Entree: Turkmenistan – National Cuisine – plov (Rice Pilaf)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1/2 cup (120 ml) vegetable oil (or use rendered lamb fat if available)
- 2 lb (900 g) lamb shoulder, cut into 1–1.5 inch pieces
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 large onions, thinly sliced (about 300 g)
- 1 lb (450 g) carrots, peeled and julienned or cut into matchsticks
- 3 cups (555 g) long-grain rice (preferably basmati or Central Asian long-grain), rinsed and soaked 30 minutes then drained
- 2 whole heads of garlic, trimmed of excess outer skin but left intact
- 1 tbsp (8 g) ground cumin or 2 tbsp (10 g) cumin seeds, toasted
- 1 tsp (2 g) ground coriander (optional)
- 4 cups (960 ml) boiling water or lamb/chicken stock (adjust slightly during cooking)
- 1 tsp (5 g) ground paprika or 1/2 tsp (1 g) mild chili flakes (optional)
- Fresh chopped parsley for garnish (optional)

Instructions

1. Heat the oil in a large, heavy-bottomed pot or kazan over medium-high heat. Add the lamb pieces and brown thoroughly on all sides, 8–10 minutes, seasoning with 1 tsp salt and 1 tsp pepper as they brown.
2. Push the lamb to the sides and add the sliced onions into the center; sauté until they soften and begin to turn golden, about 6–8 minutes. Add the julienned carrots and cook, stirring occasionally, until the carrots are softened and begin to color, about 10–12 minutes.
3. Stir in the cumin (and coriander/paprika if using) to coat the meat and vegetables and bloom the spices for 1 minute.
4. Level the lamb, onion, and carrot mixture in the pot. Arrange the whole heads of garlic, cut-side down or upright, among the mixture. Sprinkle the drained rice evenly over the top, forming a smooth layer without mixing.
5. Carefully pour boiling water or stock over the rice until it rises about 1 inch (2.5 cm) above the rice level (use roughly 4 cups / 960 ml, adjust for your rice). Do not stir. Taste a spoonful of the cooking liquid for seasoning and add more salt if needed.
6. Increase heat to bring the pot to a vigorous boil for 5–7 minutes until the surface shows active bubbles and steam begins to push through the rice. Then reduce heat to very low, cover the pot tightly, and cook gently for 25–30 minutes until the rice is tender and liquid absorbed.
7. Turn off the heat and let the plov rest, covered, for 10 minutes. To serve, gently lift and mix portions so rice, meat and carrots combine, exposing the fragrant garlic heads to be squeezed over servings or removed and crushed into the rice. Garnish with chopped parsley if desired and serve hot.