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Turkmen Palow

Name: Turkmen Palow
Total time: 120 min
Yield: Serves 6
Cuisine: Turkmenistan
Ingredients: 500g Lamb; 400g Rice; 3 Carrot; 2 Onion; 1 head Garlic; 100g (cooked) Chickpeas; 2 tsp Cumin Seeds; 100ml Sunflower oil; 2 tsp Salt; 600ml Water

Rice

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐

Lamb, carrots, and onions braised and rice steamed on top — Turkmenistan's pilaf.

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📖 The Story Behind This Dish

Palow is the pilaf eaten widely in Central Asia, and in Turkmenistan it's essential for celebrations and welcoming guests. In a big pot called a kazan, lamb is seared, onions and thick julienned carrots are fried, and rice is spread on top and steamed. It's heaped on big platters and shared by all.

🌆 Where it's eaten: At an outdoor cooking area for a Turkmen wedding, carrot-colored pilaf is heaped onto platters from a big kazan and topped with chunks of lamb.

🥕 Ingredients (serves 6)

Lamb 500g
Rice 400g
Carrot 3
Onion 2
Garlic 1 head
Chickpeas 100g (cooked)
Cumin Seeds 2 tsp
Sunflower oil 100ml
Salt 2 tsp
Water 600ml

👩‍🍳 Instructions

Rinse the rice and soak 30 minutes; cut the carrots into thick matchsticks.
Heat oil in a heavy pot, sear the lamb cut large, and fry the sliced onions.
Add the carrots and fry, then add the cumin, salt, chickpeas, and water and simmer 20 minutes.
Spread the drained rice flat, bury a whole head of garlic in the center, and add hot water to come 1cm above the rice.
Cook off the liquid over high heat, poke holes with a skewer, cover, and steam on the lowest heat for 25 minutes.

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