Turkmen Palov
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The Tale of Turkmen Palov
Palov (pilaf) is an ancient Central Asian rice dish tied to Silk Road trade; a popular legend credits the physician Avicenna with inventing it, though this is unverified folklore rather than documented history. Turkmenistan's version, cooked with lamb and carrots, is a staple of celebrations and hospitality.
Ingredients
Scale:· 6 servings
- 3 cups long-grain rice
- 800g lamb, cubed
- 3 large carrots, julienned
- 2 onions, sliced
- 1 head garlic, whole
- 1 cup vegetable oil or rendered lamb fat
- 1 tsp cumin seeds
- 1 tsp barberries, salt to taste
Instructions
- 1Heat oil or fat in a large heavy pot (kazan) and brown the lamb pieces well on all sides.
- 2Add the sliced onions and cook until golden and soft.
- 3Add the julienned carrots and cook, stirring, until they soften slightly, about 10 minutes.
- 4Pour in enough water to cover, add cumin seeds and salt, and simmer until the meat is tender, about 30 minutes.
- 5Wash the rice and layer it evenly over the meat and carrots without stirring.
- 6Nestle the whole head of garlic into the rice, then add enough hot water to just cover the rice.
- 7Cover the pot tightly and cook on low heat until the rice is tender and liquid absorbed, about 20-25 minutes.
- 8Gently fluff and mix before serving, garnished with barberries.
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