Just think:
there are over sixty different plov recipes in Uzbek cuisine. In every area it
is cooked in a special way, and an experienced gourmet would easily recognize
the origins of a given plov, whether Samarqand, Fergana, Tashkent, Kashkadarya,
Bukhara or Khorezm.
These types of
plov differ from each other not only with the technology of cooking, but also
with the ingredients. Not always plov is cooked with the lamb sometimes lamb is
substituted with kazi (horse sausage), fat tail, chicken, pheasant or quail.
And also rise is not the necessary ingredient, buckwheat, wheat, mash and even
macaroni is used in some recipes.
In comparing,
the most desirable ingredients used to cook a traditional authentic Plov are:
lamb, rice, onions, carrots and spices. In order to achieve the best result,
all the three main features of cooking techniques should be done as: correct
way of treating the cooking oil, cooking and the making ready the liquidized
mixture of the meal (zirvak), and at last carefully placing rice on top of this
mixture and let it cooked using generated steam.
Gastronomic
Tour to Uzbekistan: 12.10 - 19.10.2017
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info@centralasia-travel.com
