How to cook real Uzbek pilaf: 6 secrets

Many cooks fail to prepare real Uzbek pilaf.

Instead of a popular dish of oriental cuisine, you always get rice porridge with meat and vegetable additives.

How can we achieve the desired result?

Expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova reminded about the need to follow six important rules.

Using a cauldron

Of course, you can try to cook the dish in a frying pan or in a saucepan. Many people use a multicooker.

Yes, it will make a delicious lunch or dinner. But it will still not be exactly pilaf.

It is advisable to cook the dish in a cauldron. The thickness and shape of this cauldron are ideal for creating a classic Uzbek dish.

It is also recommended to cook pilaf over a live fire.

"Correct" rice

Want to make real pilaf? Then spend money on the most suitable rice!

The ideal option is devzira. From such a base you will get a gorgeous Central Asian dish.

The "right" carrot

It is advisable to replace the usual orange carrots with yellow ones: with this ingredient the pilaf will be more appetizing.

Fat tail fat

This is the fat used to prepare pilaf in Central Asia. It is a very important ingredient.

Adding cumin

Spices are also of great importance. It is almost impossible to prepare real Uzbek pilaf without cumin: there will be no “that” gorgeous aroma.

You can also add barberry and saffron.

"The highlight"

Plov should have a "zest". In other words, some interesting ingredient that improves the taste of the dish.

Why not take the advice literally and add raisins to the dish? Try it: it will be very tasty. Quince is a good alternative.