Uzbek pilaf - 21 cooking recipes

It just so happens that delicacies are always prepared by men. According to legend, the first meal of meat and rice was served by the court physician of the Samanid emirs, Avicenna. To cure a high-ranking patient, he prepared a meal, calling it “royal pilaf.” Any meat dish in oriental cuisine is accompanied by a considerable amount of vegetables, so Uzbek pilaf recipes are replete with yellow or red carrots, onions and garlic.

The brighter and juicier the root vegetable is, the more nutritious and golden the rice will become. If you consider yourself a guru in cooking rice with meat in Uzbek style, try pampering those around you with green pilaf - bakhsh. Its secret lies in mixing different types of finely chopped meat, liver, fat tail fat and a large amount of herbs. Pay special attention to presentation. Whatever recipe you choose, remember - it is better to place the contents of the cauldron on a wide flat plate. Invite your guests to use pita bread instead of cutlery, and then not a single nuance of the oriental dish will be hidden from them.