We started learning about Tajikistan this week and did my unaware self have a lot to learn. I thought I had heard of it. But also, I think I may be thinking of somewhere else. You have to read that one really slow or twice, English was not my favorite subject in school. Ironically, here I am trying to write blog posts for hobby. So, planning this week’s lineup was so much fun – a place that quite literally, none of us knew anything about.
What I do know now, is that you can call me impressed because from as far as I can tell, they have these mountain skylines that would leave you breathless. Coming from me, well, that says something, I live in Colorado – like, home of the Rockies, Colorado. I see mountains just about everywhere I look. I am a self-proclaimed mountain viewing snob; we have driven and hiked all over this state to find those magical spots you don’t think could really exist without a filter. And while we have definitely found awe in these Colorado mountains, Tajikistan doesn’t seem to be lacking by any means.
Finally, with all this mountain talk, it reminds me that we are quickly moving into fall and the leaves are starting to change! These are easily my favorite hikes of the year to take. Not to hot, not to cold, perfectly and adequately stunning. And to celebrate the start of fall, Tajikistan’s ‘Oshi Palav’ seemed pretty perfect for bringing in the new season – root vegetables, lamb, rice, and so many spices! So warm and cozy! We’ve got something in common with Tajikistan though – family time and food are pretty sacred. This meal is meant to be eaten as a community dish and with bread and your hands so the kids will really love it! Oshi Palav is such a big deal, it has even become a UNESCO Intangible Cultural Heritage nominee.
*Side note: It did snow last week (in September, so weird), but I have no plans for winter just yet so we’re pretending it just didn’t happen.
Oshi Palav
Ingredients
- 1 lb lamb (but you can use any meat you prefer)
- 2 cups rice (I used Basmati)
- 3 cups water
- 1 cup of raisins
- 3 carrots, julienned
- 1 sweet onion, sliced
- 1 parsnip, julienned
- 1 head of garlic, top cut off
- 1 can of garbanzo beans
- 1 1/2 tsp coriander
- 1 1/2 tsp cumin
- 3 tbsp olive oil
Directions:
- Rinse and presoak rice
- Dice the meat and brown in the olive oil, about three minutes on each side. While the meat is cooking julienne the carrots, parsnip and onion. Remove meat from heat and keep on side.
- Add onions to the pot and saute, when soft, add carrots and parsnips. Continue to saute the vegetables until all become soft.
- Add garbanzo beans, raisins, spices, and garlic head (top removed). Cover and cook on low heat for 10 minutes.
- Add meat back in, cover, and simmer for another 20 minutes.
- Drain and add rice and water. Bring to a boil for 5-10 minutes. Reduce heat to a simmer and cover. Cook until liquid has been fully absorbed (about 35-40 minutes, but can vary based on the type of rice).
We chose to serve this with a cucumber and tomato salad and green tea – also pretty popular in Tajikistan. Don’t let it sit too long because the rice can get a little soggy and starchy!
Want some other fun rice based dishes to try: Chicken Fricasse, Indonesian Nasi Goreng, St Vincent and the Grenadines Blaff
[…] I should have learned from Tajikistan, that the lamb does give off a pretty distinctive taste and mutes the spices down some. The boys of […]