In each country there is necessarily somea national dish. Uzbekistan is no exception. His calling card is a pilaf, whose name in Uzbek sounds like "palov osh". This dish truly can be called a real work of culinary art. A single recipe of his can not be called, because there are still various variations of its preparation. Even adding different spices, you can get a completely different taste. In Uzbekistan, no event can do without this wonderful dish. The main feature of the preparation of pilaf in Uzbek is the combination of prepared zirvak (special gravy, which is characteristic of Uzbek pilaf) and cereal part of it. Probably, you can not wait to find out the recipe for its preparation!
List of required ingredients
To prepare this dish for 12 servings you will need the following products:
Recipe for cooking Uzbek plov with pork
We suggest you try the traditional recipe for cooking this dish.
- At the very beginning, the zirvak is preparing. Zirvak is a special gravy inherent only to Uzbek pilaf. It is done as follows.
- The next stage in the preparation of Uzbek plov with pork is the laying of rice.
How correctly to serve pilaf in Uzbek from pork
According to the traditions of Uzbek cooking, usuallyUzbek pilaf 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, faience or porcelain. Before putting the pilaf on a dish, it must be stirred with a bubble in the cauldron. This is done so that all components in its composition are distributed evenly. The indigenous inhabitants of Uzbekistan believe that with this method of supplying pilaf, its true taste is well manifested. "Palov Osh" is laid out on a dish slide, and on top of it put quince, meatballs, garlic, pieces of meat, and all this sprinkled with chopped green onions. However, pilaf in Uzbek style with pork can be served in separate portions in large soup bowls (kasach) or on plates. In ancient times, at wedding celebrations, guests were served on flat cakes. For this ceremony, special flat cakes were baked, with fluffy sides and thin middle. Sometimes this custom is used in Uzbekistan now. It is worth noting that for the present Uzbek plov from pork, the delivery temperature, which should be about 70-75º, and the end of the meal - not lower than 65º, is also important. In addition, according to the traditions of Uzbek cuisine, it is customary to take this national dish with tea and have a snack with cakes and salads.
Secrets of cooking traditional Uzbek pilau from pork
When cooking pilaf in Uzbek it is importantconsider the basic principles that you need to adhere to, regardless of which recipe of this dish you choose for yourself. After all, variations on the topic of its preparation can be very much. For example, one recipe provides for the addition of raisins, another recipe suggests the addition of dried apricots, a third recipe may be interesting with a set of spices (turmeric, zira, saffron). However, the technology of cooking this dish remains unchanged.
There are some more recommendations that need to be considered when preparing Uzbek pilaf with pork. Then the Uzbek pilaf, cooked by you, will be unsurpassed!
Useful properties of pilaf in Uzbek
There are a lot of different recipescooking pilaf. Hardly anyone can name a single recipe for its creation. This dish was known since very ancient times. But exactly pilaf in Uzbek 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, Uzbek pilaf is truly healing, which is confirmed by Askarov AA, doctor of medical sciences, professor of the Tashkent State Medical University, who recommends eating this Uzbek dish with gastritis, general malaise, after heavy physical exertion. It's all about the high digestibility of pilaf (according to dieticians, the digestibility factor is 98%), achieved through a special combination of products in it. So, despite the high content of fats, pilaf is considered light food! It is not for nothing that Uzbeks use this dish at any time of the day, even before going to bed, as digestion is not difficult at the same time. Therefore, having cooked an Uzbek pilau with pork, enjoy its delicious taste and eat to your health! And be sure to find the right recipe for you! After all, every mistress must have her own secrets! Bon Appetit!