Gelak palav

Name: Gelak palav
Total time: 1 h 20 min
Yield: 6
Ingredients: carrots — 1 шт; cilantro — 0,5 пучок; cumin — 1 ч. л.; garlic — 2 зубчика; lamb — 400 г; onion — 2 шт; rice — 300 г; turmeric — 0,5 ч. л.; black pepper — 0,5 ч. л.; salt — 2 ч. л.; sunflower oil — 120 мл; water — 650 мл

Tajik cuisine

Editorial 1 h 20 min 6 servings

Master 160 kcal/100 g updated November 1

A Tajik pilaf with meatballs: fluffy rice with turmeric and cumin, simmered in the meatball broth and served in a mound with herbs.

Method

Pass the lamb through a meat grinder. Add 1 onion grated on a coarse grater, 2 cloves of garlic, 0.5 tsp of cumin, 1 tsp of salt and 0.5 tsp of black pepper, knead well and refrigerate for 30 minutes.
Wet your hands with cold water and shape the ground meat into 30 g meatballs.
Slice the remaining onion into half rings and cut the carrot into thin strips. Heat 120 ml of oil in a kazan and fry the vegetables for 7–10 minutes until lightly golden.
Pour in 650 ml of water, bring to a boil, add the meatballs, cover and simmer over low heat for 20 minutes.
Add the remaining cumin, the turmeric and 1 tsp of salt. Spread the rinsed rice in an even layer and cook without stirring over medium heat until all the liquid has evaporated.
Gather the rice into a mound, cover with a lid and steam over the lowest heat for 15 minutes, then leave under a towel for another 15 minutes.
Transfer the rice in a mound to a large platter, arrange the meatballs on top and sprinkle with chopped cilantro.