Pork Plov (Rice Pilaf with Cranberries): A rich, flavorful pilaf perfect for family meals or entertaining—our family’s take on a classic pilaf.
This pork plov is deeply savory with a hint of sweet tang from dried cranberries. Pilaf is fundamentally rice cooked with meat, carrots, onions and aromatic spices, and this version elevates those simple elements into a satisfying, comforting dish. While there are many variations—beef, chicken, lamb—this recipe uses pork for a tender, flavorful result. It takes a bit more time than a basic rice cooker recipe, but the extra steps pay off. The dish reheats well, stores in the refrigerator for several days, and can also be frozen for longer storage.
You’ll want a heavy, lidded pot or cast-iron casserole to keep steam trapped while the pilaf cooks. A good Dutch oven or similar pan works best for even heat and a proper steam finish.
Pork Plov (Rice Pilaf with Cranberries) Ingredients:
- 1 cup uncooked basmati rice (about 8 oz)
- 1.5 lb pork (1 lb will also work)
- 1 large onion (12–13 oz)
- 4 medium carrots (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 used)
- 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 ground paprika (sweet, not smoked)
- 1/4 tsp dried marjoram
- 2 3/4 cups boiling water
How to Make Pork Plov:
- Rinse 1 cup of basmati rice under lukewarm water and let it soak in a bowl of water to puff slightly while you prepare the rest. Heat 2/3 cup grapeseed oil in a heavy lidded casserole or Dutch oven over low–medium heat for about 5 minutes.
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Prepare the ingredients: cube the pork into roughly 1/2″ pieces, slice the onion into strips similar in size to the carrots, and cut the carrots into matchsticks about 1.5″ long and 1/4″ thick.
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Add the cubed pork to the heated oil and sauté for 10–12 minutes, stirring occasionally to brown the meat evenly. Add the chopped onion and continue cooking another 10–12 minutes until the onions soften and begin to color. Finally add the carrots and sauté for another 10–12 minutes, stirring occasionally to prevent sticking.
Meanwhile, mix the dry spices together: 1 1/2 tsp fine 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.
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Sprinkle the spice mix evenly over the sautéed meat and vegetables, pour in 2 3/4 cups of boiling water, and stir gently. Trim the top off the garlic head to expose the cloves and press the garlic, cut-side down, into the center of the pot. Cover with a tight-fitting lid and simmer on low for about 40 minutes—this stage builds a rich, flavored broth.
- After 40 minutes, remove the garlic and discard the papery top; make sure you retrieve the softened cloves. Drain and rinse the rice once more in cold water, then spread it evenly over the meat and vegetable mixture without stirring—this keeps the rice layer intact. Turn the heat to medium-low and simmer uncovered until most of the liquid is absorbed, about 15–17 minutes, or until there is only a thin layer of liquid left at the bottom.
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Scatter 1 cup of dried cranberries evenly over the rice and lightly press them into the surface without stirring. Replace the lid, reduce heat to low, and cook for another 30–40 minutes, keeping the lid on so the rice steams and finishes cooking gently. Check once or twice if needed, but avoid lifting the lid frequently.
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When the liquid is fully absorbed, transfer the pilaf to a large bowl or pot (avoid scraping the bottom of the casserole if a bit of browning occurred). Gently mix the layers with a spatula to combine meat, vegetables and rice without crushing the grains. Serve warm with fresh tomatoes, cucumbers, pickles or a simple salad.
Leftovers: cool completely, refrigerate, and reheat on low heat. The flavors deepen after a day, and the pilaf freezes well if you want to store it longer.
More Rice Recipes:
- Easy Chicken and Rice Soup
- Rice-Stuffed Chicken Thighs
- How to Cook White Rice
Pork plov (pork rice pilaf with cranberries) is a flavorful, hearty dish that blends savory pork and vegetables with warm spices and a touch of sweetness from dried cranberries—ideal for gatherings or a comforting family dinner.