Palov, known elsewhere as plov or pilaf, is the national dish of Uzbekistan, made for celebrations, weddings, and everyday meals alike. Olma palov is a festive variation that tucks whole or halved apples into the rice as it steams, perfuming the dish with fruit. It comes from the Fergana Valley and the Tian Shan foothills where wild apple ancestors (Malus sieversii) were first domesticated thousands of years ago. Using apples in the pilaf is a quiet nod to that ancient botanical heritage: the apple is not a garnish here but a flavouring that seeps into every grain.
Ingredients
Main
100 g clarified butter (ghee) or vegetable oil
300 g lamb, beef, or chicken, cut into large chunks
2 piece medium onions, peeled and sliced into half-rings
200 g carrots, peeled and cut into thin matchsticks
300 g long-grain rice (devzira or basmati), rinsed and soaked 30 min
3 piece firm apples (Granny Smith or similar), cored and halved
0.5 cup sultana raisins, rinsed
Spices
1 tsp ground coriander
1 tsp salt, plus more to taste
Method
Heat the clarified butter in a large heavy-bottomed pot (kazan or Dutch oven) over medium-high heat. Add the meat and brown on all sides, about 5–7 minutes.
Add the sliced onions and carrots to the browned meat. Reduce heat to low, cover, and cook for 30 minutes, stirring every 10 minutes until the vegetables are soft and golden.
After 30 minutes, season with salt and ground coriander. Stir to combine.
Drain the soaked rice and layer it evenly over the meat and vegetables without stirring. Pour enough boiling water to cover the rice by about 2 cm.
Bring to a boil over high heat. Nestle the cored apple halves cut-side up into the rice and scatter the raisins around them. Allow the water to evaporate completely before reducing heat.
Once the surface water has evaporated and steam holes appear in the rice, reduce heat to the lowest setting. Cover tightly and cook for 20 minutes.
Uncover, gently turn the top layer of rice, and flip the apples. Re-cover and cook a further 10 minutes until the rice is fully tender and fluffy.
Mix gently and serve on a large platter, topped with the meat, apples, and any cooking juices.
Notes
Serve with a simple tomato and onion salad (achichuk) and plain yogurt alongside. The apples can be eaten with the rice: their soft, slightly caramelised flesh is part of the dish, not a garnish.
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