Turkmen style pilaf
8 servings
60 minutes
Turkmen pilaf is a dish steeped in history and national traditions. Its roots go back centuries when the nomadic peoples of Turkmenistan prepared hearty and nutritious meals from available ingredients. Lamb, juicy carrots, and aromatic garlic create a rich flavor, while properly cooked rice becomes tender and fluffy. All ingredients are simmered in a kazan, enriching the pilaf with the rich juices of meat and vegetables. The special cooking technique preserves the natural texture of the products, while the long simmering process reveals all flavor nuances. Turkmen pilaf is perfect for festive tables, family lunches, and celebrations, filling homes with warmth and hospitality. This dish not only satisfies hunger but also brings people together at a common table, becoming a symbol of friendship and traditions.
1
To prepare our pilaf, we need a good cauldron with a capacity of about 2.5 kg. All ingredients should be as fresh as possible. Pour vegetable oil into the cauldron. Heat the oil, then add the meat (it can be chicken, beef, pork, or even fish). We are using lamb. Cut the meat into small pieces, salt it, and place it in the cauldron.
- Vegetable oil: 150 ml
- Mutton: 1 kg
- Salt: 1 tablespoon
2
Then, while our meat is cooking, clean the onion and carrot. Cut the onion into half rings and the carrot into strips. Add them too — while we were cleaning the onion and carrot, the meat should have softened. If your meat hasn't softened, add 1 cup of boiled water and wait for all the water to evaporate. Only after that add the onion. After the onion becomes soft, add the carrot; once all ingredients are slightly fried — add 1 tablespoon of salt and 1 cup of boiled water. The ingredients should cook for about half an hour.
- Onion: 3 pieces
- Carrot: 6 pieces
- Water: 2 glasss
- Salt: 1 tablespoon
3
Increase the heat and add rice (the rice can be different - long-grain or basmati). The main thing is to rinse it 3 times to clean the rice well. Then pour in boiled water. When the rice starts to absorb the water, add garlic (it should be rinsed well and peeled beforehand).
- Rice: 1 kg
- Water: 2 glasss
- Garlic: 1 head
4
Place the garlic right in the middle of the pot and press it down. Lower the heat and cover the surface of our pilaf with a bag, then cover with a lid. Let it simmer for 1 hour. After that, open the lid of the pot and gently stir the rice with a spoon, cover again with a bag and leave for another 10 minutes.
- Garlic: 1 head
5
The pilaf is ready. Enjoy your meal!