Tajik oshi palav
Pilaf with mutton, yellow carrot and a whole head of garlic, recognised by UNESCO as heritage.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the rice through seven changes of water and soak it an hour in warm salted water.
Render the mutton fat in the cauldron and lift out the cracklings.
Brown the meat hard, add the onion and fry it golden.
Add the carrot and cook ten minutes, leaving it undisturbed for the first five so it heats rather than weeps.
Add boiling water two fingers above, along with the chickpeas, cumin, barberries and salt, and simmer the zirvak forty minutes.
Spread the rice in an even layer, press in the garlic heads and add boiling water a centimetre above the rice.
Cook on a high flame until the water has gone, mound the rice, pierce it to the bottom, cover and hold twenty minutes on the lowest heat.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: GeoO · CC BY-SA 4.0