Sarimsaaqli Palaaw (Central Asian Garlic Pilaf)

This Sarimsaaqli Palaaw is a beloved Central Asian comfort food that brings the warmth of Uzbek hospitality to your kitchen. The dish centers on long-grain rice simmered in a rich broth of lamb, carrots, and onions, but its defining feature is the inclusion of whole heads of garlic. As the pilaf steams, the garlic mellows completely, transforming into a sweet, buttery paste that many diners scoop out to mix into their rice. The result is a fragrant, savory meal with tender meat and fluffy grains, perfect for family gatherings or any occasion where you want to serve a hearty, flavorful main course.

Cooking Method: Boiling, Steaming

Cuisine: Global

Courses: Side Dishes

Difficulty: Advanced

Servings: 5

Calories: 3290.0

Description

This Sarimsaaqli Palaaw is a beloved Central Asian comfort food that brings the warmth of Uzbek hospitality to your kitchen. The dish centers on long-grain rice simmered in a rich broth of lamb, carrots, and onions, but its defining feature is the inclusion of whole heads of garlic. As the pilaf steams, the garlic mellows completely, transforming into a sweet, buttery paste that many diners scoop out to mix into their rice. The result is a fragrant, savory meal with tender meat and fluffy grains, perfect for family gatherings or any occasion where you want to serve a hearty, flavorful main course.

Directions

1
Heat oil in a large, heavy-bottomed pot over medium heat.
2
Add diced onions and sauté until they turn light brown and fragrant.
3
Add cubed lamb meat and stir, cooking until the meat is browned on all sides.
4
Add julienned carrots and 5 cups of water.
5
Increase heat to medium-high and cook the stew until the meat is tender, about 7 minutes.
6
Season with salt, ground cumin, and ground red pepper.
7
Gently bury whole heads of garlic into the stew mixture.
8
Sprinkle the soaked and drained rice evenly over the stew, being careful not to disturb the layers.
9
Carefully pour 8 cups of water over the rice, ensuring the rice layer remains intact.
10
Bring to a boil and cook uncovered until the rice absorbs most of the water, about 40-45 minutes.
11
Once the water is absorbed, fluff the rice slightly to create an even surface.
12
Cover the pot tightly with a lid.
13
Reduce heat to the minimum setting and let the pilaf steam for 25-30 minutes.
14
Remove from heat and let rest for 5 minutes before serving.

Nutrition Facts

Servings 5 cups

Amount Per Serving
Calories 3290.0kcal

% Daily Value *
Total Fat 276.6g426%
Saturated Fat 67.9g340%
Cholesterol 440.4mg147%
Sodium 622.9mg26%
Total Carbohydrate 86.5g29%
Dietary Fiber 19.7g79%
Sugars 39.8g
Protein 122.6g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sarimsaaqli-palaaw-central-asian-garlic-pila/