Palaw is the Turkmen version of a pilaf. While traditionally made with rice, our version is made with quinoa and chard. If chard is out of season, feel free to substitute any tender cooking green you have on hand.
Ingredients
- 2 cups quinoa, rinsed well
- 1 lb kabob beef, cut into smaller pieces, if needed
- 1 bunch Swiss chard, coarsely chopped (or similar cooking green)
- 4 cups water or stock (chicken or vegetable)
- 2-4 tbsp extra-virgin olive oil
- ½ cup onion, chopped
- 3 tsp rose water
- ½ cup roasted almonds, chopped
- ½ cup dried apricots, chopped
- 2 tsp ground cumin
- 1 tsp ground cardamom
- Salt, to taste
Preparation
- Prepare the quinoa: combine the water or broth with the quinoa in a large pot. Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook for 10-15 minutes.
- Remove the pot from heat and allow the quinoa sit, covered, for another 5-10 minutes. Remove the lid and and fluff the quinoa with a fork. Set aside.
- As the quinoa cooks, prepare the remaining ingredients. Heat the olive oil in a wide, deep-sided skillet over medium-high heat. Add beef to the skillet and sauté until browned on all sides and cooked through, about 10 minutes. Transfer to a small bowl and set aside.
- Add a little more oil to the pan, if needed. Add the chard and onions to the oil. Cook, stirring frequently, until the chard is tender and the onion starts to caramelize, about 10 minutes.
- Add the quinoa and beef to the skillet, followed by rose water, almonds, apricots, cumin, and cardamom. Toss until everything is evenly distributed and warmed through. Season with salt, to taste, and toss once more. Serve warm.
