A festive lamb and rice pilaf cooked with chickpeas, raisins, and quince, prepared for birthday celebrations and special events.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: large oval platter
Garnishes: quince slices, raisins, fried onions
Accompaniments: tomato-onion salad, green tea
Instructions
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1
Heat oil in a kazan until smoking. Brown lamb on all sides. Remove.
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2
Fry onions until golden, add carrots, cook 10 min.
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3
Return lamb, add chickpeas, cumin, turmeric, salt, and water. Boil 30 min.
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4
Layer raisins and quince slices over the meat.
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5
Drain rice and spread evenly over everything. Add water to just cover rice.
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6
Cover tightly, cook on lowest heat 30-40 min until rice is fluffy.
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7
Gently mound rice on a platter, arrange meat and carrots on top.
Did You Know?
At Tajik weddings, the oshi tupa is cooked in a kazan so large it can serve 500 guests, and the head cook (oshpaz) is a position of great honor.
Chef's Notes
Equipment Tips
- large heavy pot (kazan)
- colander
- cutting board
Garnishing
quince slices, raisins, fried onions
Accompaniments
tomato-onion salad, green tea
The Story Behind Oshi Tupa
Oshi tupa is the pinnacle of Tajik celebratory cooking, descended from the grand pilafs of the Timurid courts. The addition of quince and raisins distinguishes it from everyday palov. A dedicated oshpaz (pilaf master) is hired for major events, and the quality of the pilaf reflects the host's generosity.
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