Pilaf is an oriental dish with a history of more than 2500 years. It is considered one of the most delicious dishes of the countries of Central Asia and is always prepared for feasts and celebrations.
Among the many varieties of pilaf, Uzbek pilaf occupies a special place and is valued all over the world.
It is traditionally prepared by men, and the secrets of its preparation are passed down from generation to generation.
Traditionally, it is cooked in a large cauldron and its smell spreads throughout the area. For its preparation, carrots, meat, rice, which has many varieties, are carefully selected. The most popular of which are: laser, alanga and devzira, which has a rich reddish-brown color. In addition to the main ingredients, raisins, barberry, quince, peas, garlic, and many other products can be added for a variety of taste.
The ingredients and preparation methods for pilaf may differ depending on the region in which it was prepared. In general there are more than a dozen varieties of pilaf, the most popular of which are: Samarkand, Bukhara, Fergana and Khorezm. Each of which has its own unique taste and aroma.
In 2016, Uzbek pilaf was included in the UNESCO Intangible Heritage List.
Legends and myths
There are many legends about the origin of pilaf. One of which says that pilaf was invented for the son of the Bukhara ruler, who couldn’t marry his beloved. Deprived of sleep and rest, he loses strength every day and becomes seriously ill. According to legend, the ruler delivers his son to the wise healer Avicenna, who, after examining him, appoints to eat pilaf once a week to restore his strength. Soon the son of the ruler recovers and marries his beloved, and pilaf becomes a traditional dish, the recipes of which are being improved every year.
