Fergana, Samarkand, Khorezm, Bukhara, Tashkent, and ……
Uzbek pilaf –
In Uzbek and other Central Asian pilafs, rice and other ingredients are cooked together in a single pot. There are exceptions: in Bukhara pilaf, oshi-sofi, and Khorezm suzma pilaf, the rice is cooked using the “tilting” method (in Bukhara, this method is called “Kabuli”).
Varieties of Uzbek pilaf: Fergana, Samarkand, Khorezm, Bukhara, Tashkent, and Kashkadarya. Rice varieties for pilaf: Devzira, Lazurny (colloquially “Laser”), Alanga, Avangard, and others. The rice can be partially replaced with chickpeas or lentils, or completely replaced with wheat or dried noodles.
The preparation of pilaf consists of four main steps: heating vegetable oil or rendered mutton fat (or a combination of both); sautéing onions, meat (usually lamb), and carrots; preparing the zirvak; and adding the rice. Spices used include cumin, garlic, red chili peppers, whole black peppercorns, barberry, and others.
The pilaf is served from the cauldron onto a large, flat platter (for 2, 4, 6, or more people). It is accompanied by a vegetable salad (for example, made with tomatoes and onions, called shakarob or achchik-chuchuk), the grape sauce guraob, or pickled onions (piyoz-ansur). Tea is served after the pilaf.
In everyday Uzbek speech, pilaf that has been cooked improperly, with the rice grains sticking together, is sometimes compared to shavla, a thick rice porridge with meat and carrots.
It’s finger-licking good. Come visit Uzbekistan and beautiful Tashkent. But let’s get back to draughts.
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