+ 998 97-223-31-10

+ 998 93-727-97-07



   Palov is the most spread and favourite  food of Uzbeks. It is cooked in week and festivity days.

   The constant ingredients of palov are rice, fat (oil), onion and carrot, as palov can be cooked without meat as well.  Kasi, hasip, eggs can be used in place of meat.

   Peas(noot), garlic, quince, dry grapes, turnip and other products are the constant ingredients. In such cases  the name of palov is added with this product`s  name, for instance , palov with garlic or palov with dry grapes.

    Little starched grains of rice and whole ones are used for palov.

    They defind wether rice is fit for palov in the following way: when washing squeeze it in the fist  and if unscattering lump is forming then such rice is considered unfit for  palov.

   Usually it is cooked on fat near thr e tail of sheep basis. But science  researches showed thet often using of animal fats has negative influence on organism, vegetables oils or their mixtures with animal fats is desirable for palov therefore. Before they used “Zigir” (Sesamum oil) and kungut oils for pilaw, nowadays they use cotton ones.

    What sort of carrot is mostly prefered? It depends on region and sort of pilaw. For example,in Samarkand and Khorazm region, they prefeyellow carrot, in Surkhandarya region - red one, in the rest regions - both of them.

    The process of palov cooking consists of two steps: “zirvak” cooking and briefly speaking  boiling. Zirvak cooking includes thermal processing (separately or together) of onion, carrot and meat, and boiling includes rice putting and its evaporating (under closed cover or without it).

    The important ingredients of palov are spices and products which are added when zirvak stewing. Caraway-seeds, barberries, anise, black and red ground pepper, Bunium persicum, red bitter pepper in pods are as spices.

   About half of intended salt quantity is put in zirvak. If to cook zirvak without salt then palov gets liquid condition, it is not scattering.

   The important moment in cooking palov is definding of soaking up liquid process of rice. They strike rice with the other side of skimmer: moisture is soaked in rice then they get voiceless sound “goop-goop”.

     Four methods of palov cooking are known from ancient time: Fergana, Samarkand, Khorazm and Bukhara methods. Rice in pilaw must be scattering anyway.

   They serve different appetizers of fresh and fried vegetables, grains  of pomegranate and finely minced greens with sliced onion.