Plov is the king of Uzbek cuisine.

Plov is the king of Uzbek cuisine, a kind of country trademark. People ail over the world like and cook plov. The process seems very simple: keeping up a small fire, you cook rice in a broth made of a mixture of fried meat, carrots, onion, Turkish peas, garlic, dried fruit and spices. Nevertheless, Uzbekistan is the only place where you can taste real plov.
The process of cooking this dish has been rationalized for ages. The Uzbek plov is not only a composition of different ingredients (and different dishes per se), but also a combination of different techniques. Every oshpoz (master of plov) should have the talent to fry, boil and stew. It is considered that those capable of cooking plov can easily cook dozens of other dishes.
People say that the very name for plov -"palov osh" - contains the names of its seven most important ingredients. They are P - piyaz (onion); A - aiyoz (carrots), L - lakhm (meat); О - olio (fat); V- veyet (salt); О - ob (water); and Sh - shali (rice).
Like in many other countries, Uzbek women are involved in family meal cooking. However, only men are supposed to know the art of making real festive plov.
There are varieties of plov in Uzbek cuisine: the Samarkand and Bukhara versions, and the recipes from Khorezm, Kashkadarya, Namangan and Tashkent. We should add here the wedding plov and dozens of other options. They differ from each other by ingredients and preparation techniques, by the order of mixing the products, and, of course, by taste.

The Samarkand version is recognizable by its whitish rice and "ply rating." The carrots and meat are not mixed with the rice, but cooked and "deposited in layers." In Samarkand, they often cook plov with quail.
The Khorezmian plov is also white. The rice is not steeped in water, but it is cooked in steam exiting from boiling zirvak (meat and vegetable broth) through apertures pierced in places of the rice mass. The rice is then covered with a piece of cloth and a plate. There is another distinction. To cook the Khorezmian p!ov, you should not shred carrots (and only yellow carrots are allowed for cooking), but slice them thinly at full length.
Unlike plov from Samarkand and Khorezrn, that of Namangan is dark in colour. The famous devzira rice from the Ferghana Valley is used for cooking. This variety of rice is pinkish, in colour. Besides meat, the Namangan oshpozes add quince, lemons, dolmas (vine leaves stuffed with meat and rice) and other ingredients and spices, all contributing special characteristics of taste to the dish.
The best rice for plow is devzira, a local variety created by selection over many centuries. As is known from historical records, plov cooked of devzira rice was served at the court feasts in the times of the Samani dynasty, in the XOth-llth centuries. This kind of rice is cultivated in the Ferghana Valley mainly on farmers' individual plots of land, for it is considered to be low-yield and unapt for growing on big farms. However, the low-yield capacity of devzira is compensated by an excellent quality of plov.
The Tashkent wedding piov with nokhat (Turkish peas) and kishmish is especially popular in the world. The wedding plov is usually adorned with quail eggs and slices of kazy (horse sausage).
The must-be supplements to plov are salads made of fresh or pickled vegetables such as tomatoes, cucumbers, summer or garden radishes and onion - ail seasoned with coriander, parsley, dill, garlic, basil leaves, pomegranate grains and sour grapes. Salads not only enrich plov with vitamins, but also ensure better digestion of this rather heavy food. And of course there should be tea on the table

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