Introduction to Turkmen Plov
Originating from the crossroads of civilizations, Turkmen Plov has been a staple in Central Asian cuisine for centuries. Plov, also known as pilaf, is a savory rice dish cooked with a variety of ingredients such as meat, carrots, onions, and a blend of spices that provide its signature taste.
Ingredients:
- 2 cups long-grain rice, preferably Basmati
- 400 g lamb or beef, cut into cubes
- 4 large carrots, julienned
- 2 large onions, thinly sliced
- 1 cup chickpeas, soaked overnight
- 4 cups water or broth
- 1/2 cup vegetable oil
- 1 head of garlic, whole
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Salt and pepper to taste
Instructions:
- Begin by rinsing the rice until the water runs clear. Soak in warm water with a pinch of salt for 20-30 minutes, then drain.
- Heat oil in a large, deep pan or Dutch oven over medium-high heat. Brown the meat on all sides, then remove and set aside.
- In the same pan, add the sliced onions and cook until they become soft and golden. Next, add the julienned carrots and cook for another 5 minutes until slightly softened.
- Return the meat to the pan, along with the soaked chickpeas. Stir in the cumin and coriander seeds, and season with salt and pepper.
- Add the water or broth and bring to a boil. Lower the heat to a simmer, cover the pan, and allow the mixture to cook for about 30 minutes, or until the meat is tender.
- Spread the soaked and drained rice evenly over the meat and vegetable mixture. Do not stir. Push the whole head of garlic into the center of the rice.
- Pour enough boiling water over the rice to cover it by about 1 inch. Season with a little more salt, then bring the liquid back to a boil.
- Reduce the heat to the lowest setting, cover the pan tightly, and let the Plov cook undisturbed for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Turn off the heat and let the Plov stand for 10 minutes before uncovering.
- Gently fluff the rice with a fork and mix the ingredients from the bottom of the pan.