Lamb pilaf cooked in lamb fat with carrots and a generous handful of Hami raisins — the eastern oasis variant of the Uyghur classic.
Where Kashgari polu can run a little drier, the Turpan-Hami version is plumper with fruit — the region produces some of China's most famous raisins (from the Turpan grape valleys) and they go straight into the pilaf. Lamb is browned with onion in plenty of lamb fat, then carrots in long ribbons go on top, then rice, then the dark Turpan raisins, then water just enough to cover. Covered and steamed until each grain is glossy and golden-orange from the carrots. Served with a quartered tomato and a glass of green tea.
Rice cooked in lamb fat, topped with carrot strips and dark Hami raisins. The fat coats every grain; the raisins are slightly sweet and slightly sour. Eaten with a side of tomato salad to cut the richness.
Hami raisins (made from the legendary Hami sweet melon valley grapes) are concentrated and sun-dried — sweeter than commercial raisins and with a faintly winey edge. The lamb fat absorbs the sugar from raisins during cooking, giving the rice an unmistakable sweet-savory layer.
Variations
Turpan polu uses local raisins; Hami polu uses Hami-specific varieties; Kashgar polu skips raisins and uses just carrots — eastern oases sweeter, western drier.
On the Palate
Where Hami Polu sits in the Uyghur flavor cloud
Ingredients
Serves 4
How it's made
5 steps · 84 min active · 36 min waiting
- 124 min
Cube 600g lamb shoulder into 4cm chunks. Render 4 tbsp lamb fat in a heavy pot (or use ghee). Brown lamb 6 min. Remove.
- 224 min
Add 2 sliced onions; brown 8 min in the fat until deep gold. Return lamb. Add 1 tsp salt, 1 tsp ground cumin, 1 tsp coarse pepper. Stir 1 min.
- 324 min
Cut 600g carrots into 1cm × 5cm batons. Spread evenly over the lamb-onion layer. Don't stir.
- 424 min
Wash 400g long-grain rice (basmati or jasmine) and spread evenly over the carrots. Scatter 100g Turpan raisins on top. Pour 700ml boiling water down the side of the pot — just enough to barely cover the rice.
- 524 min
Cover; cook on low heat 25 min undisturbed. Rest 10 min off heat. Open: gently scoop from one side, lifting rice and carrots together onto a serving platter. Serve with quartered fresh tomatoes and green tea.
