Turkmen Plov
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The Tale of Turkmen Plov
Story updated
Turkmenistan's plov reflects the same broad Central Asian Silk Road rice tradition as its neighbors, with regional Turkmen variations often incorporating dried fruits and distinctive spicing. It remains a centerpiece of Turkmen hospitality and festive meals.
Ingredients
Scale:· 6 servings
- 3 cups rice, soaked
- 2 lbs lamb, cubed
- 4 carrots, julienned
- 2 onions, sliced
- 1 head garlic, whole
- 1 tsp cumin seeds
- 1/2 cup oil
- Salt and pepper, to taste
Instructions
- 1Heat oil in a heavy pot and fry the onions until golden.
- 2Add the lamb cubes and brown on all sides.
- 3Layer in the julienned carrots without stirring, and cook a few minutes.
- 4Add cumin, salt, pepper, and water to cover; simmer 30 minutes until the meat is tender.
- 5Spread the soaked rice over the top, add water to sit an inch above, and bury the garlic head into the rice.
- 6Cover and cook on low heat until the rice is tender and liquid absorbed, about 25 minutes, then combine gently before serving.
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