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Turkmen Ash (Pilaf with Chicken and Apricots) (Aş)

The Quirky Foodster Team

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4
Servings

Ingredients

  • Chicken thighs, bone-in — 600 g (1 1/3 lb)
  • Sunflower oil — 3 tbsp (45 ml)
  • Medium onions, sliced — 3
  • Medium carrots, cut into thin batons — 3
  • Long-grain rice, rinsed until water runs clear — 400 g (2 cups)
  • Dried apricots — 150 g (1 cup)
  • Salt — 2 tsp
  • Ground cumin — 1 tsp
  • Black pepper — 1/2 tsp
  • Water or chicken stock — 800 ml (3 1/3 cups)

Method

  1. Heat the oil in a heavy pot over medium-high heat and brown the chicken pieces on all sides, about 8 minutes, then remove and set aside.
  2. Add the onions to the same pot and fry for 6–8 minutes until softened and golden.
  3. Add the carrots and cook for 5 minutes, then return the chicken to the pot.
  4. Scatter over the dried apricots, sprinkle with cumin, salt and pepper, and pour over the water.
  5. Bring to a simmer, cover, and cook gently for 20 minutes.
  6. Carefully spread the rinsed rice evenly over the top without stirring it into the layers below.
  7. Add a little more hot water if needed so the liquid just reaches the top of the rice, cover tightly, reduce heat to very low, and cook undisturbed for 20–25 minutes until the rice is tender and the liquid absorbed.
  8. Let rest, covered, off the heat for 10 minutes, then gently fold the layers together before serving.

Introduction: Unlike the red-meat, raisin-studded pilafs of neighbouring countries, Turkmen ash is traditionally made
with poultry and dried apricots, giving it a lighter, slightly sweet character.

Cultural Background: Unlike the red-meat, raisin-studded pilafs of neighbouring countries, Turkmen ash is traditionally made
with poultry and dried apricots, giving it a lighter, slightly sweet character. It remains the centrepiece dish
for family celebrations and honoured guests.

Tips: Rinsing the rice thoroughly removes excess starch and keeps the grains separate. Resist lifting the lid while the rice steams — this traps the moisture needed to cook it through evenly.

Variations: Add a handful of chickpeas, pre-soaked, along with the carrots. Use bone-in chicken drumsticks for extra flavour. A vegetarian pilaf can be made by omitting the chicken and using vegetable stock with extra carrots and
chickpeas, though this is a substitution rather than the traditional dish.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a covered pot over low heat with a splash of water, or in the microwave, stirring halfway, until
piping hot.

FAQs:

Q: Why chicken and apricots instead of lamb and raisins?

A: This is a distinguishing feature of Turkmen ash compared to the plov of neighbouring countries.

Q: What rice works best?

A: A long-grain rice that holds its shape, such as basmati, works well.

Q: Can I make this in a rice cooker?

A: The stovetop layered method gives the most authentic texture, but you can finish the rice-steaming stage in a rice cooker if preferred.

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