Plov recipe

Turkmen palaw is built in one cast-iron cauldron: mutton, onions and carrots simmer into a zirvak, then the rice is laid on top unstirred and left to steam.

2 hours and 20 minutesmedium10 ingredients

Ingredients

• 500 g long-grain rice
• 700 g lamb or mutton
• 600 g carrots
• 2 onions
• 120 ml vegetable oil
• 1 garlic
• 1 tsp cumin
• 2 tsp salt
• 0.5 tsp black pepper
• 1000 ml water

How to make Plov

1. Rinse 500 g long-grain rice until the water runs clear, then soak it in warm salted water for 30 minutes.
2. Heat 120 ml oil in a heavy cast-iron pot until very hot (Turkmen cooks traditionally use cottonseed oil). Brown 700 g lamb or mutton in large chunks for 10 minutes.
3. Add 2 sliced onions and fry until golden, about 8 minutes. Add 600 g carrots cut into thick matchsticks and cook 10 minutes.
4. Season with 1 tsp cumin, 0.5 tsp salt and 1/2 tsp black pepper, pour in 1000 ml water, push 1 whole head of garlic into the middle, cover and simmer 35 minutes: this is the zirvak.
5. Drain the rice and spread it in an even layer over the zirvak. Do not stir from here on.
6. Pour boiling water gently over the rice to cover it by about 1.5 cm (around 600 ml) and cook uncovered on high heat until the water drops below the surface, about 10 minutes.
7. Poke a few holes down through the rice with a spoon handle, cover tightly and cook on the lowest heat for 25 minutes so the rice steams.
8. Mix only when serving: heap the rice on a platter and put the meat, carrots and garlic on top.

Get Copper on the App Store

More dishes from Turkmenistan →