Tashkent Paloo

Tashkent Paloo, also known as Tashkent Plov, is a traditional Uzbek dish known for its rich flavors and aromatic spices. Originating from Tashkent, the capital of Uzbekistan, this dish is a staple in Central Asian cuisine. Featuring a combination of succulent meat, fragrant rice, and sweet vegetables, Tashkent Paloo is a one-pot wonder that brings families and communities together during festive occasions and everyday meals. Historically, it is served at weddings, holidays, and large gatherings, symbolizing abundance and hospitality.

Ingredients for Tashkent Paloo

• Lamb - 1 kg, cut into pieces
• Basmati Rice - 500g, rinsed and soaked
• Carrots - 500g, julienned
• Onions - 2 large, sliced
• Garlic - 1 bulb, whole
• Cumin - 1 tablespoon
• Coriander - 1 tablespoon
• Salt - to taste
• Black Pepper - to taste
• Vegetable Oil - 100ml
• Raisins - 100g
• Dried Apricots - 100g, chopped
• Water - 1.5 liters

Preparation Steps

1. Prepare the rice by rinsing it under cold water until the water runs clear, then soak it in cold water for at least 30 minutes.

2. Julienne the carrots and slice the onions thinly.

3. Chop the lamb into bite-sized pieces, ensuring you remove any excess fat.

4. Gather the whole bulb of garlic and keep it aside as it is an essential flavor component.

Cooking Process

1. Heat the vegetable oil in a large pot over medium heat.

2. Add the onions and sauté until they turn golden brown.

3. Stir in the lamb pieces and cook until they are browned on all sides.

4. Add the carrots into the pot, mixing well with the meat and onions.

5. Place the whole bulb of garlic in the center of the pot.

6. Season with cumin, coriander, salt, and black pepper to taste.

7. Pour in water until the mixture is just covered. Let it simmer over low heat for about an hour.

8. Drain the soaked rice and carefully add it over the meat and vegetable mixture.

9. Evenly distribute the raisins and apricots over the top.

10. Add additional water as needed to ensure the rice is covered. Do not stir.

11. Cover the pot and reduce the heat to low. Allow the plov to cook for about 30-40 minutes until the rice is tender and has absorbed the flavors.

12. Once done, gently fluff the rice with a fork while being careful not to disturb the layers of meat and vegetables below.

13. Remove the garlic bulb before serving.

Enjoying Tashkent Paloo

Tashkent Paloo is best enjoyed hot, served in a large communal dish where everyone can gather around and share. Traditionally, it is served with fresh salads or a yogurt-based side dish to balance the richness of the plov. Drinking hot green tea alongside this meal complements the flavors and aids in digestion.