Palaw (Turkmen Mutton and Carrot Pilaf)
In short: Rice cooked with browned mutton, onion rings and thin carrot strips in generous fat, lightly seasoned. The Turkmen pilaf for weddings and holidays. It takes about 2 h in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 35 min
- Resting
- 10 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 640 kcal
Weddings, birthdays and New Year gatherings in Turkmen homes all call for palaw, traditionally cooked in a huge cauldron so there is plenty to share with neighbors. Mutton is browned in generous fat with onion rings and thin carrot strips, then simmered until tender before the rice goes in. Seasoning stays light, mostly salt and black pepper, so the sweet carrots and rich meat lead. This home version uses a heavy pot with a tight lid.
Instructions
- Rub 1 teaspoon of the salt into the meat. Heat the oil in a heavy 26 cm (10 in) pot over medium-high heat and brown the meat for 8 to 10 minutes, turning, until deep golden on most sides.
- Add the onions and cook for 8 minutes, stirring often, until soft and golden at the edges. Add the carrots and cook for 5 minutes more, until they soften slightly and the oil turns orange.
- Pour in the hot water, then add the remaining salt and the pepper. Tuck the garlic into the center of the pot. Bring to a boil, cover and simmer on low heat for 40 minutes, until the meat is almost tender.
- While the meat simmers, rinse the rice in several changes of cold water until the water runs nearly clear, then drain well.
- Ladle the liquid into a measuring jug. You need 600 ml (2 1/2 cups), so boil it down or top it up with hot water, then pour it back and bring the pot to a hard boil.
- Scatter the rice over the meat and carrots, stir once so it is evenly mixed, and level the top. Boil uncovered for 6 to 8 minutes, until the liquid has sunk just below the surface of the rice and steam holes appear.
- Poke 5 or 6 holes through the rice with the handle of a wooden spoon. Turn the heat to its lowest setting, cover with a tight lid and steam for 25 minutes without lifting it.
- Take the pot off the heat and rest it, covered, for 10 minutes. Lift out the garlic, fluff the rice gently from the bottom, and pile it on a large platter with the meat on top.
Tips
- Use a heavy pot with a tight lid. If the lid does not seal well, wrap it in a clean towel with the corners knotted up over the top, away from the flame, so the steam stays in and the rice turns out fluffy.
- Keep the fat. The oil or mutton fat coats each grain so the rice stays separate, and it carries the flavor of the meat. Some cooks stir in a handful of raisins or dried apricots with the rice, or add a teaspoon of cumin seeds with the carrots.
Questions and answers
Can I make palaw with beef or chicken?
Yes. Turkmen cooks also make it with beef or chicken. Beef chuck needs about the same 40-minute simmer. Bone-in chicken thighs need only 20 minutes before the rice goes in.
How is palaw served and eaten?
It is heaped on one large platter with the meat on top, often with a tomato and cucumber salad, pickles or plain yogurt. At celebrations it is traditionally eaten from the shared platter with the fingers, though a spoon is fine at home.
How should I store leftover palaw?
Cool it quickly and refrigerate it within 2 hours in a covered, shallow container. Eat it within 3 days. Reheat each portion with a splash of water until steaming hot throughout, at least 74°C (165°F).
How long does it take to make Palaw (Turkmen Mutton and Carrot Pilaf)?
About 2 h in total: 25 min of preparation and 1 h 35 min of cooking.
How many calories are in Palaw (Turkmen Mutton and Carrot Pilaf)?
About 640 kcal per serving, with 23 g of protein, 63 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 63 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
