Oshi palov
Tajik plov, part of UNESCO’s Intangible Cultural Heritage: rice with meat, carrots, chickpeas and cumin, cooked in a big kazan for celebrations and shared from a single platter.
Ingredients
- 600 g lamb or beef, in pieces
- 500 g medium-grain rice
- 500 g carrots (yellow ones are best)
- 2 onions
- 150 g cooked chickpeas
- 1 head of garlic
- 1 tablespoon of caraway seeds
- 150 ml oil
- Salt
How to make it at home
- Heat the oil in an iron pot and brown the meat with the onion.
- Add the carrot batons, cumin and salt, and fry gently for 10 minutes.
- Add the chickpeas, cover with water and simmer for 30 minutes.
- Spread the washed rice on top, without stirring, and bury the head of garlic in the centre.
- Add water to a finger’s depth above the rice and cook until it’s absorbed.
- Cover and leave to rest for 20 minutes over the lowest heat before mixing and serving.
The trick: It’s served with the meat and garlic on top, and a tomato and onion salad on the side.