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Kyrgyz Lamb and Rice Pilaf
Palov
A hearty and flavorful lamb and rice pilaf, often considered a celebratory dish in Kyrgyzstan. It features tender lamb, aromatic rice, and a medley of vegetables, slow-cooked to perfection.
ð§ ææ
- 700 g Lamb shoulder or leg(cut into 2-3 cm cubes)
- 100 ml Vegetable oil or lamb fat
- 2 large Yellow onions(thinly sliced)
- 800 g Carrots(cut into batonettes)
- 1 bulb Garlic(outer layer peeled)
- 600 g Medium grain rice (e.g., Devzira or Basmati)(rinsed and soaked in salted hot water for at least 30 minutes)
- 2 tsp Cumin seeds(coarsely ground)
- 4 tsp Salt(divided)
- 1.5 tsp Black pepper(freshly ground)
- as needed Water(hot)
ðšâð³ äœãæ¹
- 1
Heat oil or lamb fat in a large, heavy-bottomed pot (kazan or Dutch oven) over medium heat. Add half of the onions and fry until nicely browned and fragrant.
- 2
Add the lamb chunks and fry for about 10 minutes until browned on all sides. Remove the lamb from the pot and set aside.
- 3
Add the remaining onions to the pot and cook for 5 minutes until softened. Add the carrots and cook for another 5 minutes until they begin to caramelize.
- 4
Stir in the ground cumin, 2 tsp of salt, and black pepper. Return the lamb to the pot. Insert the whole garlic bulb into the middle of the ingredients.
- 5
Add hot water just enough to barely submerge the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until carrots are tender and a rich broth (zirvak) has formed.
- 6
Drain the soaked rice and layer it evenly over the ingredients in the pot. Add the remaining 2 tsp of salt over the rice. Add more hot water if needed, just to barely submerge the rice.
- 7
Use the back of a wooden spoon to make a few holes in the rice to allow steam to escape. Cover the pot tightly, and cook on low heat for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- 8
Once cooked, gently stir the rice and lamb together. Serve hot, with the garlic bulb on top.
ð¡ ããã®ã³ã
- âUsing lamb fat (tail fat) adds a richer flavor and aroma to the pilaf.
- âDo not stir the rice after adding it to the pot; this helps it cook evenly and prevents it from becoming mushy.
- âThe quality of the rice is important; medium-grain rice like Devzira is traditional, but Basmati can be used as an alternative.
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- Add dried fruits like raisins or apricots for a touch of sweetness.
- Include chickpeas for added texture and protein.
- Use beef or chicken instead of lamb.