Hello dear readers. Today our hero is Uzbek pilaf on the kamado grill. Delicious, juicy, aromatic and truly national. Why you should choose our pilaf, you ask, and you will be right. The answer is simple - our pilaf always and everyone succeeds, however, provided that you strictly adhere to the recipe. It is very important to use the correct rice and guess with the amount of water - this is the main secret of correct pilaf. We will try to be as attentive as possible to details and then our pilaf on the fire will turn out exactly we dreamed of. In the meantime, a little history.
It is impossiable to know when is pilaf's birthday. tTo know we need to accord to some sources, the first mentions of him date back to the II century BC, according to others - to the III century, and this is far from all controversial points. So, for example, today no one could tell you exactly where the homeland of pilaf is. Following to the most popular legend pilaf was allegedly created by a Macedonian cook during a campaign from Asia.
There is even an opinion that the name of the PILAV dish was invented by the great commander personally. And this hypothesis even looks plausible because the very word "pilaf" or, more precisely, "pilav" means nothing more than "various components or a varied composition." Personally, I like this theory very much and therefore I will not talk about others. Better to talk a little about the different names of this wonderful food. I must say right away that it is called everywhere in its own way, and in addition to the pilaf and saw already familiar to us, it is quite possible to meet the melt, Palau, palov osh, palov and others.
So one cannot ignore the fact that pilaf is no less loved in Europe. True, the local recipes are fundamentally different from the Asian ones. The first thing that the Europeans had to replace, if necessary, is oil - instead of cotton or sesame, our compatriots use vegetable oil. Lamb is also rarely used - pork or beef is increasingly used for pilaf in Europe. You can also find tomatoes in our pilaf, which never happens in Asia, and even mushrooms and nuts. Thus, the authentic recipe has almost completely changed. Indeed, in the composition of classic pilaf there are only the following products: rice, carrots, onions, fat tail fat, lamb meat, cottonseed and sesame oil, and as a rule they are used simultaneously.
We took a real Uzbek recipe as a base, making it a little more piquant with garlic and chili peppers, which, by the way, are not prohibited. We also cooked it over an open fire, which will make it especially appetizing. Well, let's finally start cooking Uzbek spicy pilaf.
Guys, pilaf is wonderful in everything. It is nourishing, tasty, aromatic, not too high in calories and just wonderful both on the first day after preparation and a few days after. We are happy to recommend this recipe for health and longevity to everyone and we sincerely hope that it will help diversify your menu. What can you recommend to us? What recipes do you consider very successful, what do you cook at home and what do you treat your friends with? Tell us about it. We really want to be friends and cook together. Your HozOboz!