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- This restaurant serves 3,000 individuals day-after-day.
- One dish of plov makes use of 350 kilograms of elements.
- Plov is the nationwide dish of Uzbekistan.
Following is a transcript of the video.
Narrator: Weighing 350 kilograms, this is among the largest rice pilafs on the earth. Regionally often known as plov, it’s the nationwide dish of Uzbekistan. It’s loved year-round as a weekday meal and ready on large scales for weddings and holidays. Its reputation and ubiquity throughout Uzbekistan can’t be overstated. It’s so beloved that almost 3,000 individuals come to Besh Qozon Pilaf Middle in Tashkent to have it for lunch day-after-day.
Mirkomil: Pilaf by no means will get boring.Everybody eats it with pleasure.
Narrator: We visited Besh Qozon to see what it takes to make such large batches. Making plov on this scale begins the night time earlier than. Employees begin by peeling and slicing 100 kilograms of carrots and inserting them into giant buckets. Within the morning, grasp chef Mirkomil, who has been making this dish for 20 years, begins slicing 100 kilograms of mutton and beef.
Mirkomil: The work of a prepare dinner, like different professions, has its specifics. However since I am keen on it, there aren’t any difficulties for me.
Narrator: He then ties the chunks of meat collectively. Tying the meat helps guarantee it stays tender throughout the cooking course of and prevents it from splaying. Simply making ready these elements takes three hours. Whereas the meat is being ready, a big cast-iron cauldron referred to as a qozon is preheated and crammed with 40 liters of sunflower oil. In Uzbekistan, it is stated that the best-tasting pilafs are the oiliest. As soon as heat, these chunks of beef and mutton are slid into the middle of the qozon and cooked till golden brown. When the meat has browned, cooks work collectively to elevate and dump 100 kilograms of lower carrots into the middle together with onions. This mix of carrots and onions is named zirvak and is the final base for all plov. This base is much like soffritto in Italy and mirepoix in France.
Plov recipes used to incorporate spinach, chestnuts, beans, and dried fruits, however most of those elements have been substituted. At Besh Qozon, tender raisins, garbanzo beans, dried barberries, and water are added. After about half-hour, 100 kilograms of a neighborhood long-grain laser rice is added and lined by giant metallic plates, which assist steam the rice. Not like many Center Jap pilafs that fry the rice, the steamed rice in plov is crumbly, tender, and ethereal. However attaining this texture and ensuring the rice would not stick collectively is tough.
Mirkomil: In my view, probably the most tough factor is the right amount of water and sustaining the hearth.I hold observe of how a lot water is required for the rice and how much hearth must be maintained in order that the pilaf doesn’t burn.
Narrator: When the rice is finished, the steaming plates are eliminated and the rice is fluffed into the combination. Your complete cooking course of takes round six hours and is a labor of affection.
Mirkomil: To prepare dinner pilaf and listen to, “You made a really tasty pilaf,” for me is the most effective factor that makes me joyful.
Narrator: As soon as blended, beneficiant parts of plov are loaded onto plates. In Uzbekistan, there are over 120 recipes for plov that use some mixture of meat, greens, salad, and raisins. Plov in Uzbekistan is often served with a contemporary tomato and crispy onion salad, however there are many different condiments and toppings you’ll be able to add.
Mirkomil: Pilaf could be adorned with eggs, hen or quail, horse meat sausage, steamed quince.
Narrator: And everybody has their very own half they take pleasure in probably the most.
Buyer: For me, the most effective components of pilaf are tender ligaments and tendons and bones with bone marrow.
Buyer: The perfect pilaf is when the carrots are fantastically cooked and the meat is tender. Usually, any pilaf is sweet; our Uzbek pilaf is gorgeous.
Narrator: Every plate prices round $1 to $2. And whereas plov is now a comparatively low-cost and ubiquitous meal in Uzbekistan, it wasn’t all the time this fashion. Up till the Nineteen Thirties, plov was largely eaten by rich households and reserved for particular events like holidays and weddings for everybody else. At the moment, many Uzbeks eat plov three to 4 occasions every week and generally skip the meat altogether.
Mirkomil: Sure, I eat plov one to 2 occasions every week. Since I prepare dinner day-after-day, I do not eat that usually.
Narrator: Plov is adopted from the Farsi ward “polo” and akin to the Turkish phrase “pilaf.” The primary-known recipe of plov is believed to come back from Thirteenth-century Persia, the place it was tailored from a barley dish that used related elements. Legend has it that Alexander the Nice was fed plov after he conquered modern-day Samarkand. He apparently liked the dish a lot that he introduced the recipe again to Macedonia. By the fifteenth century, a number of kinds of pilaf had established themselves in Central Asia, India, Turkey, and the Caribbean, the place they continue to be a staple. Whereas it is now a extra frequent meal, plov continues to be the popular dish for Uzbek weddings. Throughout weddings, friends typically assist put together the meal for everybody on an analogous scale to Besh Qozon. Qozons on a lot smaller scales had been first launched by Turkish nomads and at the moment are simply as frequent in central Asia as a frying pan is within the West. Whereas family qozons aren’t as giant, they’ll sometimes feed 12 to fifteen individuals, and plenty of households have at the least one bigger qozon to feed giant teams of friends. Regardless of numerous styles of plov, Besh Qozon Pilaf Middle in Tashkent attracts a devoted crowd.
Buyer : We regularly come. As quickly as we come to Tashkent, we undoubtedly come right here to eat pilaf from Besh Qozon. From the day it opened, we have now grow to be avid guests to this place.
Narrator: Whether or not you name it plov, pilaf, or pilau, the core elements of this time-honored dish revolve round rice. And the one served at Besh Qozon is the last word signal of the nice life in Uzbekistan.
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