For goodness sake what is this? You’re doing it wrong again.
I apologise whole heartedly to all of you from the mediterranean world but heres the thing. Your pilav (rice) is wrong. Just wrong. So wrong. Wronger than wrong.
Honestly what do you think you’re doing????
Ok here’s what to do. I’m going to tell you how to make Polo (p-Uh-lo, not polo as in the sport) another life saving dish from Central Asia. Sometimes called Plov in Kyrgyztan or Uzbekistan but in Xinjiang, China, it’s called Polo. And it’s the real deal.
Get lots of rice. I mean lots.
Get yourself some mutton. Not lamb, mutton. I’ve already told you this but I just have to keep telling you. However, don’t just get normal mutton. Make sure it has plenty of fat and gristle on it. Be sure to get really nice wads of meat, but also some of the most fatty bits of sheep you can find.
Get some carrots. Get some onions. Get a whole blooming clove of garlic. Also get some raisins if you’re brave enough. Finally you’ve got to get your cumin.
CUMIN IS THE MOST IMPORTANT SPICE IN THE WORLD. IF YOU AREN’T USING CUMIN JUST GENERALLY IN YOUR FOOD YOU REALLY NEED TO RECONSIDER YOUR COOKING.
Also none of this chickpea rubbish. Ugh. Why would you put chickpeas in this dish?
Ok… you’ve get the stuff you need. Let me show you what you will be making….
I know right? Isn’t she beautiful? Wonderful rice dripping with a red gold grease from the succulent mutton. As the dish cooks all of the juices from the meat are absorbed into the rice and carrots, creating a dish that is endless in succulence and deliciousness. The sweetness of the carrots slightly offsets the saltiness of the dish, creating a wonderful combination. The mutton itself should be tender and juicy, best eaten with the hands if you can. A topping of spinach is ideal for this dish.
As a side I would recommend bansantze, a light, vinegary, salad like dish that goes very well with the heaviness of the Polo.
It is eaten usually on a large plate that is shared between several people. The rice is heaped onto the platter and each person will hollow out an area of the mound for themselves. The mutton tops the lovely pile and can be eaten at any point in the hollowing out process.
What you have here is another example of perfection. A delightfully tasty dish that is full of surprisingly subtle flavours along with the pure glory of greasy stodge. When done just right the dish does not appear stodgy or fatty at all, but bursting with all round deliciousness.
Central Asia knows where it’s at. For goodness sake mediterranean cuisine (and everyone else) sort your rice dishes out.