Name: How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches
Uploaded: 2022-03-22T23:58:19.000Z
Duration: 8 min 12 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

this is one of the largest rice pilafs in the world.

Adverbs of manner

It is enjoyed year-round as a weekday meal

and prepared on huge scales for weddings and holidays.

Its popularity and ubiquity across Uzbekistan

It is so beloved that nearly 3,000 people

come to Besh Qozon Pilaf Center in Tashkent

Narrator: We visited Besh Qozon to see what it takes

Making plov on this scale begins the night before.

who has been making this dish for 20 years,

starts cutting 100 kilograms of mutton and beef.

Narrator: He then ties the chunks of meat together.

Tying the meat helps ensure it stays tender

Just preparing these ingredients takes three hours.

a large cast-iron cauldron called a qozon is preheated

and filled with 40 liters of sunflower oil.

that the best-tasting pilafs are the oiliest.

Once warm, those chunks of beef and mutton

100 kilograms of cut carrots into the center

This blend of carrots and onions is known as zirvak

This base is similar to soffritto in Italy

Plov recipes used to include spinach, chestnuts,

but most of these ingredients have been substituted.

At Besh Qozon, soft raisins, garbanzo beans,

100 kilograms of a local long-grain laser rice

is added and covered by large metal plates,

Unlike many Middle Eastern pilafs that fry the rice,

the steamed rice in plov is crumbly, soft, and airy.

But achieving this texture and making sure the rice

The entire cooking process takes around six hours

Narrator: Once mixed, generous portions of plov

In Uzbekistan, there are over 120 recipes for plov

with a fresh tomato and crispy onion salad,

Narrator: And everyone has their own part

Narrator: Each plate costs around $1 to $2.

plov was mostly eaten by wealthy families

like holidays and weddings for everyone else.

Today, many Uzbeks eat plov three to four times a week

Narrator: Plov is adopted from the Farsi ward "polo"

is believed to come from 13th-century Persia,

Legend has it that Alexander the Great was fed plov

that he brought the recipe back to Macedonia.

By the 15th century, several styles of pilaf

had established themselves in Central Asia,

plov is still the preferred dish for Uzbek weddings.

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How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches

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