📝 About This Recipe
Osh Palov is the crown jewel of Uzbek cuisine, a legendary 'one-pot' masterpiece traditionally prepared for weddings and honored guests. This soul-warming dish features tender Halal lamb, sweet carrots, and aromatic cumin, all layered under a blanket of perfectly steamed, long-grain rice that absorbs the rich, savory flavors of the 'zirvak' base. It is more than just a meal; it is a symbol of hospitality and Central Asian heritage that brings families together around a single shared platter.
🥗 Ingredients
The Meat and Fat
- 2 lbs Lamb shoulder or leg (cut into 1.5-inch cubes, bone-in pieces added for flavor)
- 3/4 cup Vegetable oil (cottonseed oil is traditional, but sunflower or grapeseed works well)
The Vegetables
- 2 large Yellow onions (thinly sliced into half-moons)
- 2 lbs Carrots (peeled and cut into matchsticks (julienned), not grated)
- 2 whole heads Garlic (unpeeled, only the bottom root trimmed off)
- 1-2 whole Red chili pepper (kept intact to avoid excessive heat)
The Rice and Aromatics
- 1 kg Lazar or Basmati rice (approx. 4.5-5 cups; high-quality long-grain is essential)
- 2 tablespoons Cumin seeds (whole seeds, toasted and slightly crushed in palm)
- 1 tablespoon Dried barberries (Zereshk) (optional, for a traditional sour pop)
- 1/2 cup Chickpeas (canned or pre-soaked overnight)
- 2 tablespoons Salt (adjust to taste)
- 5-6 cups Boiling water (as needed for the broth and steaming)
👨🍳 Instructions
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1
Rinse the rice thoroughly in a large bowl of cold water at least 5-6 times until the water runs completely clear. Soak the rice in warm, salted water for at least 30 minutes while you prepare the base.
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2
Heat the oil in a heavy-bottomed cast-iron Dutch oven (Kazan) over high heat until it begins to shimmer and slightly smoke.
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3
Carefully add the lamb pieces. Sear the meat until it develops a deep, dark brown crust on all sides (about 10-15 minutes). This browning is crucial for the color of the final rice.
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4
Add the sliced onions to the meat and sauté for 8-10 minutes until they are soft and have turned a rich golden-brown color.
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5
Layer the julienned carrots over the meat and onions. Do not stir immediately; let them soften for 5 minutes, then stir everything together and cook for another 10 minutes until the carrots are limp and fragrant.
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6
Pour in enough boiling water to just cover the mixture. Add the whole garlic heads, whole chili peppers, chickpeas, barberries, half of the cumin, and salt. This is the 'zirvak' (the soup base).
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7
Reduce heat to medium-low and simmer the zirvak uncovered for 40-45 minutes. The liquid should reduce slightly and become incredibly flavorful and dark.
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8
Taste the zirvak; it should be slightly over-salted, as the rice will absorb much of the salt later. Remove the garlic and chili carefully and set aside on a plate.
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9
Drain the soaking rice and spread it in an even layer over the meat and carrots. Do not mix the rice with the bottom layers!
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10
Gently pour boiling water over a slotted spoon onto the rice so you don't disturb the surface. The water should rise about 1 inch (or one finger joint) above the rice level.
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11
Increase heat to high and bring to a vigorous boil. Let the water evaporate until it is no longer visible on the surface, and the rice has absorbed most of it.
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12
Sprinkle the remaining cumin over the rice. Use the handle of a wooden spoon to poke 5-6 holes through the rice to the bottom of the pot to allow steam to escape. Nestled the garlic and chilis back into the rice.
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13
Reduce heat to the absolute lowest setting. Cover the pot with a tight-fitting lid (wrap the lid in a clean kitchen towel to catch condensation). Let the Palov steam for 20-25 minutes.
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14
Turn off the heat. Remove the lid, set aside the garlic and chili, and gently fluff the rice. Mix the meat and carrots from the bottom into the rice until the color is uniform.
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15
Mound the Palov onto a large communal platter (lagan), placing the meat and whole garlic heads on top for a stunning presentation.
💡 Chef's Tips
Always use a heavy-bottomed pot like a cast-iron Dutch oven to ensure even heat distribution and prevent scorching. Never stir the rice into the meat/carrot base until the very end; the layering technique is what creates the distinct textures. Julienne your carrots by hand; grated carrots will turn into mush and ruin the structure of the dish. If the rice still feels too firm after the steaming time, add 2-3 tablespoons of water into the holes and steam for another 5-10 minutes. Ensure the water is boiling when added to the pot to maintain the temperature and prevent the rice from becoming gummy.
🍽️ Serving Suggestions
Serve with 'Achichuk'—a simple salad of paper-thin sliced tomatoes, onions, and spicy peppers. Pair with a pot of hot green tea (95 tea) to help digest the rich fats of the dish. Offer a side of plain yogurt or 'Suzma' (strained yogurt) to provide a cool contrast to the spices. Serve with fresh Uzbek 'Non' (flatbread) to soak up the flavorful oils at the bottom of the plate. Provide a small bowl of sliced radishes or pickled onions to cleanse the palate between bites.