Serves 4-6

1 tbsp District Spice Plov blend
1 cup Greek yogurt (Greek Gods brand recommended)
1 16 oz package spaghetti (or other desired pasta)
2 cups cooked/steamed broccoli florets
1 lb chicken, cooked and chopped (optional)

Mix District Spice Plov blend with Greek yogurt.

Boil pot of water and cook pasta, as directed.  Drain, and return to pot.

Add broccoli, chicken (optional), and yogurt mixture to pot, mix, and serve.

Traditional Plov

Serves 4-6

3.5 tbsp District Spice Plov blend
1 cup basmati rice
1 1/4 pounds boneless leg of lamb, fat left on, cubed into 1 1/2-2 inch pieces
2 heads of garlic
1/2 pound carrots
1 1/4 large white onions
1 1/2 cups boiling water
1/4 cup water
3 tbsp dried barberries (can substitute dried currants if unable to find barberries)

Peel most of the skin off the garlic heads, ensuring at least one layer remains. Wash and cut the top off each head so the cloves are exposed. Set aside.

Add lamb chunks to a large stock pot or dutch oven and heat on medium for about 7 minutes, occasionally stirring to brown the meat.

Add the carrots and onions, stirring occasionally for about 10 minutes until the vegetables soften.

Add District Spice Plov blend, barberries, and 1/2 cup of water and mix well. Cover pot, turn heat to low and let simmer for 25 minutes.

Stir everything and create a flat layer. Add the rice evenly over the meat and vegetables.

Push the garlic heads into the mixture, exposed clove side down, so only the bases of the garlic heads are visible.

Slowly add the three cups of boiling water, poke a few holes in the rice layer with a spoon handle, cover, and let simmer for 25 minutes.

Uncover to check the rice, and give it more time if there is still water.

When done, remove garlic heads, stir everything together and present in a big dish using the garlic heads as garnish, allowing people to serve themselves.

The cloves will be soft and taste great with the rest of the plov.

Plov Dish
(The above picture is the Plov recipe tripled)