World Cuisines

Palov (Turkmen)

Turkmenistan

The Turkmen plov: rice cooked with lamb and carrots in a kazan, plainer and meatier than its neighbours' — the centre of the toy (feast). (The plov family spans Central Asia; Turkmenistan's hand favours simplicity and the quality of its lamb and melons-country carrots.)

What it is

The Turkmen plov: rice cooked with lamb and carrots in a kazan, plainer and meatier than its neighbours' — the centre of the toy (feast). (The plov family spans Central Asia; Turkmenistan's hand favours simplicity and the quality of its lamb and melons-country carrots.) Ingredients: rice, lamb, carrots, onions, oil or fat-tail, cumin, salt, barberries (optional). Recipe: 1) Fry lamb hard in the kazan. 2) Add onions and carrots into the zirvak. 3) Add rice and hot water; steam undisturbed. 4) Rest; turn out in a mound. Serve: with pickles and green tea after the dograma at great feasts. Flavor: meaty, carrot-sweet, direct. History: palov came through Persian and Uzbek currents; Turkmen cooks made it the desert feast's foundation. See also: Dograma, Ichlekli.

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