Palaw (Kazakh Lamb and Carrot Pilaf)
Local name: палау
In short: Lamb, carrots and onions layered with rice and steamed in one heavy pot, a Kazakh celebration pilaf scented with cumin and whole garlic. It takes about 2 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h
- Resting
- 30 min
- Total
- 2 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Palaw is the Kazakh version of Central Asian pilaf, made in a heavy cast-iron pot for family celebrations. Lamb is browned in fat, then layered with onions, thick strips of yellow carrot and rice, with whole garlic and spices on top, and everything steams in the meat juices without stirring. The result is fluffy golden rice, soft carrots and tender lamb. Serve it with a fresh tomato and onion salad.
Instructions
- Rinse the rice in several changes of cold water until it runs clear. Cover with warm salted water and soak for 30 minutes, then drain.
- Heat the oil in a heavy pot over high heat until it shimmers. Brown the lamb for 8 to 10 minutes, turning, until deeply colored on all sides.
- Add the onions and cook for 8 minutes until golden. Lay the carrots in an even layer on top, without stirring, and sprinkle with half the cumin, the pepper and the salt.
- Pour in 250 ml (1 cup) of hot water, cover and simmer on low heat for 40 minutes, until the lamb is nearly tender.
- Spread the drained rice over the carrots in an even layer, without stirring. Press the head of garlic into the center and add the rest of the cumin and the chili.
- Pour hot water gently over the back of a spoon until it covers the rice by about 1.5 cm (1/2 in). Boil over medium-high heat, uncovered, for about 10 minutes, until the water is level with the rice.
- Poke a few holes through the rice to the bottom with a spoon handle. Cover tightly, reduce to the lowest heat and steam for 25 to 30 minutes, until the rice is tender and the lamb is very tender.
- Rest for 10 minutes, then lift the lamb out and gently mix the rice from the bottom up. Serve on a platter with the lamb and garlic on top.
Tips
- Do not stir once the rice goes in. Layers keep the grains separate and let the carrots and lamb flavor the rice from below.
- Beef can replace lamb but needs about 30 minutes more in step 4. Add a handful of raisins on top of the rice for a sweeter, festive version.
Questions and answers
Can I make palaw in a regular pot?
Yes. Use the heaviest pot with a tight lid you have, and put a clean tea towel under the lid for the final steaming to catch the condensation.
Why are the carrots cut so thick?
Thick strips hold their shape and slowly release sweetness into the rice. Thin shreds turn to mush.
How is palaw different from Afghan kabuli palaw?
Kazakh palaw cooks the rice in the pot with the meat, carrots and cumin. Kabuli palaw parboils the rice, then steams it, and is topped with sweet carrots and raisins.
How long does it take to make Palaw (Kazakh Lamb and Carrot Pilaf)?
About 2 h 30 min in total: 30 min of preparation and 2 h of cooking.
How many calories are in Palaw (Kazakh Lamb and Carrot Pilaf)?
About 680 kcal per serving, with 28 g of protein, 72 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 680 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 72 g |
| Fat | 31 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
