Directions: |
Directions:Clean then cut the carrots into thin long pieces, then do the same with the onions. Cut the meat (keep it in larger pieces, about half of a hand size). Heat a medium cast iron pan - add the canola oil - and heat until you see a slight smoke (don’t boil). Put the strip cut onions and the cut meat into the pan slowly. Mix onions and meat until the onions are a golden brown color. Then add your carrots, boiled water, and mix. Put the uncut bulb of garlic into the simmering pan. Then put your rice, making sure there is 1 inch of water above the rice. Mix a few times with all the seasonings then let it sit. Put a large plate over the rice - covering everything - and let the rice absorb all the water (here, put the heat to the lowest). Meal is done once everything is cooked and the rice absorbs all the water. Mix everything together a final time and serve on a plate. |
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Notes: |
Personal
Notes: When preparing Osh Palov one must feel confident. If the preparer of Osh Palov is in a hurry, then the dish will come out tasting bland and colorless like a flower that hasn’t sprouted full of color yet. For Osh Palov to be very delicious, make sure you put a plate over the rice so the rice will soak up all the flavor like a sponge in water. Whenever Akhmad closed his eyes each time he took a bite of Osh Palov he had in front of him. Life would be much nicer if one could carry the tastes and smells of this maternal home whenever one pleased.
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