Iwitma Palaaw (Garbanzo Pilaf)

This is a regional take on the great Central Asian rice dish known broadly as plov or palaaw, a staple from Uzbekistan through Afghanistan and into the Tajik and Iranian kitchens. The Iwitma version leans into chickpeas and lamb, layered with sweet carrots and a handful of tart barberries (or currants) for the bright fruity contrast that defines this whole family of dishes.

The technique is slow and method-driven. Onions cook 30 patient minutes until properly browned, building the savory bottom note. Lamb gets browned in oil, then the chickpeas join for an hour-long simmer. Only then does the soaked rice layer over top to steam-cook in the lamb broth.

The vent holes poked through the pile with a wooden spoon are not optional. They allow steam to escape evenly so the rice cooks fluffy on top and gets a slightly crisp tahdig-style layer at the bottom of the pot.

Pro Tips

• Soak the chickpeas overnight, no shortcuts. Quick-soak methods leave them hard at the center and they won’t soften enough during the simmer.
• Soak the rice for the full 2 hours. Pre-soaked rice cooks more evenly and the grains stay separate instead of clumping into a starchy paste.
• Brown the lamb in batches. Crowding steams the meat grey and you lose the deep, browned flavor that flavors the whole pilaf.
• Use long-grain basmati if you can. It’s the traditional rice for this style of pilaf and gives the right fluffy, separate-grain texture.
• Don’t stir once the rice goes on. Stirring breaks the layers and turns the pilaf into mushy risotto.

Variations

• Use beef chuck cubes instead of lamb for a milder version.
• Add 1 teaspoon ground turmeric and a pinch of saffron to the rice for a more golden, aromatic Iranian-style plov.
• Stir in chopped toasted almonds or pistachios at the table for crunch and richness.