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NEWS AND EVENTS
December 30, 2015
AZERBAIJANI EDITION ABOUT UZBEK PILAF
Day.az Azerbaijani electronic portal posted an article “Rice grain, that unites the world, all about pilaf” that informs the reader about the tradition of making this wonderful dish.

The article is based on II International Pilaf Festival recently held in Baku in which our country took an active part.

The publication begins with an old Uzbek proverb: “When we have money, we were treated pilaf, when we have no money, we are content with pilaf” that clearly delineates the role of food in our cuisine.

The article reports on the main traditions of its cooking. In Uzbekistan, there are several pilaf recipes very with the use of different kinds of meat. But the most popular is the cooking of vegetables and rice in one pot.

According to the source, Kovatok-pilaf (pilaf with grape leaves Dolma) is known with its taste and benefit for health. “The Uzbeks also cook pilaf with raisins, peas, apricots, plums, quince, garlic, spinach, waving, quails. It is sin visit Tashkent and do not visit the famous Centre pilaf. In Uzbekistan there are more than 100 kinds of pilaf. The main of them are Samarkan, Ferghana, Tashkent pilafs”.

In addition, the article compare the recipe of cooking Uzbek pilaf with Azerbaijani. “The difference is that the Uzbek one may contain sweet dried fruit. And Andijan pilaf, one of its varieties of all other similar food, is different. It uses a special rice “devzira”, available only in Uzbekistan”.

(Source: Jahon Information Agency, Baku)


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