Turkmen Rice - Türkmen Palaw

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots add a unique flavor while being cost-effective.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quicker to prepare.

Put oil in a pot and warm it up.

Salt the chicken and add it to the pot and sear it on medium heat, turning to sear both sides equally.

Add sliced onions and sauté them.

Add carrots and sauté all together until carrots are tender.

Add all of the hot water and bring to a boil.

Close the lid and reduce to low heat, letting it boil for 1 hour (or up to 2 hours for more flavor).

Check if some water was lost and add more hot water if necessary. Adjust salt to taste, making it a little salty for the rice.

Wash and rinse the rice.

Increase heat to high. When the soup starts to boil hard, add the rice.

Carefully place the chicken on top of the rice with a wooden spoon, ensuring the rice is evenly covered with soup.

Reduce heat to medium and close the lid, checking occasionally if the rice has absorbed all the water without stirring.

Once the rice has absorbed the water, reduce heat to warm. Wrap the lid with a paper towel and close the pot firmly, letting it rest for 20 minutes.

After resting, turn off the heat, open the lid, and serve the rice on a plate with carrots and chicken on top.

Cooking Techniques

Equipment Needed

Spice Level: