Every country definitely has oneany national dish. Uzbekistan is no exception. Its calling card is pilaf, the name of which in Uzbek sounds like "palov osh". This dish can truly be called a real work of culinary art. It is impossible to name a single recipe for it, since there are still different variations of its preparation. Even adding different spices, you can get a completely different taste. In Uzbekistan, no event is complete without this wonderful dish. The main feature of cooking pilaf in Uzbek is the combination of prepared zirvak (a special gravy characteristic of Uzbek pilaf) and its cereal part. You probably can't wait to find out the recipe!

List of required ingredients

To prepare this dish for 12 servings, you will need the following products:

Long grain rice - 650 g

Pork pulp - 650 g

Carrot-300 g

Onion - 650 g

Salt and spices (zira, turmeric) to taste

Sunflower oil - 250 ml

Water - 650 ml

Recipe for cooking Uzbek plov with pork

We suggest you try the traditional recipe for preparing this dish.

• At the very beginning, zirvak is prepared. Zirvak is a special sauce, inherent only to Uzbek plov. It is made as follows.

Pork meat is cut into small pieces. Sunflower oil is poured into a hot frying pan. When it gets warm enough, put the meat in a saucepan and fry it over high heat until a golden crust appears.

Peel onion and chop.

Add the onion to the meat, then reduce the fire to medium. The onion should be fried until it is transparent.

Carrots washed, cleaned, chopped straw. Add to the rest of the ingredients in a saucepan and fry until it is soft.

Boil water and pour into a saucepan. The fire must be reduced to the smallest.

In a saucepan add salt and spices to taste. Leave to stew under the lid for 40-60 minutes.

• The next step in preparing Uzbek pilaf with pork is adding rice.

The rice must be cleaned, rinsed, and filled with water, leave for 40-60 minutes soaked.

After this time, water from ricemerged, after which he poured into a saucepan at the zirvak, which by this time is already ready. Zirvak and rice should not be mixed until the Uzbek pilaf is cooked. The fire needs to be made medium.

Further, when the water is partly absorbed and evaporated, several holes must be made in the rice. Reduce heat to a minimum and leave to stew for another 20 minutes, pre-covered with a lid.

Now Uzbek pilaf is ready, it can be mixed.

How correctly to serve pilaf in Uzbek from pork

According to the traditions of Uzbek cuisine, usuallyUzbek pilaf is served on one large dish, designed for two, four or more people. These dishes are large in size (30-50 cm in diameter), round, flat with low sides, most often made of clay, earthenware or porcelain. Before putting the pilaf on the dish, it is necessarily stirred with a slotted spoon in the cauldron. This is done so that all the components in its composition are distributed evenly. The natives of Uzbekistan believe that this method of serving pilaf reveals its true taste well. "Palov osh" is laid out on the dish in a mound, and quince, meatballs, garlic, pieces of meat are placed on top, and all this is sprinkled with chopped green onions. However, Uzbek pilaf with pork can be served in separate portions in large soup bowls (kasas) or on plates. In ancient times, it was served to guests on flatbreads at weddings. Special flatbreads of a plate shape with lush sides and thin centers were baked for this ceremony. Sometimes this custom is used in Uzbekistan even today. It is worth noting that for real Uzbek pork pilaf, the serving temperature is also important, which should be about 70-75º, and by the end of the meal - not lower than 65º. In addition, according to the traditions of Uzbek cuisine, this national dish is usually washed down with tea and snacked on flatbreads and salads.

Secrets of cooking traditional Uzbek pilau from pork

When preparing Uzbek pilaf it is importanttake into account the basic principles that must be followed regardless of which recipe for this dish you choose for yourself. After all, there can be many variations on the theme of its preparation. For example, one recipe provides for the addition of raisins, another recipe suggests adding dried apricots, a third recipe may be interesting for its set of spices (turmeric, cumin, saffron). However, the technology of preparing this dish itself remains unchanged.

Cold processing.The dietary and healthy properties of Uzbek pilaf largely depend on how the original products are processed. Cold processing is sorting, washing, cleaning and cutting the original products.

Heat treatment is one of the most important aspects of Uzbek pilaf cooking technology. It includes heating the oil, preparing zirvak, adding rice and steaming.

Preparation zirvak. It is prepared immediately after oil refining. In the Uzbek cuisine it is believed that the longer the quenching is extinguished, the better the flavors taste.

The rice is laid out as follows: The washed rice is poured into a pre-cooked dirwak with an even layer and immediately filled with water. A special technological method at this stage of cooking Uzbek pilaf from pork is to increase the flame after putting the rice. The whole secret is this: fat is boiling on the bottom of the pan, and the water evaporates to the surface to the rice layer. It is important to consider that the water level must necessarily be higher than the contents of the pan (about 1.5-2 cm).

Correctly cooked Uzbek pilaf frompork should be crumbly, rice should not stick to each other. That's why pilaf is cooked on their own pair, previously covered with a towel. Of great importance is that for the production of the present Uzbek plov from pork, solid rice varieties should be used, since such rice will not stick together during cooking.

There are some more recommendations that need to be taken into account when preparing Uzbek pilaf with pork. Then the Uzbek pilaf you prepare will be unsurpassed!

The pot (or saucepan) should be with thick walls. In Uzbekistan, cauldron is used for the preparation of pilaf, which can be thick-walled copper, cast iron or aluminum.

The fire must be made small. Pilaf must languish. It is very important to cover it with a towel.

It is worth considering that the amount of water requiredyou need to pour as much as you have rice! This is necessary for cooking friable pilaf. And it is necessary to pour the pilau with boiling water, and not with cold water. It should immediately begin to boil.

Meat for pilaf in Uzbek with pork (it is better to take the flesh of pork) should be necessarily fat.

Oils need to take a lot. For plov in Uzbek style with pork, according to the traditional cooking recipe, the optimal choice will be a combination of cotton, sesame and sunflower oils. However, if you use only one of its kind, sunflower oil is the best choice. An important point is also the preliminary calcination of the oil.

In addition to oil, an important ingredient of pilaf in Uzbek with pork is animal fat. Uzbek cuisine uses lamb or goat fats.

For the Uzbek pilaf, the sequence of the laying of the products and the duration of their processing is very important. The cooking time depends on the number of portions for which pilaf will be made.

 

Useful properties of pilaf in Uzbek

There are a huge number of differentrecipes for cooking pilaf. It is unlikely that anyone can name a single recipe for its creation. This dish has been known since ancient times. But it is pilaf in Uzbek style that is considered one of the most ingenious culinary inventions! And all because the recipe for its preparation is simple, while the pilaf itself has a special unrivaled taste. In addition, it is pilaf in Uzbek style that is truly healing, which is confirmed by the doctor of medical sciences, professor of the Tashkent State Medical University Askarov A.A., who recommends eating this Uzbek dish for gastritis, general malaise, after heavy physical exertion. It's all about the high digestibility of pilaf (according to nutritionists, the digestibility coefficient is 98%), achieved due to a special combination of products in it. So, despite the high fat content, pilaf is considered light food! It is not for nothing that Uzbeks eat this dish at any time of the day, even before bed, since digestion is not difficult. Therefore, having prepared Uzbek pilaf with pork, enjoy its delicious taste and eat it to your health! And be sure to find a recipe that suits you! After all, every housewife should have her own secrets! Enjoy your meal!

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