Central Asia Pilaf | Recipe Real Uzbek Pilaf.

Tashkent Pilaf | Recipe Real Uzbek Pilaf
There are more than a thousand types of pilaf, and they differ sharply in terms of preparation methods and ingredients, and in some types, they differ slightly. The process of making pilaf is mainly divided into two: zirvak cooking and rice cooking[2][3].
The main ingredients of zirvak are oil, onion and meat. In the peoples of Central Asia and the Middle East, mainly sheep or beef is used, and in some places and peoples, fish or horse meat is used. For example, Caspian Turkmen and Kazakhs, Kazakhs living on the shores of the Syrdarya and Amudarya, Karakalpaks and some Uzbeks prepare pilaf with fish meat, mainly bream. In addition, various oils are used as oil of zirvak. For example, all the peoples of Central Asia mainly use sheep fat or cottonseed oil. Karakalpaks, Arolold and Caspian Kazakhs use butter, and Tajiks mainly use linseed oil. In the Middle East and other countries, in addition to the oils listed above, they use olive oil or vegetable oil [2].
The rice milling process is also done differently in different places. In some places, in addition to rice, wheat grains, peas, beans, mung beans or sorghum are used. When the food is ready, these grains are sometimes mixed with zirvak, and in others they are filtered separately. These factors play an important role in distinguishing pilaf from other dishes [2].
Types of pilaf
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