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Name: Osh Palov
Total time: 2 h
Yield: Serves 6
Cuisine: Tajikistan
Ingredients: 600 g long-grain rice; 700 g lamb shoulder; 500 g yellow carrots; 300 g onions; 150 ml vegetable oil; 2 heads garlic; 1 tbsp cumin seeds; 100 g chickpeas, soaked; 2 tsp salt; 1 tsp black pepper; 900 ml water

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Tajikistan2 hServes 6già cucinato

Osh Palov

Оши палав · Oshi palav

Ingredienti11

long-grain rice600 g
lamb shoulder700 g
yellow carrots500 g
onions300 g
vegetable oil150 ml
garlic2 heads
cumin seeds1 tbsp
chickpeas, soaked100 g
salt2 tsp
black pepper1 tsp
water900 ml

cerealicarneverduraaltrospezie e salse

Preparazione

Cut the lamb into large chunks, slice the onions, and cut the carrots into thick matchsticks.
Heat the oil in a heavy kazan or pot and brown the lamb on all sides.
Add the onions and cook until golden, then stir in the carrots and cook until softened.
Add cumin, salt, pepper, and soaked chickpeas, then pour in the water and simmer until the meat is nearly tender.
Rinse the rice until the water runs clear and spread it evenly over the meat and vegetables without stirring.
Nestle the whole garlic heads into the rice, add hot water just to cover the rice, and cook covered over low heat until the rice is tender and the liquid is absorbed.
Let the palov rest covered for 15 minutes, then gently mix from the bottom up before serving.