Sarimsaaqli Palaaw (Central Asian Garlic Pilaf)
3/4 c Oil 5 sm Onions, diced 1 lb Lamb leg meat, cubed 4 lg Carrots, cut into julienne Water 12 Garlic heads 5 c Rice, soaked in 5 changes -of water and drained 1 t Salt 1 t Ground...
Ingredients
- 3/4c oil
- 5sm onions, diced
- 1lblamb leg meat, cubed
- 4lg carrots, cut into julienne
- 5c rice, soaked in 5 changes
- 1t ground cumin
- 1t ground red pepper or cayenne
Directions
- 1
3/4 c Oil 5 sm Onions, diced 1 lb Lamb leg meat, cubed 4 lg Carrots, cut into julienne Water 12 Garlic heads 5 c Rice, soaked in 5 changes -
- 2
At first popular among teahouse pilaf cooks in eastern Uzbekistan, it's now cooked all over that country
- 3
Most people squish out the mild cooked garlic from the whole cloves and use it as a sauce for the pilaf
- 4
From "Plovy na Liubol Vkus" by Karim Makhmudov
- 5
Put oil in large pot, add onions and saute over medium heat until light brown
- 6
Add meat and stir until browned
- 7
Add carrots and 5 cups water, and cook over medium-high heat until meat is tender, about 7 minutes
- 8
Mix whole heads of garlic into stew and sprinkle rinsed rice over