Uyghur Polo (Pilaf)

Polo is a Uyghur staple of rice steamed together with lamb, yellow and red carrot, onion (piyaz) and clear oil. Each grain drinks in the meat juices and fat, staying distinct and glossy gold, the lamb turns soft and deeply flavoured, and the carrots lend sweetness and colour, so the whole plate is a harmony of colour, aroma and taste.

Polo is an ancient shared dish of the Central Asian peoples, widespread across Xinjiang, and Kashgar's version is known for its generous meat and glossy richness. Traditionally eaten by hand—hence "pilaf"—it is the indispensable centrepiece of Uyghur weddings, funerals and banquets, carrying deep ceremonial meaning.

Served on a large platter to share, it is often accompanied by raw onion slices, yogurt or light tea to cut the richness; on festive occasions a whole rack or leg of lamb is laid on top to make the dish grander still.

The glossy golden grains, the lamb steeped soft in its own juices, the sweetness of carrot and the hand-shared ceremonial way of eating are the clear marks of polo.