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Buckwheat and Beef Pilaf (Plov)

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

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This buckwheat and beef pilaf is a play on traditional rice plov, but I think I like it even more! The meat is fall-apart tender and you’ll be running to refill your plate.

This dish is hearty, flavorful, and a must try. Using toasted buckwheat makes it so much healthier than white rice and adds a nice nuttiness. Buckwheat plov was my husband’s creative genius. Vadim, I just wish you had thought of it sooner! 😉 Also, it pairs well with pickles; #sold.

You may use a variety of beef for this recipe, but you do want some marbeling/fat in the meat for best results. The meat in the photograph below is a chuck roast that I purchased at Costco – I trimmed quite a bit of the fat off.

Ingredients for Buckwheat Plov:

1/3 cup olive oil
8 Tbsp unsalted butter, divided
1 large onion, diced
1 to 1 1/4 lbs beef (chuck, sirloin or good quality stew meat), trimmed of extra fat and cut into 1/2″ to 3/4″ thick pieces
3 large carrots, julienned
2.5 cups buckwheat groats (aka grechka)
4 1/4 cups cold filtered water + 1 cup hot water
2 tsp salt and 1/4 tsp black pepper, or to taste (I use sea salt)
1 tsp cumin spice to taste
1 full head of unpeeled garlic

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

How to make Buckwheat and Beef Pilaf:

1. Set a large heavy-bottomed stock pot or dutch oven (ours is 5 1/2 Qt) over medium/high heat and add 1/3 cup olive oil and 4 Tbsp butter. Add onion and sauté, stirring occasionally until softened (about 5 min).

Buckwheat and Beef Pilaf-8

2. Add cubed beef and sauté 5 min, turning once (beef will not be fully cooked). Add julienned (click here to see the handy slicer we use) carrots and stir another minute.

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

3. Add 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt and 1/4 tsp pepper or to taste. Bring to a boil then reduce heat to a low simmer, cover and cook 1 hour (you should hear the faint simmer when your lid is on).

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

4. Meanwhile (about 10 min before your timer is up), heat a large non-stick skillet over medium/high heat and melt in 4 Tbsp butter. Add 2 1/2 cups buckwheat and toast until golden, stirring often (3-5 min). Pour buckwheat into the pot in an even layer and gently pour enough hot water to cover buckwheat 1/2″ above the level of the buckwheat (I added 1 cup hot water).

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

5. Cut (using a sharp knife) garlic head in half and place over the top of buckwheat, cut-side-down, pushing down into the buckwheat slightly. Cook uncovered over medium heat until most of the liquid boils out (10 min).

Buckwheat and Beef Pilaf-12

6. Poke 8-10 holes through the buckwheat to allow steam to escape to the surface, then cover with lid, reduce heat to the lowest setting and let pot sit another 30 minutes. Remove garlic and stir everything gently to combine. P.S. The garlic cloves are perfectly edible – you can squeeze them easily out of their skins and serve them in the pilaf if you wish.

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

Did I mention the meat is T-E-N-D-E-R?

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

Buckwheat and Beef Pilaf (Plov)

4.94 from 29 votes
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
This buckwheat and beef pilaf is a play on traditional rice plov.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Servings: 8

Ingredients

  • 1/3 cup olive oil
  • 8 Tbsp unsalted butter divided
  • 1 large onion diced
  • 1 to 1 1/4 lbs beef chuck, sirloin or good quality stew meat, trimmed of fat and cut into 1/2" to 3/4" thick pieces
  • 3 large carrots julienned
  • 2.5 cups buckwheat groats aka grechka
  • 4 1/4 cups cold filtered water + 1 cup hot water
  • 2 tsp salt and 1/4 tsp black pepper or to taste (I use sea salt)
  • 1 tsp cumin spice to taste
  • 1 full head of unpeeled garlic

Instructions

  1. Set a large heavy-bottomed stock pot or dutch oven over medium/high heat and add 1/3 cup olive oil and 4 Tbsp butter. Add onion and sauté, stirring occasionally until softened (about 5 min).
  2. Add cubed beef and sauté 5 min, turning once (beef will not be fully cooked). Add julienned carrots and stir another minute.
  3. Add 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt and 1/4 tsp pepper or to taste. Bring to a boil then reduce heat to a low simmer, cover and cook 1 hour.
  4. Meanwhile (about 10 min before your timer is up), heat a large non-stick skillet over medium/high heat and melt in 4 Tbsp butter. Add 2 1/2 cups buckwheat and toast until golden, stirring often (3-5 min). Pour buckwheat into the pot in an even layer and gently pour enough hot water to cover buckwheat 1/2" above the level of the buckwheat (I added 1 cup hot water).
  5. Cut garlic head in half parallel to the base to expose cloves and place over the top of buckwheat, cut-sides-down, pushing into the buckwheat slightly. Cook uncovered over med heat until most of the surface liquid boils out (10 min).
  6. Poke 8-10 holes through the buckwheat to allow steam to escape to the surface, then cover with lid, reduce heat to the lowest setting and let pot sit another 30 minutes. Remove garlic and stir everything gently to combine. P.S. you can squeeze garlic cloves out of their skins and serve them in the pilaf if you wish.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

I hope you put this on your menu for the week!

Buckwheat Pilaf with fall-apart tender beef - simple and excellent dish. You'll be running back for refills! | natashaskitchen.com

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Ludmila
    July 2, 2019

    Hi, Natasha!

    Tell your husband he’s almost a genius. 😜 We’ve been making this dish for over 4 years. I had gulsh left over one day and didn’t want mashed potatoes with it, so I pulled out the grechka! It was a hit. Everybody loved it. Reply

    • Natashas Kitchen
      July 2, 2019

      I will pass that on! Thank you so much for sharing that Ludmila! Reply

  • RR
    May 11, 2019

    Huge fan of the recipe, especially the preroast of the buckwheat groats.

    How would you adapt this recepie for an Instant Pot? Reply

    • Natashas Kitchen
      May 11, 2019

      I haven’t tried this particular recipe in an instant pot – buckwheat would cook much faster than the beef. It might help to follow our beef plov instant pot recipe instead which has a very similar flavor profile. Reply

    • Natasha
      May 11, 2019

      I’m so glad you love our buckwheat pilaf recipe! I haven’t made this in the instant pot because I think it might be complicated since you would have to open the pot after a time to add the beef. Without testing it, I wouldn’t be able to give you exact instructions for the instant pot. Reply

  • Lana
    November 29, 2018

    Hi! I just got an instant pot and what to try to make this recipe..
    What do you think? Do you have any suggestions or tips? Reply

    • Natasha
      November 30, 2018

      Hi Lana, I haven’t tried this particular recipe in an instant pot – buckwheat would cook much faster than the beef. It might help to follow our beef plov instant pot recipe instead which has a very similar flavor profile. Reply

  • Mr Petrov
    October 23, 2018

    Natasha – thanks for the great work you’re doing with your website! I became a much better cook (from zero, actually) – thanks to you. Question – what peeler/grater do you use for carrots? The one in this recipe looks like it’s creating a nice thin jullien. (this looks like it will be just the right cut for the Korean carrot salad (the russian/korean salad with garlic and vinegar) Reply

    • Natashas Kitchen
      October 23, 2018

      Thank you for that amazing compliment! I’m so happy you are enjoying our blog! This is the peeler we use here. I hope you like it! Reply

  • Vicki
    April 20, 2018

    Hi Natasha thank you for the recipe. I’m trying to eat healthy. Can you tell me how much is one serving and how many calories are in there?!! Thank you Reply

    • Natasha's Kitchen
      April 20, 2018

      You’re welcome Vicki! We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Alla
    April 12, 2018

    Natashanka, it is soooo nice to have your blog for ideas. as a fellow Russian girl looking for recipes that our moms cooked, but with american measurements and ingredients, it is soooo helpful. i’ve cooked so many of your recipes and all are so simple and delicious.. you rock! Reply

    • Natasha's Kitchen
      April 12, 2018

      I’m glad you find my blog so helpful! Thanks for following Alla and sharing your encouraging comments! Reply

  • Betty
    February 12, 2018

    Do you use whole groats, or cracked ones? I have some labeled “medium granulation” kasha. Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Betty, from what I can tell, yours are the cracked ones which cook much faster. They should be whole groats for this recipe or they will be overcooked and probably mushy. Reply

  • Marina
    September 7, 2017

    Hello Natasha!

    Do you wash or soak your buckwheat?

    Thank you! Reply

    • Natasha
      natashaskitchen
      September 7, 2017

      Hi Marina, it depends on the recipe and also where the buckwheat is sourced from. I will aways state when it is necessary in a recipe. In this recipe, I did not rinse or soak. Reply

      • COLLEEN88
        August 3, 2019

        For an additional bit of depth, I substituted 1 cup of decaf Texas pecan coffee. We learned, living overseas, that adding coffee to any pot roast, no matter how old that water buffalo was when it dropped dead, could tenderize beef like nothing else, and really added a nice depth. Decaf is simply because I am caffeine sensative. Reply

        • Natasha
          August 4, 2019

          Interesting!! I haven’t tried that before but now I’m so curious! Reply

  • Hannah
    August 30, 2017

    This turned out so delicious! I will definitely make it again and again! Reply

    • Natasha's Kitchen
      August 30, 2017

      I’m glad to hear that Hannah! Thanks for sharing your great review with other readers! Reply

  • Stefano
    August 17, 2017

    Second receipt in one week, it’s good, but I feel it needs a pop flavor to stand out. What do you think about adding some herb like bay leaf, cilantro, rosemary or sage? Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Hi Stefano, the flavor combination is more of the traditional flavor profile of plov but you can definitely experiment with new flavors 🙂 Reply

  • Alina
    July 24, 2017

    Hi Natasha. Thank you so much for these awesome recipes! Can you please tell me if I am using already toasted buckwheat, do I still need to toast it separately and add butter?

    thanks! Reply

    • Natasha
      natashaskitchen
      July 24, 2017

      Hi Alina, yes I would still toast the buckwheat because it becomes fragrant and adds a deeper nutty flavor. Reply

  • Rose
    May 31, 2017

    Natasha, I love your recipes! They are always so delicious and I know that I can fully trust them. I’m planning to try this buckwheat beef pilaf tonight. What if I add mushrooms to this recipe? I think it will taste Great! 🙂 keep it up! 🙂 Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      Thank you Rose and I’m so glad you are enjoying our recipes! 🙂 I do think mushrooms would taste great and that is an awesome idea!! Reply

  • Stacey
    May 31, 2017

    Hi Natasha,
    I see that you said to use a heavy bottom pot or dutch oven. I have neither. Just regular pots. Would that still work? Or would I have to change the cooking time or temp? I want to make it tonight so I hope to hear from you soon. Thank! 🙂 Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      Hi Stacey, the reason why a heavy bottom is recommended is for more even heat distribution and to reduce the risk of scorching on the bottom. I would just keep a close eye on it and make sure the pot isn’t set over too high of heat. Reply

  • Hadass
    April 30, 2017

    I made this a couple of days ago. With half the amount of meat, i added half a leek- in with the carrots- because i needed to finish it & some broccoli- in with the garlic (I’m big on my veggies, can you tell..). I only had green buckwheat so i skipped the last cup of water (they can get quit mushy).

    It came out very nice- applause and hats off all around.

    Next time I’m going to put more onions- maybe even caramelize them separately and serve on top, less garlic but peel them off & quarter them.

    Thanks for a great meal idea, very versatile, healthy, delicious and easy. Reply

    • Natasha
      natashaskitchen
      April 30, 2017

      Hadass, thank you for such a nice review 😬. I totally agree with you about the versatility of the dish. Reply

  • Rebecca
    April 28, 2017

    Hello natasha! I want to make this recipe but i already have the buckweat boiled, how should i make it? Reply

    • Natasha
      natashaskitchen
      April 28, 2017

      Hi Rebecca, I don’t think there is a practical way to do it that way – you would end up with overcooked buckwheat or flavors that aren’t properly melded together. Reply

  • Natasha
    April 21, 2017

    PLEASE REPLY SOON! I don’t have beef… I have pork..and don’t know if I should unfreeze it for the recipe but want it done before husband comes from work :). Can I use pork instead? And if yes what would be the cooking time? Or will it be the same? I looked at your pork recipe with buckwheat but its not the same… Can I do this recipe except with’ pork??? Reply

    • Natasha
      natashaskitchen
      April 21, 2017

      Hi Natasha, pork should work fine 🙂 I would use the same cooking time and keep everything else the same 🙂 Reply

      • Natasha
        April 21, 2017

        Thank you so much for replying fast 🙂 and I did the recipe with beef before amd it was amazing and something I never thought would taste good but tadaa you’ve proved me wrong! Now I’m hoping this will taste just as good 🙂 Reply

  • Alina
    February 9, 2017

    Kind of URGENT comment…so what If I completely missed the part where you have to cook the meat separately for an hour before adding buckwheat? I added the seared meat with the raw buckwheat and poured water over it? Is 30 min enough to cook the meat? Or am I doomed? Lol Reply

    • Natasha
      natashaskitchen
      February 9, 2017

      You are not doomed. 🙂 The meat just will not be as tender, but the overall dish should still taste good. I think you would like it better if the meat was cooked longer, but it should still taste great! Reply

      • Alina
        February 9, 2017

        Thanks! I tasted it and it turned out pretty good! Next time I’ll do it by the rules 😉 thanks for the great recipe! Reply

        • Natasha
          natashaskitchen
          February 9, 2017

          Haha by the rules. 🙂 I’m so glad you sill liked it.! Reply

  • Anna
    February 6, 2017

    Hi Natasha,

    How are you?

    I made this recipe last night, and my buckwheat came out like mush. I did add a little extra onion and a little bit extra meat, and added a little bit less water than what is needed from recipe. Maybe that didn’t help…otherwise, the rest of your ingredients/procedures, I followed. If I were to make this recipe again, any thoughts on how to cook buckwheat without making it like mush. Or, maybe it is supposed to be this way? Also, even when I added a bit more meat, the proportions is still off to me, there is still too much buckwheat vs meat. I like my dishes meaty! 🙂 Reply

    • Natasha
      natashaskitchen
      February 6, 2017

      Hi Anna, it really depends on where you get your buckwheat. It isn’t supposed to be mushy but the grains are individual as shown in the photos. With good buckwheat, even if you get your proportions off slightly with water, it shouldn’t turn to mush. I always purchase mine at a European/Russian store. The second best place is whole foods. You can also find it on Amazon (I buy this exact brand at the local European store). I’ve purchased it at Winco before and it was terrible from there and turned to mush. Where did you buy the buckwheat? Reply

      • Anna
        February 7, 2017

        Thank you for sharing the link of the groats that you use. I did not realize that brand makes a difference on the quality and how the buckwheat cooks, even if it is a whole grain kernel. I used Wolff’s Whole Buckwheat Groats that I bought at a local Shoprite. Unfortunately, the closest European/Russian food store (that I am aware of) is about an hour from where I live. 🙁 I do have a bag of some Russian brand buckwheat/whole kernels from a recent trip to Netcost. So, I do plan to try this recipe again. Especially, that my husband, son and I enjoyed the flavors of this recipe, regardless how mushy. Thank you for your thoughts and delicious recipes! Reply

  • Nelea
    January 6, 2017

    Love this recipe , it is sooo good!!!
    Thanks , Natasha Reply

    • Natasha's Kitchen
      January 6, 2017

      Glad you loved it Nelea!! Reply

  • Sveta
    December 18, 2016

    Hi Natasha, I loved this recipe! Hopefully, my family will too (I made it for tomorrow). Thank you so much for sharing. I think I like it even more like this then the traditional way with rice. Happy holidays! Reply

    • Natasha's Kitchen
      December 19, 2016

      I’m so glad you enjoy it Sveta! Merry Christmas 🙂 Reply

  • Lana
    November 15, 2016

    Funny that you say your husband came up with the idea when I was the one who gave you the idea on your other buckwheat recipe months before you posted this. Do you always take credit for ideas people give you? Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Hi Lana, I always give credit where credit is due. He got the inspiration for this recipe from a Russian cookbook and we combined it with our own plov recipe to come up with it. My husband doesn’t read through all the comments as we get sometimes more than 200 comments a week. If the recipe was from you, I definitely would have given you credit. I do appreciate when readers share creative ideas and I have even shared several reader recipes on my blog which have become family favorites (always crediting). Reply

      • Lana
        November 30, 2016

        I just found it interesting that you commented back that it was a great idea to make buckwheat plov and all of a sudden your husband came up with the idea a few months later. I wouldn’t be the one taking credit for it anyway, my mom came up with it many years ago and I was just excited to share the idea with you since you asked for other ways to enjoy buckwheat. I’m glad you figured out a recipe you like. I’m sure other people have figured out that replacing almost any rice dish with buckwheat is easy and tastes great with a few adjustments. Best of luck to you and I look forward to trying some of your other recipes. Reply

  • Cristina
    November 10, 2016

    I just made this, the 1st time…. And aahhhggg this is so tasty!!!!!the meat is just so tender and juicy!!!
    Thank you so much for the recipe!!

    I think everyday I try to do new recipe from here!! And I can absolutely say that all of them, turned out so good😍😍😍 Yumm, yummm!!!
    Thank you again Natasha!
    You are the best!!!😍😍😍 Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      I am so happy to hear that!! Thank you for that amazing compliment! 🙂 Reply

      • sonia kuczynski
        March 11, 2017

        please make your recipes for 2 people as some of them are too much for us

        mark how many servings it will give

        thank you Reply

        • Natasha
          natashaskitchen
          March 11, 2017

          Hi Sonia, I try to provide the serving size on all of my recipes in the print friendly section towards the bottom of the post. We usually cook for a larger family so that is why I share my recipes as typically serving 4-8. Reply

  • Tanya L
    October 28, 2016

    Hi!
    How would I cook the chicken breast or things instead of beef for this recipe? Less time, maybe water? Or any other suggestions? And if I have Russian grechka, do I still need to toast? No washing?
    🙂
    Thank you!!!!! Reply

    • Natasha
      natashaskitchen
      October 28, 2016

      Hi Tanya, I used a Russian buckwheat and I still toasted it. You usually don’t have to wash it unless you get it out of a bin. If it was packaged, you should be fine without rinsing :). The cook time with the chicken should be less. Cook it until it is tender. I always make this with beef so I don’t know exactly how long with chicken. I do think chicken thighs would be better and more tender than chicken breast 🙂 Reply

  • Margarita
    September 7, 2016

    This is an awesome recipe. My family loves it:-). Please post a recipe for a traditional pilaf as well. Will be greatly appreciated. Reply

  • Jazzy
    August 24, 2016

    I am going to be cooking buckwheat for the first time and was wondering which you recommend more, the pork and buckwheat or this recipe. They both look scrumptious! I love your blog. Thank you! Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      This one is a little more time consuming but I have to say it is my favorite of my buckwheat recipes 🙂 Although they are both worth trying 😉 Reply

  • Lana
    May 25, 2016

    This dish is just heavenly. Made it a few times, it’s a winner every time! Thank you for another perfect recipe! Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Thank you so much for that fantastic review! 🙂 Reply

  • letitsia
    April 20, 2016

    Natasha, I have a bag of unopened buckwheat that’s expired..should I use it? There is not one single store in my town that sells buckwheat. Or should I just go with the rice plov??
    Thank you!! Reply

    • Natasha
      natashaskitchen
      April 20, 2016

      How far expired is it? If it’s pretty recent and it’s an unopened bag it may still be fine I would use the sniff test and if it smells rancid or old, discard it. Also, Amazon actually sells Russian buckwheat which I think is superior to what is in American supermarkets because it doesn’t get mushy. Reply

      • letitisa
        April 21, 2016

        2014! haha. But it smells fine.. maybe I should just try the rice..
        Thank you, I’ll check out the russian buckwheat. Reply

        • Natasha
          natashaskitchen
          April 21, 2016

          If it smells fine, I’d venture to say it’s still ok (although obviously I can’t guarantee it lol). 🙂 Reply

          • l
            April 21, 2016

            That’s what I’m thinkin! Thanks Natasha.

          • Natasha
            natashaskitchen
            April 21, 2016

            😉

  • Lena
    February 4, 2016

    Just made this and LOVE it! My son said it is his favorite food now! Thank you so much for sharing! Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      That is the sweetest. I love that! Thanks for sharing your awesome review 🙂 Reply

  • Yelena
    December 29, 2015

    Hi Natasha! I love grechka! I can have it breakfast lunch and dinner just plain, lol! My family, however needs something added to it! So I’m trying your recipie today 🙂
    Anyway, I’m very thankful for your blog, been coming here a lot for yummy ideas! I’m suggesting you make recipie cards and sell them! I know I’d buy them for sure! Happy New Year and many blessings to you and your family! <3 Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      Thank you so much and I appreciate the idea too! I’m so happy you’re enjoying my blog and I think you’ll love this recipe if you are a buckwheat fan 🙂 Reply

  • Galina
    November 17, 2015

    Hi Natasha!

    Today is the second time I’m making this dish. Mu husband says it’s his favorite so far! Also, since I’ve started making your recipes my husband says my cooking has improved, haha!!! Thank you! Post more recipes! Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Galina, thank you for your sweet comment and you are welcome 😀 . Reply

  • Elena
    November 11, 2015

    Natasha
    Thank you very much for this recipe!
    I would never imagine to change rice to buckwheat in this recipe but it came out so delicious and to be honest i like it a lot more than with rice ( i think it also more healthy). I also put “osem” chicken soup instead of salt in water.
    Thanks again
    Looking forward to try something else Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      Elena, thank you for such a nice review 🙂 . I like buckwheat better than rice too. Reply

  • October 12, 2015

    This looks so fantastically comforting! Yum! Reply

    • Natasha
      natashaskitchen
      October 13, 2015

      Thank you Emily, it tastes as good as it looks :D. Reply

  • Alena
    October 11, 2015

    I cooked this for my family. It was good, meat was tender, however, I think that a stick of butter kind of cancels out the healthiness in this dish. I will definitely cut back on butter next time. Also, I want to try searing the meat first without onions, because I think the onions get in the way of meat getting a good sear. Unless I did something wrong:) Anyway, thanx for recipe. Reply

    • Natasha
      natashaskitchen
      October 12, 2015

      Hi Alena, Plov is traditionally made with even more oil and butter. I actually used less than normal, but I’m also a butter lovin’ kinda gal ;). The searing isn’t as important (it doesn’t have to be a perfect “sear”) because the meat becomes tender with the long cooking time. I’ve used a little more meat in the past and it became juicy instead of searing and it still turned out great and very tender. Reply

  • Natasha
    October 11, 2015

    Just WOW!!! This is the best plov I’ve ever made😇😋 Even the garlic is amazingly delicious 😉 Thank you so much for the recipe! Reply

    • Natasha
      natashaskitchen
      October 11, 2015

      Yay!! That’s quite a compliment. Thank you so much for sharing your awesome review 🙂 Reply

  • Tanya
    October 9, 2015

    Girl……I made this just now and was BOMB!!!! great way to incorporate something healthy. Reply

    • Natasha
      natashaskitchen
      October 9, 2015

      Isn’t it great? I’m so happy my hubby came up with this – it was his idea! He’s so smart 🙂 Reply

  • September 30, 2015

    Natash You always make something so good looking i drool looking over it then decided cooking isn’t so bad. lol. malodets, and your photos are immaculate. Reply

    • Natasha
      natashaskitchen
      October 1, 2015

      Thank you so much Lily 🙂 Reply

  • Irina
    September 30, 2015

    Hey Natasha do you think it would be okay if the carrots were grated instead of julienned? Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      Irina, grated carrots are fine, you can also thinly slice them. Let me know how it turns out :). Reply

  • Vitaliya
    September 30, 2015

    Hi! This sounds delicious! Do you think I can use chicken thighs instead of beef? How do you think that will taste? Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      Vitaliya, that should work fine. It should still taste good :). Reply

  • Lena
    September 29, 2015

    Made this yesterday, tastes amazing!! Thank you so much for the recipe and the idea! Its like grechka with the podliva in one pot:)) thanks again, will definitely be making this again! Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      I’m so happy you enjoyed it! 🙂 Thanks Lena! Reply

  • Yelena
    September 29, 2015

    I made this for dinner last night, and we loved it!! Thank You for another great recepie! Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      That’s fantastic! Thank you for sharing your great review 🙂 Reply

  • September 29, 2015

    This looks really good and autumn appropriate. I guess I need to buy the garlic, though. I grow it in my garden but it will be mission impossible to make it that clean. Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      I hope you love it! 🙂 It really is a hearty, homey meal. Reply

  • Sophie
    September 29, 2015

    Yum. I make a similar thing but with a few diced tomatoes through it. Love your website. Great to find reliable Russian recipes. (I’ve got a Russian husband) I’ve tried a few from Russian websites but the recipes always seem to be off and quite end in disaster! Reply

    • Natasha
      natashaskitchen
      September 29, 2015

      That is a wonderful compliment and thank you so much Sophie! We do try very hard to be clear and precise with our instructions, ingredients and photos. It’s a painstaking process but it’s how we would want to find recipes so that is how we provide them. I know exactly what you’re talking about! 😉 Reply

  • Lindsey
    September 28, 2015

    Hey Natasha! Do you have any video tutorials showing how you use the mandolin slicer?? Seems like I’ve seen it on here before? I bought one (different brand than yours) and I tried to use it when making borsch and almost hurt myself bad lol! Don’t know if I just bought a bad one or if my technique is wrong?! The carrots are so hard- I had very difficult time trying to push it down to shred it..! Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      Hi Lindsey :). Always use gloves – we purchased these no No Cry brand gloves on Amazon and they absolutely save your hands. They are great for mandolin slicing, grating, and using the matchstick slicer. Reply

  • Diana Klakotskaia
    September 28, 2015

    Last night I made a plan to make your buckwheat and ground pork one pot recipe tonight but then I saw your newest post just in time to get a nice piece of beef at the store instead! I love plov but don’t enjoy eating rice very often so this is a perfect take on it, especially because I love buckwheat even more!! Plus it’s so easy to make! It’s simmering now and smells fantastic…can’t wait until it’s ready! Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      Oh do let me know how you liked it! Enjoy! 🙂 Reply

  • September 28, 2015

    Love this idea! I have to try making this. Good thinking Vadim. Way to go! Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      Thanks Valya 🙂 Reply

  • Lilianna Juhasz
    September 28, 2015

    can you use ‘instant’ kasha ( the one that comes in perforated boil bags for this? It may save some time. I love kasha and I love Plov. can’t wait to make this, but I will probably try it with lamb instead of beef. like the idea of using a whole garlic cut in half too. Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      I don’t really have any experience with instant kasha – I usually just buy the regular buckwheat so I’m not sure how it converts as far as how much water you need for the amount of buckwheat. I imagine you wouldn’t want to cook it as long with instant buckwheat or it would probably get mushy. Reply

      • Lilianna Juhasz
        September 28, 2015

        ‘instant’ kasha cooks fairly quickly (less than 10 minutes if even that) and just absorbs the cooking water. You can tell it’s done when it’s fat and soft. Because the plov has so much liquid already, just tossing it in dry should absorb the liquid and you can also skip sauteeing the kasha before you add it to the pot. Reply

        • Natasha
          natashaskitchen
          September 28, 2015

          Thanks for sharing that! I hope it works out. If you try it, let me know how it goes 🙂 Reply

  • Tanya
    September 28, 2015

    Thanks so much for this recipe! I have a friend who can’t have any carbs at all and this is perfect!!!! If u could maybe come up w some other recipes that are carb free.. It would be awesome! Thanks:))))) Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      Hi Tanya, did you mean gluten? Because this is gluten free, but it does have carbohydrates. 🙂 Reply

  • Larissa
    September 28, 2015

    I JUST made buckwheat last night and am almost out! I will HAVE to get more for my birthday in a few weeks so I can make this! Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      I hope you and all of your party guests love it! Happy birthday! 🙂 Reply

  • Lena
    September 28, 2015

    Yayyyyyyyyyy!!!!!! I’ve been silently hoping for this EXACT RECIPE!!!! (Unlike white rice buckwheat is a complex carb full of protein). You rock, the end. Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      Ha ha. Thanks Lena. 😉 Reply

  • alena
    September 28, 2015

    Yyuumm, this looks very delicious, definitely going on my to do list 🙂 but i’ll probably use tri-tip beef, I always use that for my plov, and love it:) thank you again for the recipe:) Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      You are welcome Alena :), I will use tri-tip beef next time as well :). Reply

  • September 28, 2015

    What a brilliant idea! Kudos to Vadim for thinking it up. 🙂 I don’t think I can ever get tired of buckwheat and the more ways to eat it the better. I’ve been sitting on a buckwheat recipe idea for a while myself but still haven’t managed to flesh it out. I am now inspired! Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      I know, I could just kiss him for it. I think I will! 😉 Ha ha. I’m happy you’re inspired to cook some buckwheat too 🙂 Reply

  • September 28, 2015

    This looks so delicious and healthy!
    Found out today that my li’l sweetheart’s preschool will be serving this for lunch. Am very pleased she’ll be getting a hearty, nourishing meal. Reply

    • Natasha
      natashaskitchen
      September 28, 2015

      That’s so neat!! That makes me happy. Buckwheat is so amazingly healthy!  Reply

      • September 30, 2015

        Natasha, she loved it. Ran home to tell me lunch was amazing. Now, thanks to you, I have the recipe and can make it for her at home! xo Reply

        • Natasha
          natashaskitchen
          September 30, 2015

          Coco, that makes me so happy, thank you for sharing that with me :D. Reply

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