Pilaf is the king of Uzbek cooking and is indispensable during wedding banquets to celebrate the arrival of distinguished guests, at important celebrations and at wedding banquets held within the family. Without pilaf, friendly dinners and funerals cannot be served. In the region, almost every national dish is made of rice, but Uzbek pilaf is a recipe inherited from ancient times and is known by the locals as a masterpiece of culinary art. There are many parables and legends about the therapeutic and nutritional qualities of pilaf in folklore. Uzbeks believe it is precisely the name of the pilaf - "osh-polov" contains the first letters of the name of the basic ingredients of the dish: onion, carrots, meat, oil and salt, water and rice.
There are more than 50 kinds of pilaf delicacies in Uzbekistan cooking: there are meat or chicken, peas or potatoes; Cooking with steam or sheep fat is the basic method. However, there are some variants, such as the Khorezmian or the quince or garlic of the Samarkand variant. Unchanged from the tenth to the twelfth century, ancient recipes for quail and raisins, or delicacies made from "waxy ripe" rice, have been preserved, while some techniques for making "traditional plov (gastronomy)" have been around for a thousand years.
Recipes for making ethnic dishes of Uzbekistan:
Pilaf is the most widespread and popular dish in Uzbekistan. People do it on weekdays and during holidays. The main ingredients of Plov are rice, fat (oil), onions and carrots, as Plov can also be cooked without meat pairing.
Beef - 750 g
• Rice - 900 grams
• Fat sheep's tail - 300 grams (oil replaces)
• Carrots - 900 g (very thin slices)
• Onions - 600 grams
• 3-4 bitter peppers
• 1-2 garlic
Salt and spices to add flavor
This dish has a saturated brown color. The bitter peppers in the pods give a clear feel to the dish, which is the signature dish of the Tashkent region.
Melt the fat of the sheep's tail, cut into small cubes and skim off the fried minced pieces. Some de-meated bones, plus onions and carrot pieces, are fried in mutton oil, and when the color turns brown, the taste and aroma come out.
Cut the onion into rings and fry until golden brown. Then add the meat cut into cubes and continue to fry for 15-20 minutes. Add the chopped carrots and brown meat until the chunks have shrunk to 40-50%.
Pour some water over these ingredients; Add the whole pods of partial salt, red pepper, garlic and various spices, after a boil, keep on low heat until the carrots are ready. When boiling, puncture the pepper in several places.
Wash the rice and soak it in salt for 30-40 minutes. Then place it on a flat level, pour hot water on top to a depth of 1.5-2 cm, add the rest of the salt and bring to a quick boil. Keep on high heat until all the liquid is soaked in the rice. Then use an skimmer to concentrate Plov in the middle of the pot, piercing it in some places (with a knife or spoon) to allow the steam to drain. After that, place the lid on the pot and cook over low heat.
Before serving, carefully stir the pilaf and shape on the dish, on the surface of the meat, on the bone, garlic and pepper pods.
