Mutton is a popular variety of meat due to the abundance of sheep in the country and it is part of various Uzbek dishes. Uzbek cuisine is influenced by local agriculture, as in most nations. Simple, easy to find ingredients and outstanding taste has made this dish popular worldwide. Un autre plat traditionnel est somsa. Plov – a pilaf dish, it is a national dish of Uzbekistan. Un plov ouzbek. Au VI e siècle av. Uzbek plov being prepared in a kazon in a Tashkent home Osh palov, a staple dish in Uzbek, Tajik, and Bukharan Jewish cuisine Uyghur polu. Pilahvi, pilav tai pilaf tai plov (ven. Les premières civilisations apparues en Ouzbékistan le furent en Sogdiane, Bactriane et Khwarezm (Chorasmia). There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance and Uzbek cuisine has been characterised as "noodle-rich". плов), pulau, pulao, tai polu on etenkin monissa Aasian muslimivaltaisissa maissa tunnettu, alkujaan ehkä persialainen riisiruoka.

WHAT KIND OF RICE TO USE FOR PLOV Growing up in Ukraine, we cooked it almost every week, and it is also loved by so many other nationalities. Le plat est accompagné d'agneau, de poulet ou de bœuf, recouvert par le riz dans le plat. So, thank you, Uzbekistan, for creating such a delicious recipe!. Per tradition, plov is typically eaten without the use of utensils, with the right hand, although sometimes a spoon is used. Uzbek Plov recipe is popular far beyond the borders of Uzbekistan.

In the Greek cuisine, piláfi (πιλάφι) is the fluffy and soft, but neither soupy nor sticky, rice that has been boiled in a meat stock or bouillon broth.

Le Plov (aussi appelé Osh) est un plat traditionnel ouzbek à base de riz sauté, de légumes (pois chiche, carotte, ail), de viande de mouton ou de bœuf, et d'épices. Tajik oshpaz. In Uzbek culture, it is customary for men to prepare the dish when it is served at feasts or celebrations. Greece. Cuit au four, le riz est lui-même est couvert avec des carottes coupées et frites et des raisins secs. Dans les cuisines tadjike et afghane, le qabili palau est préparé en faisant cuire du riz basmati dans une sauce semblable au bouillon. Tout au long de son histoire, le territoire de l'actuel Ouzbékistan fut la plupart du temps dominé par les grands empires environnants des Turcs, Perses, Grecs, Arabes, Mongols ou Russes pour devenir un État à part entière en 1991.