Oshi Palav
The Tajik plov: rice cooked with lamb, carrots and chickpeas in a kazan — simpler and gentler than its Uzbek sibling, crowned with quail eggs and served at every celebration. Ingredients: rice, lamb, carrots, onions, chickpeas, cumin, barberries, garlic heads, oil, quail eggs.
What it is
The Tajik plov: rice cooked with lamb, carrots and chickpeas in a kazan — simpler and gentler than its Uzbek sibling, crowned with quail eggs and served at every celebration. Ingredients: rice, lamb, carrots, onions, chickpeas, cumin, barberries, garlic heads, oil, quail eggs. Recipe: 1) Fry lamb and onions. 2) Add carrots and chickpeas; simmer the zirvak. 3) Add rice and water; steam with garlic. 4) Rest and mound. Serve: on a shared platter with salad and green tea, in Dushanbe and Khujand styles. Flavor: carrot-sweet, cumin-warm, rich. History: palov cookery is the shared glory of Persianate Central Asia; Tajikistan's version honours the same Silk Road kazans. See also: Qurutob, Fattir.
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World Cuisines
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