Information AboutPlov |
| CATEGORIES ABOUT PLOV | |
| central asian cuisine | |
| rice dishes | |
| uzbekistani culture | |
| azerbaijani cuisine | |
| armenian cuisine | |
| turkish cuisine | |
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Preparations and recipes can vary from region to region, however the contents of the dish will always be based on the above carrot/onion/lamb/rice mix. (called "sabzi" in Uzbek ) Ingredients such as whole heads of garlic, garbanzo beans, chilis and quinces can be added while cooking. A special "wedding palov" will include Saffron in its preparation. The origins of Palov are somewhat lost over the course of history. However, stories abound of it having been served to Alexander The Great upon his capture of Maraqanda . (modern Samarqand ) Palov is from the same family of Turkic rice-based dishes as Afghan "Pulao", Turkmen "Osh", Tajik "Palov" (see also Pilaf ). One can also find variations of Palov (Pılaw in Tatar) in the Tatar regions of Tatarstan , Russia and the Crimea , Ukraine . During the years of the Soviet Union , the dish spread throughout the other Soviet republics, becoming a favorite in such diverse places as Russia , Ukraine and Azerbaijan . EXTERNAL LINKS |
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