Tajik Sofakli Palov

Ingredients

In Tajik Sofakli Palov, the main difference from the original Uzbek dish is the use of Tajik spices and flavors. Tajik cuisine often incorporates more delicate and subtle flavors compared to Uzbek cuisine. Additionally, the Tajik version may include different vegetables and spices that are commonly used in Tajik cooking. We alse have the original recipe for Sofakli palov, so you can check it out.

• 500g (2 1/4 cups) basmati rice 500g (2 1/4 cups) basmati rice
• 500g (1 lb) lamb, cut into cubes 500g (1 lb) lamb, cut into cubes
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1/2 cup raisins 1/2 cup raisins
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 4 cups (950ml) water or lamb broth 4 cups (950ml) water or lamb broth
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh herbs (such as cilantro or parsley), for garnish Fresh herbs (such as cilantro or parsley), for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 70g, 15g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. 2.
   In a large pot, heat some vegetable oil over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
3. 3.
   Add the lamb cubes to the pot and cook until browned on all sides. Add the minced garlic, ground cumin, ground coriander, ground paprika, ground cinnamon, and ground cloves. Cook for another 2 minutes until the spices are fragrant.
4. 4.
   Add the julienned carrots and raisins to the pot and cook for 5 minutes, stirring occasionally.
5. 5.
   Add the drained rice to the pot and stir well to combine with the meat and vegetables. Pour in the water or lamb broth and season with salt.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
7. 7.
   While the rice is cooking, heat some vegetable oil in a separate pan. Add the reserved caramelized onions and fry until crispy. Remove from the pan and set aside for garnish.
8. 8.
   Once the rice is cooked, fluff it gently with a fork. Serve the Tajik Sofakli Palov hot, garnished with the crispy fried onions and fresh herbs.

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch for fluffy and separate grains.
• Lamb — Choose tender cuts of lamb for the best texture and flavor.
• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up.

Tips & Tricks

• For added flavor, you can marinate the lamb cubes with the spices and garlic for a few hours before cooking.
• To achieve perfectly cooked rice, make sure to let it rest for 5 minutes after cooking before fluffing it with a fork.
• You can customize the dish by adding other vegetables such as bell peppers or peas.

Serving advice

Tajik Sofakli Palov is traditionally served as a main course. It pairs well with a side of yogurt or a fresh salad. Serve it hot to fully enjoy the flavors and aromas.

Presentation advice

To enhance the presentation of Tajik Sofakli Palov, arrange the dish on a large platter with the caramelized onions and fresh herbs sprinkled on top. The vibrant colors of the rice, meat, and vegetables will create an inviting and appetizing display.