Turkmen plov
Lamb plov with rice, carrots, and onions, cooked in layers in a heavy pot. Serves 6; total times are approximate.
This Turkmen plov combines lamb, rice, carrots, and onions. In this version, the rice is placed over the meat and vegetables so it finishes cooking in their juices. Preparation time and yield are approximate; other versions use different ingredients.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Rinse and soak the rice
Rinse the rice several times, until the water runs clear. Soak it in warm, lightly salted water for 30–40 minutes, then drain.
Ready to continue when: The rinse water runs clear and the rice has soaked.
35 min - 02
Brown the lamb
Heat the vegetable oil in a heavy pot over high heat. Add the lamb and brown it on all sides.
Ready to continue when: The lamb pieces are browned on all sides.
- 03
Add the onions and carrots
Add the onions and cook for 5–7 minutes, until translucent and lightly golden. Spread the carrots over the top; let them steam for 2–3 minutes, gently mix them with the meat and onions, then cook for another 10 minutes.
Ready to continue when: The onions are translucent and lightly golden; the carrots have softened but still hold their shape.
20 min - 04
Simmer the plov base
Pour in boiling water until it covers the meat and vegetables by about 1.5–2 cm. Nestle the garlic heads among the ingredients. Add the salt, the barberries if using, and half the cumin. Simmer uncovered over low heat for 40–50 minutes, until the meat is tender and the broth is rich in flavor.
Ready to continue when: The meat is tender and the broth is rich in flavor.
45 min - 05
Add the rice
Remove the garlic heads and set them aside. Drain the rice and spread it over the meat and vegetables without mixing the layers. Bring the liquid to a boil; it should cover the rice by about 1–1.5 cm. Carefully add a little more boiling water if needed. Cook until the rice has absorbed the free liquid on the surface.
Ready to continue when: The rice has absorbed the visible surface liquid, and the layers remain separate.
- 06
Finish steaming
Gently gather the rice into a mound, sprinkle over the remaining cumin, and return the garlic to the center. Make 5–6 vertical holes down to the bottom using the handle of a spoon. Cover the pot tightly and steam over the lowest heat for 20–25 minutes.
Ready to continue when: The rice is tender and the grains remain separate.
25 min - 07
Rest and serve
Turn off the heat and leave the pot covered for 15–20 minutes. Serve the plov, distributing the rice, vegetables, and lamb.
Ready to continue when: The plov has rested covered and is ready to serve.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.