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This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. Plov is the most classic dish of Uzbekistan, consisting of rice, onion, carrots and meat, all cooked slowly in layers in a traditional cast-iron kazan (essentially, a cauldron). If you don’t have a kazan lying around, you can sub it for a cast-iron casserole dish. For Uzbeks, plov represents hospitality and identity.
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I am also so excited to announce that I have collaborated with TopTier to create this amazing recipe. They have sent me their TopTier Boards, which I am in love with. I have been using them for about a month now and I love them so much! There are few things that I especially love they are :
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You can get 10% off by using by code TOPALLA which will give you a discount!!
Here is the link to get the product: https://lihi1.com/akERZ
Uzbek Plov recipe is popular far beyond the borders of Uzbekistan. Growing up in Latvia, we cooked it almost every other week, and it is also loved by so many other nationalities. Simple, easy to find ingredients and outstanding taste has made this dish popular worldwide. So, thank you, Uzbekistan, for creating such a delicious recipe! Traditionally, Uzbek Plov is made with lamb meat. Beef, pork, or even chicken could be used as a substitute. When trying to choose the best meat cut, just go for the cuts that have a good amount of fat in them, such as chuck, ribs, shanks, or even oxtale.
Pilaf (or pilav, pilau, plov, pulao, polu and palaw) is a rice dish that is cooked in a broth. Depending on its origin, rice pilaf can be accompanied with meat, fish, vegetables, dried fruits or nuts. This method of cooking rice is widespread across the globe, and has often been featured on 196 flavors. It is found in many typical recipes in the Balkans, Middle East (al kabsa from Saudi Arabia or majboos from Oman), Latin America and the Caribbean (arroz con bacalao from Panama, cod blaff with rice pilaf from St Vincent and the Grenadines, locrio from Dominican Republic) and Asia with Indian biryanis). |