Pork Plov (Rice Pilaf with Cranberries): rich, flavorful, and a wonderful dish to serve at gatherings. This is our family’s version of pilaf.
This pork plov is deeply satisfying and packed with layers of flavor. Pilaf traditions vary widely—some use beef, chicken, or lamb—but here pork provides a rich, slightly sweet base that pairs beautifully with carrots, onions and dried cranberries. The core idea is simple: rice cooked with sautéed meat, vegetables and warm spices until the grains are tender and infused with savory aromatics.
There are quicker pilaf methods you can make in a rice cooker, but this stovetop casserole version takes a bit more time and attention and rewards you with superior depth of flavor. It reheats very well, so doubling the recipe for leftovers is convenient; plov also freezes successfully. The dried cranberries add a bright, fruity contrast to the savory meat and spices.
For best results use a heavy, lidded pot or cast iron casserole to trap steam and ensure even cooking. I often use an enameled Dutch oven for this recipe because it holds heat and moisture very well.
Pork Plov (Rice Pilaf with Cranberries) Ingredients:
- 1 cup uncooked basmati rice (about 8 oz)
- 1.5 lb pork (1 lb works if you prefer less)
- 1 large onion (about 12–13 oz)
- 4 medium carrots (about 11–12 oz)
- 1 head garlic
- 1 cup dried cranberries (or about 4 oz)
- 2/3 cup grapeseed oil (canola or vegetable oil can be substituted)
- 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 to slightly puff while you prepare the other ingredients. Heat 2/3 cup grapeseed oil in a heavy pot or cast iron casserole over low–medium heat for about 5 minutes.
Prep the ingredients: cut the pork into 1/2″ cubes, slice the onion into strips, and cut the carrots into matchsticks about 1.5″ long and 1/4″ thick.
2. Add the cubed pork to the hot oil and sauté for 10–12 minutes, stirring occasionally to brown the meat evenly. Add the sliced onion and continue to cook another 10–12 minutes, stirring occasionally. Add the carrots and sauté for an additional 10–12 minutes, taking care to prevent scorching on the bottom of the pot.
While the vegetables cook, combine the spices: 1 1/2 tsp salt, 1 1/2 tsp ground cumin, 1/2 tsp ground 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 mixture over the sautéed pork and vegetables, pour in 2 3/4 cups boiling water, and stir gently to combine. Trim the top off the garlic head to expose the cloves and 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 stage builds a flavorful broth.
4. After 40 minutes, remove the garlic and rinse the soaked rice once more under cold water. Spread the drained rice evenly over the meat and vegetables in the pot; do not stir. Turn the heat to medium-low and simmer for 15–17 minutes, or until most of the liquid has been absorbed and about 3/4″ remains at the bottom when you check with a spatula.
Sprinkle the dried cranberries evenly over the rice and gently press them into the surface without stirring. Cover, reduce heat to low, and cook for an additional 30–40 minutes until the liquid is fully absorbed and the rice is tender. Keep the lid on to retain steam, checking only once or twice if needed.
When cooking is complete, transfer the pilaf to a large bowl or pot to avoid scraping any browned bits from the bottom of the cooking vessel into the finished dish. Gently fluff and combine with a spatula—avoid pressing or over-mixing so the grains stay separate.
Store any cooled leftovers in the refrigerator and reheat gently the next day. Serve warm with fresh tomatoes, cucumbers, pickles or a simple salad.
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 if you weigh)
- 2/3 cup grapeseed oil (canola or vegetable works too)
- 1 1/2 teaspoon fine salt
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika (sweet)
- 1/4 teaspoon dried marjoram
- 2 3/4 cups boiling water
Instructions
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Rinse and soak the basmati rice while you heat the oil and prep ingredients. Heat oil in a heavy, lidded pot for about 5 minutes over low–medium heat. Cube the pork, slice the onion and cut the carrots into matchsticks.
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Sauté the cubed pork for 10–12 minutes, then add onion and cook another 10–12 minutes. Add carrots and sauté an additional 10–12 minutes. Combine the measured spices and set aside.
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Sprinkle the spice mix over the sautéed mixture, pour in boiling water and stir lightly. Place the trimmed garlic head, cut-side down, in the center of the pot. Cover and simmer on low for about 40 minutes to develop the broth.
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Remove the garlic, drain and rinse the rice, and spread it evenly over the mixture without stirring. Simmer for 15–17 minutes until most liquid is absorbed but about 3/4″ remains. Scatter the dried cranberries over the rice, gently press them in, cover and cook on low for 30–40 minutes until liquid is gone.
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Transfer the finished pilaf to a large bowl, gently combine with a spatula and serve warm with fresh salad or pickles. Store cooled leftovers in the refrigerator and reheat on low.