Muffins recipes

National dish of Turkmenistan

flag of Turkmenistan

  • Independence: 25. 12. 1991
  • Capital: Ashgabat
  • Official language: Turkmen
  • Population: 5 125 693
  • Area: 491 210 km2
  • International code: TN
  • Currency: Turkmen new manat (TMT)
map of Turkmenistan

Pilaf (Palaw)


  • 1 kg meat (chicken / turkey / lamb / beef)
  • 2 onions, sliced in half circles
  • 5-6 medium carrots, julienned
  • 300 ml vegetable oil
  • 1 kg basmati rice
  • 1½ l water
  • 2 tablespoons salt (approx)
Pilaf (Palaw) is national food (dish) of Turkmenistan


Cut up the meat into mouthful chunks. Add a pinch of salt and mix. Heat oil in a non-stick pot and fry the meat chunks until light brown. Stir in the sliced onions and continue frying. Stir in the julienned carrots and fry until soft. Add water and the remaining salt. Boil for 10 minutes. The broth should have a slight salty taste. Rinse and drain the rice and pour into the pot. Once the water has been absorbed, reduce the heat, cover, and cook for 30-40 minutes, stirring once in between.


Pilaf (also known as pulaw, palaw, pulao, polow, plov and pilav) is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat and vegetables. Pilaf and similar dishes are common to Balkan, Middle Eastern, Central and South Asian, East African, Latin American, and Caribbean cuisines.

The English term pilaf is borrowed directly from the Turkish, pilav, which in turn comes from (Classical) Persian polow, and ultimately derives from Sanskrit pulāka, "lump of boiled rice". The English term is further influenced by Modern Greek pilafi. Due to the vast spread of the dish, there exist variations of the name in many languages, including plov, polou, palov, pilau, etc.

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