UZBEK PILAF

PRESENTED BY SAYDULLAYEVA OZODA

UZBEK PILAF
 He who tasted the real oriental dish with slices
of meat, rice and spices called Uzbek pilaf (or
Uzbek plov, palov), he will not forget its taste
and aroma ever.
 Lamb pilaf is a king of the Uzbek national
cuisine. Uzbek plov, the cooking method of
which was invented in ancient times, can also be
called a culinary masterpiece.

A newborn or the deceased is met or paid last
tribute with traditional Uzbek pilaf. National
Uzbek dish pilaf is prepared for a wedding,
meeting the guest of honor, anniversary, and just
for the family for dinner.
 The real Uzbek plov as a dish is an amalgam of
two ingredients: the so-called "zirvak" and part
of the cereal.
AUTHENTIC UZBEK RECIPE OF PILAV 
 Here are some useful advices of how to cook Uzbek pilaf.
 Rice is washed completely and sometimes soaked in water. In the hot cauldron the fat
of sheep's tail or vegetable oil is much warmed up, until a white fume; and then
cooking of zirvak - bases of Uzbek pilaf rice recipe starts. First, in the boiling fat
onion is fried, then pieces of meat are put. For Uzbek pilaf, depending on the recipe
options, one can use mutton and goat meat, and beef. Meat is fried, stirring with a
skimmer, until browned, then the carrots is laid, it is lightly fried, then water is
poured into the cauldron and zirvak is stewed on low heat. Ready zirvak, seasoned
with salt, red pepper or chilli, zira seeds (local relish) and dried berries of barberry,
should be clearly and give a sense of the whole gamut of taste of fried mixture of
onion, meat and carrots. 
 Finally, a decisive moment in cooking the real Uzbek plov – laying of rice, comes.
 The best rice for Uzbek pilaf is devzira - ancient local variety of rice, created by
centuries of folk selection. From historical records it is known that in the X - XI
centuries, in the era of the Samanids in the court feasts pilaf from devzira rice was
used. This rice is cultivated in the Fergana Valley, mainly on private land of farmers,
since it is considered to be unproductive fodder and unfit for cultivation on large
plantations. However, low yields of devzira offset by choice quality of Uzbek pilaf.
Its oblong ribbed grains of pink color have high water-absorbing properties. They
contain less starch, but superior to other varieties in the number of vitamin B2 and
choline.
 Also another local breed of rice - kbugdayguruch is good for cooking Uzbek pilaf.
Before laying in pilaf, these large white beans with pearl shade should be soaked in
warm salt water. 
 Rice is laid on meat and carrot and is filled with water so that the level of water is at
the height of "the first joint of the index finger" of pilafcook. 
 In real Uzbek pilaf rice should be crumbly, its grains should be soft and do not stick
to each other. To bring pilaf to readiness, rice is knobbed in the middle of the
cauldron and the cauldron is covered with a special ceramic lid or large deep dish and
fire is minimally reduced. The experienced chef determines the readiness of pilaf,
hitting the skimmer on the boiler wall. If the moisture of the rice is not fully
evaporated he hears hissing, when the dish is ready - there is a dull sound. Uzbek
pilaf is served on the table in lagans - large ceramic or porcelain dishes. Pieces of
meat are laid on rice, and all is sprinkled with fresh chopped herbs. In ancient times,
on weddings Uzbek pilaf was served to each guest separately on cakes (Uzbek flat
bread). 
 EATING NATIONAL UZBEK DISH PILAF FROM THE MEDICAL POINT OF VIEW 

 So, we looked at different options of cooking Uzbek pilaf

for every taste.
 Uzbek pilaf recipe, although arose empirically, but it is
very rational dish, because it combines the substances
indispensable for the normal functioning of the human
body: proteins, carbohydrates, fats, water, minerals and
vitamins. It is important for a balanced diet. Such
nutrition involves a combination of a sufficient number of
high-grade in quality food components. It ensures the
supply of plastic, energy and regulatory substances. All of
them are necessary for normal human activity. Use of
nutrients by the body that is the digestibility of food
depends on their combination.
 In the old days pilaf was considered a curative nutrition.
Indeed, the lamb and rice pilaf is a high calorie, easily
digestible food. It can be well used for anemia,
tuberculosis and general exhaustion.
 Uzbek pilaf, cooked from rice with high coefficient of
water absorption, has especially good digestibility. The
higher it is, the more rise is swollen; it is better and faster
digested in the gastrointestinal tract.
 FEEDING OF UZBEK PILAF

 Designing and feeding of ready Uzbek pilaf on the table

are indicative of the specific characteristics of the
national cuisine. Uzbek pilaf is usually served in one
dish, combining portions of two, four, six or more
persons. Utensils are round, large, flat with low sides of
porcelain, earthenware, pottery dishes. Uzbek pilaf can
be served as individual portions in the plates, large soup
bowls-kasa or non-metallic bowls. In ancient times, on
weddings Uzbek pilaf was served to each guest
individually on Uzbek cakes. Occasionally, this custom
is still used today. For this purpose, round cup-shaped
cakes with thin means and lush boards were specially
baked. This form of bread preserved to this day.


Vinegar, sliced radishes, garden radish, pomegranate

seeds, strawberry, blackberry, fresh salads from
tomatoes, cucumbers and onions are served separately
with pilaf. After eating pilaf one is served thickly made
green tea and in Tashkent it is black.
 TYPES OF UZBEK PILAF

 The Uzbek pilaf in Tashkent, Samarkand, Fergana, Kashkadarya, 

Bukhara and Khorezm is different; and the experienced
connoisseur of the Uzbek ethnic cuisine with closed eyes will
determine what type of Uzbek pilaf is. In addition, there are
different Uzbek pilaf recipes by appointment: wedding pilaf is
considered to be the most luxurious, festive pilaf is a little less
grand, and simple pilaf is served at the table in a very ordinary
day. These Uzbek pilafs differ not only in cooking technology, but
also ingredients.
 After years of collecting material on the Uzbek cuisine it was able
to establish dozens of options for cooking Uzbek pilaf. Methods
of preparation of some forgotten recipes were restored and
included in the list of separate newly created Uzbek pilaf recipes.
Talks with the old and hereditary masters of national cuisine of the
most diverse cities and villages of Uzbekistan helped in it.

Written sources of varieties of Uzbek pilaf have not yet been
detected. However, according to oral reports of our interlocutors,
the range of this honorary dish exceeds a hundred. Each area of
ancient rice cultivation, each city had its own, unique to this area,
preparation methods, each cook of pilaf had his secrets in the
recipe and technology. Thirty-five years of intensive searches
made possible to establish 60 varieties of pilaf: meat and chicken
with peas and potatoes, steamed and with mutton sheep's tail fat,
with quince and garlic ... Vintage Uzbek pilaf recipes with
partridges or raisins preserved invariably from the X - XII
HISTORY OF UZBEK PLOV: A DISH OF GENIUS ABU
ALI IBN SINA
 One of the most romantic legends tells that the son of the Bukharian ruler fell madly in love with beautiful
woman from a poor family. He was a prince, and she was just a daughter of a handcrafter, and according to
the edict of that time they could not be together. The prince, tormented of unrequited love, began to fade
quickly; he lost appetite and sleep, and refused food. 
 Near relations concerned about the condition of the young man and brought him to Abu Ali Ibn Sina.
Inquiries about the causes of the disease yielded no results: the prince did not wish to reveal his heartfelt
feelings, realizing the despair of his anguish. Then Ibn Sina began to define the cause of the sickness on the
pulse. He could definitely identify any disease on the patient's pulse. The heartbeat of the young man pointed
to love flour. 

Ibn Sina told to bring to him the man who knew the names of all the city's neighborhoods. When they
brought such a man to him, Ibn Sina began to monitor the pulse of the prince, and the expert of the city
began loudly to call names of quarters. In the utterance of one of them the pulse of the prince quickened.
Then a man who knew the names of all the tenants was founded. He was ordered to pronounce the names of
the heads of families who lived in this quarter. Ibn Sina continued to control the pulse of the patient. When
the name of one skilled craftsman was uttered, the excitement of the prince became noticeable. The artisan
was led and asked to call the names of his children. When he uttered his daughter’s name, the heart of the
prince began to beaten often, often.
 The mystery revealed: the prince was in love with the daughter of an artisan. With this knowledge, Ibn Sina
appointed treatment: to give emaciated boy "pilaf osh" once a week as long as not recuperate, and then get
married. And indeed, the young man soon recovered, he married his beloved and spent a happy long life.
 ABOUT UZBEK PILAFF: MYSTERY OF EACH LETTER
 The Uzbek pilaf recipe included 7 ingredients: piyoz (onion), ayoz (carrots), lahm (meat),
olie (fat), vet (salt), ob (water) and shaly (rice).
 The dish was nameless, and to give it a name, people decided to just call it with the first
letters of 7 ingredients. And so the dish "plov" or “pilaf” appeared.
 No wonder even Amir Temur included Uzbek pilaff lamb in the main menu of his
soldiers. One day, developing a campaign plan for Ankara, he attended to an important
issue: how to combine numerous army, long road, speed, surprise attack, and thus
dispense with huge carts with food. Here the wise Mullah told him the recipe of this
unusually tasty, wholesome, and nutritious meal. His words sounded like this: "You have
to take a large cast iron pot. In this boiler you should put the meat of not old, but not so
young lambs, rice, swelling with pride, which will be eaten by bold warriors, young
carrots and onions, stinging like a sword of the esteemed Emir. All this is necessary to
cook on the fire as long as the smell of cooked food will not reach Allah, and the cook
will not fall down in exhaustion, because he will taste the divine dish". From one cup of
food the soldiers gained strength for a few days, and Tamerlane's army won a victory
without difficulty. Since then, Uzbek pilaf became the main meal of Amir Temur’s loyal
army, and perhaps one of the main secrets of his victorious campaigns.


Uzbek proverb says: "A poor man is eating plov, a rich man eats only plov".
 Earlier in poor families Uzbek pilaf was really a very festive and expensive dish, and
saying just emphasizes the great taste qualities of pilaw. In the representation of peasants
a rich man could afford this dish every day. Secondly, the constant food of farmers in
Uzbekistan was often limited to vegetables, legumes and sour milk, so it is not proper to
attribute the constant use of this expensive dish.
 Another Uzbek proverb says: "If one has to die - let it be from Uzbek pilav". This proverb
once again confirms the fact that the Uzbeks and other nationalities are so fond of rice,
that they are ready to eat it in large quantities. So it is loved and respected - a dish-king of
Uzbek cuisine.


Peopletravel Company is eager to help you in accomplishing the trip round Uzbekistan,

and emerging the wonderful atmosphere of Uzbekistan, as well as tasting the popular
Uzbek pilaf.
 Please choose the suitable tour to Uzbekistan and our company’s employees will help you
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VIDEO ABOUT UZBEKISTAN

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
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