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6 Serves
73 Mins
Melt butter and brush the interior of the large heavy-bottomed pot thoroughly, then line the bottom and sides with overlapping sheets of lavash bread, ensuring they hang over the edges.
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HungarianVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
244 mg / 4,700 mgSodium
319 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
5 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Toast the Basmati Rice in a pan with a small amount of oil until fragrant, then combine with dried fruits and a portion of the melted butter.
Transfer the rice mixture into the lavash-lined pot, pour in the Beef Broth, and fold the overhanging lavash edges over the top to seal the contents.
Cover the pot and cook over low heat for 45 minutes, allowing the rice to steam and the lavash to form a golden, crispy crust.
Carefully invert the pot onto a large serving platter to reveal the crown-shaped Plov, then slice into wedges to serve.
21
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g21
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