Plov, or Palov is a traditional food of Uzbek well-developed cuisine, which depend on its local agriculture especially grains. Hence, Uzbekistan foods are popular with breads and noodles. Besides, mutton is available in the Uzbek dishes due to abundance of sheep.
Some popular Uzbekistan’s national dishes include plov, lipioshka, shurpa soup, norin, lagman, manti and dimlama. Shurpa is a soup made of fatty meat and vegetables, lipioshka is round of unleavened bread, norin and lagman are noodle based dishes, manti is boiled stuffed pockets of dough and dimlama is meat stew.
While, green tea is the traditional hot beverage accompanies a meal. Ayran, chilled yogurt drink also taken during summer.
Plov, Palov, Pulao, Pilaf, and Osh
Plov is considered as staple food and the flagship of Uzbek cookery. In different language, Plov (Uzbek language) are known as Palov, Osh, Polao, Pilaf, Pulao, or Pilav.
Depending on the local cuisine, Plov contains a varety of vegetables and meats. This dish is common in the Central Asia, South Asia and Middle East cuisine. Classic Plov can be light or dark in colour. Light colour Plov are called Samarkand Plov, while the dark is called Ferghana.
Plov is a hearty traditional dish in which rice is simmered in a seasoned broth that is called ziryak until all liquid is absorbed into the rice. The ingredients mainly are made with pieces of meat, oil, grated red and yellow carrots, onions and rice cooked in special cauldron over an open fire.
Meat used is commonly mutton, although beef can replace it. Plov is normally prepared at home for family, guest or some special occasions such as gathering and ongoing wedding celebration. For example, Morning Plov or Oshi Nahor is served in the early morning.
Uzbek Plov is credited with being the oldest and most authentic recipe. The dishes are varied in fragrant and flavor depending on the season, occasions and availability of ingredients. Have a try on this Asia rice food if you have the chance.
Image author Mizu Basyo