Uzbek Pilav (palov) - Various types, various tastes…
There are so many types, tastes and legends of this national dish.  It is the king and masterpiece of Uzbek cuisine. No single fest or family event is celebrated without pilav. Each region of Uzbekistan cooks its unique type of pilav, as well as there are its own type of pilav for each event. 

There are more than fifty varieties of pilav: with meat or chicken, peas or potato; cooked in steam or sheep fat being the basic.  There are variants, for example, Khorezmian or Samarkand version has quince or garlic.  The ancient recipes for pilav, with quails and raisins, or pilav made of rice of 'waxy ripeness', have been preserved unchanged since the 10th - 12th centuries, whereas some techniques of making "classical pilav" are one thousand-years old.  Although it is not possible to offer you every single type of Uzbek pilav, we have listed here some of the famous types of Pilav that is worth and must to taste:

Uzbek Pilavi

₺18.00Price
  • "Tovuq palov" - Pilav with chicken meat Ingredients: Rice, chicken, carrot, chickpeas, saffron, cumin and garlic "Choyhona palov" - Pilav with beef and contains on choice Ingredients: Rice, beaf meat, onion, chickpeas, cumin, garlic, contains on choice (quince, barberry, dried halved apricot) "To'y oshi" - Wedding Pilav with lamb and ribs Ingredients: Devzira Rice, lamb meat and ribs, onion, chickpeas, cumin, garlic "Etno Art Pilav" Ingredients: Rice, onion, quail and quail eggs, onion, chickpeas, cumin, garlic
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