Plov

Plov (also known as Pilaf, Pilau, or Pilav) is a traditional rice dish popular in many Central Asian, Middle Eastern, and Eastern European countries. The dish is typically made with rice, meat, and a variety of spices and vegetables.

History

The origins of Plov are believed to trace back to ancient Persia, where it was known as Pilav. The dish spread across the Middle East and Central Asia with the expansion of the Persian Empire. Today, Plov is considered a national dish in many countries, including Uzbekistan, Tajikistan, and Kazakhstan.

Preparation

Plov is typically prepared by first browning meat (usually lamb or beef) in a large pot. Then, onions and carrots are added and cooked until they are soft. The rice is then added to the pot along with water and various spices such as cumin, coriander, and turmeric. The dish is then covered and left to simmer until the rice is cooked and all the flavors have melded together.

Variations

There are many regional variations of Plov. For example, in Uzbekistan, Plov is often made with yellow carrots and can include ingredients like chickpeas, raisins, and quince. In Tajikistan, Plov is typically made with red carrots and can include ingredients like garlic and hot peppers.

Cultural Significance

Plov is often served at special occasions and gatherings in many Central Asian and Middle Eastern countries. It is considered a dish of hospitality and is often prepared in large quantities to share with guests.

See Also

• Biryani
• Risotto
• Paella