Pork Plov (Rice Pilaf with Cranberries): rich, flavorful, and a wonderful dish to serve at gatherings. This is our family’s version of pilaf.
Pork plov is intensely flavorful and incredibly satisfying. There are countless pilaf variations—beef, chicken, lamb—but pork gives this version a rich, comforting character. Traditional pilaf centers on rice cooked with meat, carrots, onions and a blend of spices. This recipe follows that classic idea with the added brightness of dried cranberries for a subtle sweet-tart contrast.
Some days I make a quick rice pilaf in a rice cooker; other times I take the extra steps for this stovetop method. It takes more time, but the results are worth it. The recipe reheats very well and makes excellent leftovers, so doubling the ingredients is a good option. You can also freeze portions if you like—the flavors hold up nicely.
For best results use a heavy casserole or Dutch oven with a tight-fitting lid so steam is retained during cooking. A well-enameled cast-iron pot works beautifully for even heat distribution.
Pork Plov (Rice Pilaf with Cranberries) Ingredients:
- 1 cup uncooked basmati rice (about 8 oz)
- 1.5 lb pork, cut into 1/2″ cubes (1 lb works too)
- 1 large onion (12–13 oz), sliced
- 4 medium carrots (11–12 oz), cut into matchsticks
- 1 head garlic
- 1 cup dried cranberries (or 4 oz by weight)
- 2/3 cup grapeseed oil (canola or vegetable oil can be used)
- 1 1/2 tsp fine salt
- 1 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp dried marjoram
- 1/2 tsp ground coriander
- 1/2 tsp sweet paprika (not smoked)
- 2 3/4 cups boiling water
How to Make Pork Plov:
1. Rinse 1 cup basmati rice under lukewarm water and soak it in a bowl of water while you prepare the other ingredients. Preheat 2/3 cup grapeseed oil in a heavy casserole or Dutch oven over low–medium heat for about 5 minutes. Cube the pork into 1/2″ pieces, cut carrots into 1.5″ matchsticks about 1/4″ thick, and slice the onion to similar thickness.
2. Add the cubed pork to the heated oil and sauté for 10–12 minutes, stirring occasionally so it browns evenly. Add the sliced onion and continue cooking another 10–12 minutes until the onions are softened and starting to brown. Stir in the carrots and sauté for an additional 10–12 minutes, taking care to prevent scorching on the bottom. While the vegetables cook, combine the spices in a small bowl: 1 1/2 tsp salt, 1 1/2 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp ground coriander, 1/2 tsp sweet paprika and 1/4 tsp dried marjoram. Whisk them together and set aside.
3. Sprinkle the spice mix over the sautéed meat and vegetables, pour in 2 3/4 cups boiling water, and give it a light stir. Trim the top off the garlic head so the cloves are exposed, then place the garlic cut-side down in the center of the pot. Cover with the lid and simmer on low for about 40 minutes—this step creates a flavorful broth base.
4. Remove the garlic and make sure all cloves are extracted. Drain and rinse the rice once more under cold water, then evenly spread it over the simmering mixture in the casserole. Do not stir—the rice should sit on top so it absorbs steam evenly. Increase the heat slightly to medium-low and simmer for 15–17 minutes, or until most of the liquid has been absorbed (you should see about 3/4″ of liquid remaining when you part the rice with a spatula). Scatter 1 cup dried cranberries over the rice and press them lightly into the surface without stirring. Replace the lid, reduce heat to low, and let the plov steam for another 30–40 minutes until there is no visible liquid remaining. Keep the lid on to retain steam; you can check once or twice but avoid lifting the lid frequently.
When cooking is complete, transfer the pilaf to a large pot or metal bowl to avoid any scorched bits from the bottom of the casserole. Gently mix with a spatula to combine the layers—do not press or overmix. Serve warm with fresh tomatoes, cucumbers, pickles or a simple salad. Store cooled leftovers in the refrigerator and reheat on low.
More Rice Recipes:
- Easy Chicken and Rice Soup
- Rice Stuffed Chicken Thighs
- How to Cook White Rice
Pork Plov (Pork Rice Pilaf with Cranberries)
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Ingredients
- 1 cup uncooked basmati rice (8 oz)
- 1.5 lb pork meat (1 lb ok too)
- 1 large onion (12-13 oz)
- 4 medium carrots (11-12 oz)
- 1 garlic head
- 1 cup dried cranberries (or 4 oz)
- 2/3 cup grapeseed oil (canola or vegetable works)
- 1 1/2 tsp fine salt
- 1 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp sweet paprika
- 1/4 tsp dried marjoram
- 2 3/4 cups boiled water
Instructions
- Rinse 1 cup basmati rice under lukewarm water and soak briefly. Preheat 2/3 cup grapeseed oil in a heavy casserole over low–medium heat for 5 minutes. Cube 1.5 lb pork into 1/2″ pieces, cut carrots into matchsticks and slice 1 large onion.
- Sauté the pork in the hot oil for 10–12 minutes, stirring occasionally. Add the onion and cook another 10–12 minutes. Add carrots and sauté an additional 10–12 minutes. Mix the spices and set aside.
- Sprinkle the spice mix over the meat and vegetables, add 2 3/4 cups boiling water and stir lightly. Place the trimmed garlic head cut-side down in the center, cover, and simmer on low for 40 minutes.
- Remove the garlic, drain and rinse the rice, then spread it evenly over the simmering mixture without stirring. Simmer 15–17 minutes on medium-low until most liquid is absorbed. Scatter cranberries over the rice, press lightly, cover and steam on low for 30–40 minutes until all liquid is gone.
- Transfer the plov to a large bowl to avoid any scorched bits, gently mix with a spatula, and serve warm. Refrigerate leftovers when cooled and reheat on low.