Entree: Tajikistan – Northern Culinary Region – Оши палов ➤ Oshi palov (Tajik-style rice pilaf cooked with lamb, carrots, and whole garlic)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 cups (570 g) long-grain rice, rinsed until water runs clear
- 6 tbsp (90 ml) vegetable oil or lamb fat
- 4 medium carrots, julienned, about 12 oz (340 g)
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 1 head garlic, outer skin removed but cloves left whole
- 1½ tsp (3 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) kosher salt, adjust to taste
- 4 cups (960 ml) hot water or light lamb broth
- 2 tbsp (30 ml) tomato paste (optional, for color)
- 1/3 cup (50 g) dried barberries or raisins (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish (optional)

Instructions

1. Heat oil or lamb fat in a heavy-bottomed pot over medium-high heat. Add lamb pieces and brown on all sides, about 8–10 minutes.
2. Push lamb to one side, add sliced onions and cook until translucent and beginning to brown, about 6–8 minutes. Stir together with the lamb.
3. Add julienned carrots and continue to cook, stirring occasionally, until carrots soften and begin to brown, about 10 minutes. Stir in tomato paste if using and cook 1–2 minutes.
4. Mix in cumin, coriander, black pepper, and 1 tsp (5 g) salt. Scatter the rinsed rice evenly over the meat and vegetables without stirring.
5. Gently press the whole garlic head into the center of the rice. Carefully pour hot water or broth over the rice so it just covers by about 1/2 inch (1.5 cm). Do not stir. Add remaining salt if needed.
6. Bring to a gentle boil, reduce heat to low, cover tightly, and simmer until rice has absorbed most of the liquid, about 15–20 minutes.
7. Once liquid is absorbed, reduce heat to the lowest setting and steam the plov, covered, for another 15–20 minutes to finish cooking and develop aroma.
8. Remove from heat, let rest covered for 10 minutes. Gently fluff rice, lift out garlic to mash into portions or serve whole, and garnish with chopped cilantro and optional barberries or raisins.
9. Serve hot, presenting meat and carrots mixed into the rice in a central platter as done traditionally.