Polu
“A fragrant pilaf made with rice, lamb, and carrots.”
Lamb
Rice
Carrot
Onion
Cumin
RaisinWhere it comes from
Polu is a traditional Uyghur dish often served at celebrations and family gatherings.
On the Palate
How it's made
6 steps · Show ↓43 min active
How it's made
6 steps · Show ↓- 15 min
Heat oil in a large pot over medium-high heat until shimmering. Add lamb pieces and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 28 min
Add chopped onions to the pot and cook until they become translucent, about 3 minutes. Stir in julienned carrots, cooking until they begin to soften and absorb the oil, about 5 minutes.
- 35 min
Season with salt and add water to the pot. Once the water reaches a boil, add a whole garlic bulb and a red hot pepper. Simmer for 5 minutes, then remove the garlic and pepper.
- 415 min
Add cumin to the pot, stirring to combine. Lower the heat and let the mixture simmer gently for 15 minutes.
- 55 min
Increase the heat and add rice on top of the mixture without stirring. Once the water is no longer visible above the rice, spoon the rice towards the center, then place the garlic bulb and pepper back on top. Scatter raisins over the rice.
- 65 min
Cover the pot with a lid and reduce the heat to low. Cook for 30 minutes, then remove the garlic and pepper. Stir everything together before serving.
