Oshi Palav, a traditional meal and its social and cultural contexts in Tajikistan

Rinse the rice under cold water until the water runs clear; soak for 30 minutes.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until golden brown, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add cubed lamb to the pot and brown on all sides, about 8-10 minutes.

Sprinkle in cumin, black pepper, and salt; mix well to coat the meat.

Add sliced carrots and cook for another 5 minutes, stirring occasionally.

Pour in water to cover the meat and bring to a boil; reduce heat to low.

Add bay leaves and chickpeas; cover and simmer for 1 hour until lamb is tender.

Remove the lid and stir in the soaked rice, spreading it evenly over the meat.

Pour enough water over the rice to cover it by about an inch; do not stir.

Increase heat to medium-high and bring to a boil; then reduce to low.

Cover tightly and cook for 20-25 minutes until rice is tender and water is absorbed.

Remove from heat and let it rest, covered, for 10 minutes.

Fluff the rice with a fork and mix in dried fruits and fresh herbs before serving.

Equipment Needed

Dietary

Allergens