Recipe by: Violetta Rusinovich

Source: Family Recipe

Serves: 6 – 8



  • ½ kg fat lamb (ribs or shoulders)
  • 1.5 big onions
  • ½ kg carrots, cut into matchsticks
  • ½ kg medium grain rice
  • 3-4 tablespoons sunflower oil
  • 1 tbsp. cumin
  • ½ tbsp. French thyme
  • 1 head of garlic
  • salt & pepper to taste


  • Wash the rice under the tap water until clear, cover with cold water and let it soaks for 30 minutes.
  • Cut the meat with bones into pieces. Keep the fat in the meat intact
  • Cut carrots into thick sticks. Cut onion into half and then into thin rings. Clean head of garlic from the remains of roots and dirt. Keep the whole garlic intact
  • Heat oil in the wok on a very high heat, deep-fry meat until golden-brown, take meat out.
  • Fry onions until golden, then add meat and stir. Add carrot and cook for 15-20min. Add 2/3 of the cumin and thyme and mix well
  • Lower heat to medium, add hot water to cover all ingredients. Add salt and pepper and simmer for 30-40min until water evaporate.
  • Turn heat to maximum, drain rice well and place it on top of meat. Stick the garlic in it. Cover rice with 2 cm of water above, let it boil, add salt, reduce heat and cook until water evaporated.

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