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.
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.
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!
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
Inscribed in 2016 (11.COM) on the Representative List of the Intangible Cultural Heritage of Humanity
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.
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.
About Uzbek pilaf
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.
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.
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!
How to cook Uzbek pilaf with meat
For cooking pilaf, any of the 200 recipes that exist are suitable. Choose from what you like best. Divide pilaf cooking into 3 parts: frying, jam and longing. At the frying stage, you need to determine what kind of meat you have for pilaf. Soft light meat will be fried with onions in hot oil for up to 25 minutes. If the meat is dark, you need to fry it for 20 minutes = 40. Cut and check for readiness. It should be soft and ready by about 60%. If not ready, add water, and simmer a little to 60% readiness. The jam begins when it is almost ready the meat is topped with chopped carrots, chickpeas, garlic and spices. The soup reaches the level of carrots by 1/3. After the soup (zirvak) boils, taste it. It should be tasty and a little salty. Carefully and evenly spread the rice. Bring to a boil. Stir in the rice layer three times and cover with a lid. The pot should stand on low heat for 15 minutes. Turn off the heat, but do not open the lid for another 15-20 minutes. Uzbek pilaf is ready!
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.
Main menu Pilaf
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
The classic version. Tomato, cucumber and onion salad with cilantro, basil and chili peppers.
Khan's meat plate
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
Baked crispy dough with minced veal with tomato-garlic sauce