Turkmen palov. Turkmen Tagamlary.

Rinse the rice under cold water until the water runs clear, then 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 diced lamb and cook until browned on all sides, about 8-10 minutes.

Add sliced carrots and cook for another 5 minutes until softened.

Stir in minced garlic, cumin, black pepper, and salt, cooking for 1-2 minutes until fragrant.

Add soaked rice to the pot, spreading it evenly over the meat and vegetables.

Pour in water, ensuring it covers the rice by about an inch.

Add chickpeas, dried apricots, raisins, and bay leaves on top of the rice.

Bring to a boil, then reduce heat to low and cover tightly.

Cook for 20-25 minutes without lifting the lid, 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, mixing in the meat and vegetables.

Serve hot, garnished with additional dried fruits if desired.

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