Плов узбецький у казані у Львові

Pilaf Samarkand

UZBEK CUISINE

Продажа плову у старину

Story

of one small and delicious discovery

We can only guess about the first story when pilaf (plov, palov, pilau)  was cooked. There are many versions of its origin. One should mention Alexander the Great. He ordered  to collect the remains of all the products and cook everything in one cauldron. And so it came out.

Another people mention Avicenna, arab-persian scientist, who is just credited with deciphering the name of the plov (actually he had more important things to do).

In fact, the story of the plov is so simple that no one seems to guess. It was created by an ordinary person who just wanted to eat.

Over the years, our ancestors have improved it by adding various spices and ingredients, but the technology of cooking it in the cauldron has remained the same.

Готує плов узбецький

Traditions

The peoples of the Eastern countries are relatively conservative. That is why pilaf is one of the universal solutions in gastronomy.

 

It is cooked both at birth and at the funeral, for birthdays and weddings, for guests and for the family feast every week.

 

Almost everyday goes friends to "plov out".

For this purpose, each city has plenty of small or big  restaurants only with plov. The clients there are ordering only pilaf (plov), salad, bread and tea as usuall.

Традіція узбецького плову Самарканд
Готуємо узбецький плов разом

Recipe of plov

The ingredients are always the same -
the result is always different

Oil - 300 гр

Meat - 1 кг

Onions - 200 гр

Carrots - 1 кг

Rice - 1 кг

Salt, pepper, persian cumin

The oil is heated, the meat, onions is putting, then the carrots (sliced in straws). Add water, salt, pepper. The rice is laid out in an even layer. Shovel several times and close the lid for blistering. It's very short about how to cook plov!

Факти про плов у Львові

CONSTANCY

Pilaf has existed in the world for a couple of thousand years. And in Lviv (West Ukraine) we are cooking its daily - last 5 years

Плов внесено в список немаеріальної спадщини ЮНЕКО

INFORMATION

Inscribed in 2016 (11.COM) on the Representative List of the Intangible Cultural Heritage of Humanity

Плов внесено у кнігу рекордов Гінесса

record

The largest serving of plov weighs 7,360 kg (16,226 lb 0 oz) created by Mill­iy TV (Uzbekista­n) in Tashkent, Uzbe­kistan, on 8 Septemb­er 2017.

Пріслів'я про плов

quote

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.

Claire Saffitz

Відгук про плов

Vadim, Exotic Uzbek cuisine

This is the typical Uzbek restaurant which offers the typical Uzbek dishes. However, the content of spices is a bit adopted for the Eastern European tastes. They serves Uzbek soups and salads, BBQ, samsa (Uzbek baked pie with beef and onion), basma, manty (Uzbek steamed dumplings with meat and onion) etc. And of cause pilaf (plov), the king of the Uzbek dishes. Everything was hearty and testy, the waitress was very nice and friendly. They also have a selection of alcohol drinks, including one local beer on tab and Uzbek sweets as well.

Відгук з Tripadvisor.com

MamaiInessa, Amazing Central Asian Food

The restaurant is an amazing place. The inside looks nice and the food is amazing. Everything will be made fresh and quick. The menu is huge with a lot of traditional Uzbek food such as Plov.

Відгук з Google Maps

Carmen Munoz, Simple Excellent!

The restaurant isn't exactly in the old town but it's perfectly reachable on foot. It serves traditional Uzbek food (soup and plov) and beverages (airan and herbal tea). The service is fast, the owner and the staff very friendly.

Very fair prices, even for Ukrainian standards.

Will surely come back if I'm in Lviv again!

Як варити плов з м'ясом

Для приготування плову підійде будь-який рецепт з тих 200 які принаймні існують. Оберіть з того, що вам більш подобається. Поділіть приготування плову на 3 частини: смаження, варення та томління. На єтапі смаження треба визначити яке у вас м'ясо для плову. М'яке світле м'ясо буде смажитися разом з цибулею в розгаряченої олії до 25 хвилин. Якщо ж м'ясо темного кольору, то треба його обсмажити хвилин 20=40.  Розріжте та перевірте на готовність. Має бути мягким та готовим приблизно на 60 хвилин. Якщо ще не готово, долийте води, та потушкуйте трошки до 60% готовності. Варення починається тоді, коли на майже готове  м'ясо додають зверху порізану моркву, нут, часник та спеції. Юшка доходить до рівня моркви на 1/3. Після того як юшка (зірвак) закипить, скуштуйте його на смак. Має бути смачним та трошки соленим. Акуратно та рівномірно викладаєте рис. Даете закипити. Перемішайте шар рису три рази и закрийте кришкою. Намалому вогню казан має постояти 15 хвилин. Виключайте вогонь, але ж не відкривайте кришку ще 15--20 хвилин. 

Pilaf we are serving everyday for you

- Pilaf, which is cooked in a cast iron cauldron

- Uzbek pilaf prepared by Uzbeks

- Pilaf, which is prepared according to the recipe of Samarkand pilaf

- Be sure to cook with garlic, chickpeas, chili peppers and (seasonally) with quince

- Pilaf, in which they are laid out separately in layers, but cooked together: meat, carrots and rice

- Pilaf, in which the ratio of flavors is perfectly matched: sunflower, safflower, sesame and olive oils.

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Main menu Pilaf

Замовити плов на дом

We are serving this Pilaf with tomatoes, cooked together with pilaf garlic, special sausige, quail egg, chili pepper, fried red redishlemon and greens. (340 gr / 124 UAH). Possible to order delivery

It goes well with pilaf

Achichuk salad

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The classic version. Tomato, cucumber and onion salad with cilantro, basil and chili peppers.

Khan's meat plate

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Assorted meat dishes for the company: Lamb with dried apricots, Lulya kebab with minced veal, Mutton with grilled vegetables, Chalagach from veal.

Samsa to the company

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Baked crispy dough with minced veal with tomato-garlic sauce