pilaf in Uzbek 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:

  • Long grain rice 650 g
  • Pork meat - 650 g
  • Carrot-300 g
  • Onions 650 g
  • Salt and spices (zira, turmeric) to taste
  • Sunflower oil - 250 ml
  • Water - 650 ml
  • fast recipe Uzbek plov with pork

    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.
  • 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 stage in the preparation of Uzbek plov with pork is the laying of 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 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. pilaf with pork in Uzbek

    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.

  • Cold processing. From the way the raw materials are processed, the dietary and useful properties of Uzbek pilaf are more dependent. Cold processing is the sorting, washing, cleaning and slicing of the original products.
  • Heat treatment is one of the most important aspects in the technology of cooking Uzbek pilaf. It includes oil curing, cooking zirvak, laying 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 considered when preparing Uzbek pilaf with pork. Then the Uzbek pilaf, cooked by you, 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.
  • recipe of Uzbek pilaf

    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!