Garagum Palaw
What is Garagum Palaw?
Garagum Palaw is a Turkmen-style pilaf named for the vast Karakum (Garagum) Desert, a dish built for sharing and for sustaining travelers and herders with a balanced bowl of grains, meat, and aromatics. It centers on tender pieces of lamb seared in hot vegetable oil, then simmered with ribbons of onion and carrot, perfumed by cumin seeds, coriander seeds, and a touch of turmeric, before being crowned with long-grain rice that absorbs the savory broth. Some cooks fold in chickpeas and raisins for substance and brightness, finishing the platter with fresh parsley and a hint of chili flakes. The result is a fragrant, one-pot celebration of hearth and hospitality.
Ingredients
- lamb (bone-in chunks, about 700 g)
- long-grain rice (2 cups, well-rinsed)
- onion (2 medium, thinly sliced)
- carrot (3 medium, cut into matchsticks)
- garlic (1 whole bulb)
- vegetable oil (about 1/3 cup)
- cumin seeds (1 teaspoon)
- coriander seeds (1 teaspoon, lightly crushed)
- turmeric (1/2 teaspoon, optional for color)
- black pepper (to taste)
- salt (to taste)
- raisins (1/3 cup, optional)
- chickpeas (1 cup cooked, optional)
- bay leaf (2)
- water (as needed)
- parsley (for garnish)
- chili flakes (optional, for garnish)
Preparation
- Rinse the long-grain rice under cool water until it runs mostly clear; soak it in fresh water for about 20 minutes, then drain well.
- Pat the lamb dry. Slice the onion thinly and cut the carrot into matchsticks. Leave the bulb of garlic whole, trimming the root end so the cloves hold together.
- Measure the spices—cumin seeds, coriander seeds, and turmeric—and keep salt and black pepper nearby.
Cooking
- Heat a heavy pot or kazan over medium-high and add the vegetable oil. When shimmering, add the lamb in a single layer and sear, turning occasionally, until well browned on most sides, about 8 to 10 minutes. Season with a pinch of salt and black pepper.
- Add the sliced onion and cook until translucent and lightly golden, about 5 to 7 minutes. Stir in the carrot and cook until slightly softened, about 3 to 4 minutes.
- Sprinkle in the cumin seeds, coriander seeds, and turmeric; stir until fragrant, about 30 seconds. Nestle the whole bulb of garlic and the bay leaf among the lamb.
- Pour in enough hot water to cover the lamb by roughly a finger’s width. Bring to a gentle boil, then reduce to a bare simmer. Partially cover and cook until the lamb is tender and the flavors have melded, about 45 to 60 minutes. Taste and adjust with salt and black pepper.
- Stir in the drained chickpeas and the raisins. Smooth the mixture, then gently scatter the drained long-grain rice in an even layer over the top without stirring. Add enough hot water so the surface just covers the long-grain rice by about a fingertip. Taste the liquid at the edge; adjust with a little salt if needed.
- Raise the heat to maintain a steady simmer. Cook uncovered until the surface of the long-grain rice looks dry and small steam tunnels appear, about 12 to 15 minutes. Using the handle of a spoon, make several holes through the long-grain rice down to the bottom to vent steam. Cover tightly and steam on low until the long-grain rice is fully tender, another 10 to 12 minutes.
- Turn off the heat and let the pot rest, covered, for 10 minutes. Discard the bay leaf and lift out the bulb of garlic.
Serve and enjoy
Fluff the top layer of long-grain rice with a fork, then gently fold together with the lamb, onion, and carrot so the grains stay separate. Mound the Garagum Palaw on a wide platter. Garnish with chopped parsley and a light sprinkle of chili flakes. Offer extra salt and black pepper at the table.
Tips and variations
- For richer color, bloom a pinch of turmeric in the hot vegetable oil before searing the lamb.
- Prefer a leaner profile? Trim excess fat from the lamb and add a splash more hot water if the pot reduces too quickly.
- Using dried chickpeas? Cook them until tender in separate water first, then add with the aromatics.
- Balance sweetness by adjusting the raisins and a pinch of salt; you can also add a touch more black pepper for bite.
- To refresh leftovers, warm gently with a spoonful of hot water to loosen the long-grain rice, and finish with fresh parsley.