Uzbek palov

Author(s)
Makhmudov, Karim en Махмудов, Карим
Title
Uzbek palov
Alternative Title
Узбекский плов
Publication Type
Book
Language
rus
Location
Uzbekistan
Keywords
pilaf cook pot ritual plate
Relevance to ICH Safeguarding
education awareness raising heritage management
ICH Genre
social practices festive events
Description
Uzbek palov is the food of true connoisseurs of oriental cuisine. Not a single event in Uzbekistan is complete without preparing palov. In the Uzbek national cuisine, there are more than 100 recipes for Uzbek palov, and the technology for its preparation has been improved over the years. Each region of Uzbekistan has its own way of preparing Uzbek palov. Uzbek palov in a cauldron is rightfully considered the most popular type of this dish. Of course, you can cook it in a saucepan or frying pan, but the result will not be convincing enough. The fact is that it is the cauldron - large, heavy and deep - that provides the conditions due to which the ingredients of the palov acquire the correct texture, and are also saturated with each other’s tastes and aromas. Palov is an integral part of Uzbek culture and history, today "Uzbek palov" is known and popular in the East and West. Currently, palov is a very popular and popular dish in Central Asia, the Caucasus, the Middle East and Turkey. In addition to these countries, various types of palov are prepared and eaten with love in Eastern Europe and some parts of the Balkan Peninsula. Eastern or Caucasian cuisine cannot be imagined without palov. This dish has a special place in the national dishes of various Turkic peoples. According to Eastern wisdom, there is a saying that "the poor eat palov, and the rich eat only palov." The history of palov has a history of 2.5 thousand years. During this period, different peoples collected many options for preparing this wonderful dish. Who invented it is not known to science. There are various myths and truths about it. Therefore, the author of the book makes an attempt at the historical, ethnographic and medical-physiological aspects associated with the preparation and consumption of this dish, and provides the most characteristic and interesting cooking recipes.
Publisher
O'zbekiston publishing house
Place of Publication
Tashkent
Date of Publication
1979
Academic Field
Heritage management Cookery
Contributor
Center for Promotion of Culture and Art of Uzbekistan 'Umrboqiy Meros'
Active Contribution
Uzbekistan, FY 2023
Data Collection Project