Rice Dishes
Turkmen Plov
Aş
Turkmenistan
Turkmenistan's version of pilaf, known locally as ash; long-grain rice cooked with lamb, sautéed onions and carrots in a kazan over open flame; distinguished from Uzbek plov by sweeter carrots, less mixing, and rice layered on top; sometimes with chickpeas, raisins, or quail eggs; served at weddings and celebrations with green tea.
Original eatfuls sticker artwork
What it is
A closer look at Turkmen Plov.
Turkmenistan's version of pilaf, known locally as ash; long-grain rice cooked with lamb, sautéed onions and carrots in a kazan over open flame; distinguished from Uzbek plov by sweeter carrots, less mixing, and rice layered on top; sometimes with chickpeas, raisins, or quail eggs; served at weddings and celebrations with green tea.
What to look for
Know it when you find it.
The rice should be crumbly and golden, not sticky; lamb is tender; carrots are sweeter than in Uzbek plov; cooked in a kazan over open flame; rice layered on top of meat and vegetables; served on a large platter; the quintessential Turkmen dish for celebrations; eaten by hand in traditional families.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Turkmen Plov.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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