Entree: Tajikistan – National Cuisine – Оши палов Oshi palov (Tajik pilaf)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1/2 cup (120 ml) lamb fat or vegetable oil
- 1 1/2 lb (680 g) lamb shoulder, bone-in, cut into 1–1.5 in (2.5–4 cm) pieces
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 1 lb (450 g) carrots, julienned (about 5–6 medium carrots)
- 3 cups (555 g) long-grain rice (preferably basmati), rinsed until water runs clear and soaked 20–30 minutes
- 6 cups (1.4 L) water or light lamb broth
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 g) kosher salt, plus more to taste
- 4 whole garlic bulbs, tops trimmed and washed (do not peel)
- 2 tbsp (30 ml) tomato paste (optional, for color)
- 1 tsp (5 g) turmeric or a pinch of ground saffron threads (optional, for color)
- 2 bay leaves
- 1/4 cup (60 ml) barberries or raisins (optional)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Heat the lamb fat or oil in a heavy-bottomed large pot (kazaan or Dutch oven) over medium-high heat until shimmering.
2. Add the lamb pieces in a single layer and brown thoroughly on all sides, working in batches if necessary; remove browned lamb and set aside.
3. Reduce heat to medium, add the sliced onions to the pot and cook, stirring, until deep golden and caramelized, about 12–15 minutes.
4. Return the lamb to the pot with the onions, add the julienned carrots and cook, stirring, until carrots begin to soften, about 8–10 minutes.
5. Stir in the tomato paste (if using), ground cumin, coriander, turmeric or saffron (if using), black pepper, and bay leaves; cook 1–2 minutes to bloom the spices.
6. Pour in the water or broth and bring to a simmer; skim any foam, then cover and simmer gently for 30–40 minutes until the lamb is almost tender.
7. Drain the soaked rice well. Carefully level the meat and vegetable mixture in the pot, then gently mound the rice on top in an even layer. Press the unpeeled garlic bulbs, cut side down, into the rice so they are partly embedded.
8. Carefully pour enough hot water from the simmering pot over the rice to just cover it by about 1/2 inch (about 1–1 1/4 cups / 240–300 ml depending on rice moisture); do not stir. Sprinkle with the 1 tsp salt (adjust later).
9. Increase heat to medium-high until the liquid begins to boil, then reduce to the lowest heat, cover tightly with a lid (seal edges with a clean towel if desired) and steam for 20–30 minutes until rice is tender and liquid absorbed.
10. Turn off heat and let rest, covered, for 10 minutes. Carefully invert or gently mix so meat and carrots come through the rice; remove whole garlic bulbs, squeeze roasted garlic into the rice or serve on the side. Stir in barberries or raisins if using and garnish with chopped cilantro or parsley. Serve hot family-style.