Palow Gozde
A festive and flavorful rice pilaf, Palow Gozde, is a celebratory dish often made with lamb or beef, carrots, onions, and a blend of aromatic spices, showcasing the importance of rice in Turkmen cuisine.
🧂 Ingredients
- 700 g Lamb or beef(cut into 2-3 cm cubes)
- 500 g Rice(long-grain, such as Basmati or Devzira)
- 4 large Carrots(julienned)
- 3 large Onions(thinly sliced)
- 150 ml Vegetable oil or lamb fat
- 1 whole head Garlic(top sliced off)
- 1 tbsp Cumin seeds
- 1 tsp Coriander seeds
- 2 tbsp Barberries (optional)(rinsed)
- 750 ml Hot water or broth(approximately, may need more)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in warm salted water for at least 30 minutes.
💡 Tip: Soaking helps the rice grains cook evenly and absorb flavors. - 2
Heat the oil or lamb fat in a heavy-bottomed pot or kazan over medium-high heat. Brown the meat cubes on all sides in batches.
💡 Tip: Browning the meat adds depth of flavor to the pilaf. - 3
Remove the meat and set aside. Add the sliced onions to the pot and sauté until golden brown.
- 4
Add the julienned carrots and cook for about 5-7 minutes until they start to soften.
- 5
Add the cumin seeds and coriander seeds, stir for about 30 seconds until fragrant. Return the browned meat to the pot.
- 6
Pour in enough hot water or broth to cover the meat and vegetables by about 2 cm. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the meat is tender.
💡 Tip: This initial simmering creates the flavorful base for the pilaf. - 7
Drain the soaked rice and spread it evenly over the meat and vegetable mixture. Do not stir.
💡 Tip: Layering the rice ensures it cooks in the steam from the base. - 8
Carefully pour hot water or broth over the rice, just enough to cover it by about 1 cm. Place the whole garlic head on top of the rice. Add barberries if using.
💡 Tip: The water level is crucial for perfectly cooked rice. - 9
Bring the liquid to a boil, then reduce heat to low, cover tightly (you can use a clean kitchen towel under the lid to absorb excess steam), and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
💡 Tip: Avoid lifting the lid during this stage. - 10
Once cooked, let the palow rest, covered, for 10-15 minutes off the heat. Then, gently fluff the rice with a fork, mixing the layers together. Season with salt and pepper to taste.
💡 Pro Tips
- ✓Using a traditional kazan (a cast-iron pot with a rounded bottom) is ideal for even heat distribution.
- ✓The quality of the rice is very important for a good palow.
- ✓Don't stir the rice after adding it to the pot; this helps maintain the distinct layers.
🔄 Variations
- Add dried fruits like raisins or apricots for a touch of sweetness.
- Incorporate whole dried chili peppers for a subtle spicy note.
- Serve with a side of fresh tomato and onion salad (achychyk).