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Uzbekistan cuisine
The culture of Uzbekistan might be one of the most ancient and refined in Central Asia. The wide array of breads, leavened as well as unleavened is a staple for the majority of the Uzbeks. Some of the cuisines in Uzbekistan are prepared with onions or meat in the dough, other are topped with sesame seeds or kalonji. The Uzbek cuisine has a reputation for the richness and delicacy of their fermented diary products.
Kovurma Palov - Ferghana Pilaff
Heat oil until white smoke appears. Add sliced onions and sear in oil until reddish-brown. Cut meat in pieces...
Behili Palov - Pilaff with Qunices
Prepare in the same manner as Ferhana Pilaff. Before adding rice, add slices of quince. When pilaff...
Sarimsokli Palov - Pilaff with Garlic
Wash rice and soak in warm saltwater for 1 1/2-2 hours. Cut meat in small pieces and sear in hot oil...
Mayizli Palov - Bukhoro Pilaff with Raisins
In a cauldron, sear sliced onions in very hot oil until reddish-brown. Then add carrot strips and cook until...
Sofakli Palov - Samarkand Pilaff
Wash rice and place in cauldron with salty water and bring to a boil. When completely cooked...
Kovurma Palov - Kashkadarin Pilaff
Cut meat in pieces, marinate, and mix with sliced onions, salt, black pepper, and cumin. Heat oil until white...
