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Popular street food. Pilaf | At the wending hall, Asian dish Uzbekistan

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OFIYAT TAOM
OFIYAT TAOM
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Recipe Information

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Video-Specific Recipe

Pilaf

Cultural Context

Pilaf, or Plov, has deep roots in Central Asian cuisine, particularly in Uzbekistan, where it is considered the national dish. Traditionally served at celebrations and gatherings, it reflects the region's agricultural heritage and communal dining culture. Today, variations of pilaf can be found globally, each with unique ingredients and methods, showcasing its adaptability and enduring popularity.

UzbekUZmain
60 min
medium
6 servings
Servings4
2 cups rice
1 lb meat
1 large onions
2 medium carrots
4 cloves garlic
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
3 tablespoons vegetable oil
1 cup chickpeas
1 cup dried fruits
2 bay leaves
1/4 cup fresh herbs
4 cups water

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers heart-healthy fats.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: none

Fresh fruits provide a lighter option.

chickpeas

🥗Healthier: lentils

💰Cheaper: none

Lentils are a great source of protein.

1

Welcome to our channel 'OFIYAT TAOM'.

2

Using a black big pot for cooking rice.

3

Using special oil for the recipe.

Cooking Techniques

sautéingsteaming

Equipment Needed

black big pot

Spice Level:

🌶️🌶️🌶️

Also Known As

PlovPilauPulao

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