Osh Plov
The king of the Silk Road table: rice pilaf cooked in a kazan over fire with lamb, yellow carrots and chickpeas, crowned with a whole garlic head — osh is Uzbekistan's national pride, cooked by men for great gatherings.
What it is
The king of the Silk Road table: rice pilaf cooked in a kazan over fire with lamb, yellow carrots and chickpeas, crowned with a whole garlic head — osh is Uzbekistan's national pride, cooked by men for great gatherings. Ingredients: rice (devzira), lamb and its fat (kurdyuk), yellow carrots, onions, chickpeas, cumin, barberries, raisins, whole garlic heads, quail eggs (festive). Recipe: 1) Fry lamb and onions in fat-tail oil. 2) Add carrots; simmer the zirvak base with chickpeas and spices. 3) Layer rice over; steam with garlic heads buried in it. 4) Rest; mix and mound on the lagan platter. Serve: communally at dawn plov (nahor oshi) for weddings — hundreds fed from one kazan. Flavor: rich, cumin-warm, carrot-sweet. History: plov in Samarkand and Bukhara is a thousand years deep; UNESCO lists Uzbek palov culture, and every region fries its own. See also: Samsa, Shashlik.
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