Palov

Palov is a braised rice dish of lamb, carrots and onion, cooked together in oil and seasoned with cumin. It is the national rice dish of Tajikistan, and it is also made in Uzbekistan, where it is called plov, so the dish and its method are shared between the two countries.

What it really is

Lamb, onion and carrot are fried together in oil in a heavy pot until the meat is browned. The rice goes in next, followed by water or stock, and the pot is covered so that the grains cook in the juices and absorb the fat. Cumin seasons the whole dish, giving it a warm, earthy taste. Palov belongs to the pilaf family of rice cooked in fat with meat, but it is made in one pot, so the rice, meat and vegetables finish together rather than being cooked and served apart.

How it's served

• Hot, piled on a large shared platter, with the lamb and carrot mixed through or set over the top.
• Eaten from the shared dish with a fork or spoon.
• Often with a fresh salad or pickled vegetables alongside.

How to write it on the menu

• Put the protein in the name, for example "Lamb palov", because the lamb is what guests order it for.
• The classic recipe contains no common allergen, so say so clearly. Confirm the cooking oil and any stock or spice blend the kitchen uses.
• State the portion, by plate or by weight, and say that the carrot and onion are cooked into the rice.
• If the kitchen offers a vegetable version without lamb, list it as a separate item with its own name.