+Shpoon Sehrai, there are more than 100 Plov recipes in Uzbekistan, depending on the region. Some of them call for raisins, others don't. This is a true recipe for plov with garlic.
My husband (from Latino America) cooked your plov. It was very tasty. Very clear instruction. By the way, one question: Do you add any barberry to plov or Goji berry?
Thanks, I'm glad you liked it :) Some recipes, call for raisins, barberries or quince. It depends on the region and recipe, for example, Wedding Plov is very festive and includes raisins, barberries and chickpeas.
Finally tried Plov at a new Uzbek restaurant! Your recipe seems to be the easiest on TH-cam. Thanks for the clear directions:) Do you have any recipes for that bread/pastry stuffed with pumpkin?
I 've not heard of any food from this country, but I must say it looks very delicious. The style of rice preparation reminds me of that of Iran. Thanks for sharing this video
Brian Abrom my neighbors from Turkmenistan n she just sent some. my Lord I have never tasted anything so yummilicious... We have pulao but this Russian plov was Heavenly
Привет. Большое спасибо for sharing this very beautiful, healthy, and delicious recipe. I am an Afghani person living in North America and I had the immense pleasure of enjoying a generous serving of Plov at a Uzbek/Tajik restaurant in my city a few weeks ago, and that was the first time I tried Uzbek cuisine, and I absolutely loved every bite. Since then, I am very glad to say that I have become totally hooked on Soviet cuisine, which is awesome, and so far some other yummy food items which I have tremendously savoured are Solyanka, Kharcho, Borsch, Adarjian Khachapuri, Chibureki, Lula Kebob, and Chicken Tabaka. I look forward to my next visit to a restaurant serving wonderful Soviet cuisine and enjoying many additional yummy food items from beautiful Россия. And, many thanks to the valuable help provided in wonderful video tutorials such as yours, I also look forward to cooking up some sumptuous Soviet food in my own kitchen. May the Lord always bless and protect Российская Федерация, its wonderful people, and the wonderful Mr. Putin (my favorite politician). Keep posting/sharing more of your wonderful productions here on TH-cam. Очень приятно.
I really like the uzbek plover and already I cooked it twice. It's really tasty. The video recipe also described very easy way which helped me to cook. ;) Thanks a lot.
Wabarakallo placeba! Yabale bale badsho bas supar ++ video ! I miss my grandpa so much. He's Papa was Uzbek so he used to make this for me and was easily my top lifetime 5 favorites even today ! Hard to get outside Uzbekisten esp in South Asia. . Whoa, I found such easy to understand instructions for such a hard recipe whoa whoa yabale bas muchos placeba ! Now challenge will be to make this on my camper set :) vessel is not wide since it's meant to be carried round on backpack but can be done I am sure - but for this recipe....again.... thanks tho much ! What is best is u don't use "lagbag" terms and use 5mm, 400gm, 3mm thickness long rectangle etc. That's what makes your video supar badsho ++
this is my very fist time to see how to cook a rice with no rice cookers, just on stove like making a soup, thx for sharing how to do the "water evaporation hole" trick
omg i had this dish once back in 1998 and i still cant forget how delicious it was, ill definitely try to cook this dish but 500g of oil is a bit too much, dont u think?
looks delicious.. i'm planning to open up an Uzbek cuisine restaurant in Saudi Arabia. Do you know any talented chef would be interested to come work with me?.
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Looks good. I needed an adults version after watching boris's student edition plov. His was good too and thanks for the english narrating!
I have watched multiple videos of this recipe, and I can tell this is an excellent demonstration of uzbek pilaf. thanks for sharing..
Great recipe! I am going to make this for this thanksgiving!
+Shpoon Sehrai, there are more than 100 Plov recipes in Uzbekistan, depending on the region. Some of them call for raisins, others don't. This is a true recipe for plov with garlic.
My husband (from Latino America) cooked your plov. It was very tasty. Very clear instruction. By the way, one question: Do you add any barberry to plov or Goji berry?
Thanks, I'm glad you liked it :) Some recipes, call for raisins, barberries or quince. It depends on the region and recipe, for example, Wedding Plov is very festive and includes raisins, barberries and chickpeas.
I ate it years ago cooked by an Uzbek friend love it and it was in my mind to make it all this years, today is the day!!!
+Sara Safaee Good luck! Let us know how it turns out! :)
very clear instructions love it
+Said Arifs Thanks!
Finally tried Plov at a new Uzbek restaurant! Your recipe seems to be the easiest on TH-cam. Thanks for the clear directions:)
Do you have any recipes for that bread/pastry stuffed with pumpkin?
This traditional uzbek plov gives me a stimulus to my appetite. Nice video.
+akinori0109 Thank you!
i have eaten this dish in China in Uyghur restaurant it was magically delicious and sweety i think the add sugar to the rice
I 've not heard of any food from this country, but I must say it looks very delicious. The style of rice preparation reminds me of that of Iran. Thanks for sharing this video
Thanks for your comment! :)
Brian Abrom my neighbors from Turkmenistan n she just sent some. my Lord I have never tasted anything so yummilicious... We have pulao but this Russian plov was Heavenly
Привет. Большое спасибо for sharing this very beautiful, healthy, and delicious recipe. I am an Afghani person living in North America and I had the immense pleasure of enjoying a generous serving of Plov at a Uzbek/Tajik restaurant in my city a few weeks ago, and that was the first time I tried Uzbek cuisine, and I absolutely loved every bite. Since then, I am very glad to say that I have become totally hooked on Soviet cuisine, which is awesome, and so far some other yummy food items which I have tremendously savoured are Solyanka, Kharcho, Borsch, Adarjian Khachapuri, Chibureki, Lula Kebob, and Chicken Tabaka. I look forward to my next visit to a restaurant serving wonderful Soviet cuisine and enjoying many additional yummy food items from beautiful Россия. And, many thanks to the valuable help provided in wonderful video tutorials such as yours, I also look forward to cooking up some sumptuous Soviet food in my own kitchen. May the Lord always bless and protect Российская Федерация, its wonderful people, and the wonderful Mr. Putin (my favorite politician). Keep posting/sharing more of your wonderful productions here on TH-cam. Очень приятно.
Shark Kofish Thank you for watching our video and for your kind words! :)
Looks so good i got to try it thank you
Excellent... short ... precise and wonderful. Just the way a good cook video should be. I am a fan
Thanks for this traditional recipe.
Greetings from Algeria...
thank you from San Diego, Ca. i will try to make this coming Sunday.
elimonjal Good luck! :) Let us know how it turns out!
+VideoCulinary.com - Recipes & Cooking Ideas It is delicious.... your recipe is very easy to follow. can I mix both lamb and beef ???? thank you
I ate this dish in Uighur town in shanghai it was magically delicious
I really like the uzbek plover and already I cooked it twice. It's really tasty. The video recipe also described very easy way which helped me to cook. ;) Thanks a lot.
Thank you for this great recipe . Greatings from Istanbul Turkiye.
Wabarakallo placeba! Yabale bale badsho bas supar ++ video !
I miss my grandpa so much. He's Papa was Uzbek so he used to make this for me and was easily my top lifetime 5 favorites even today ! Hard to get outside Uzbekisten esp in South Asia. .
Whoa, I found such easy to understand instructions for such a hard recipe whoa whoa yabale bas muchos placeba !
Now challenge will be to make this on my camper set :) vessel is not wide since it's meant to be carried round on backpack but can be done I am sure - but for this recipe....again.... thanks tho much !
What is best is u don't use "lagbag" terms and use 5mm, 400gm, 3mm thickness long rectangle etc. That's what makes your video supar badsho ++
Thank u for this tutorial! I'm gonna ask my mom to make it😋
Let us know how it turns out :)
It was very delicious
Nita Peouv I was born in Tashkent too :)
Thanks for watching
Yay Daniella!! We're Uzbekie's babies
lol
this is my very fist time to see how to cook a rice with no rice cookers, just on stove like making a soup, thx for sharing how to do the "water evaporation hole" trick
Looks very delicious and can't wait to try it.... thanks for sharing.
Thank you!
Miss you guys from South Korea
Great video! The pilaf looks delicious!
Thank you very much!
amazing recipe !
very nicely done looks delicious .
+markanddanielsmom Thanks!
I need to try this looks amazing 👌🏻
I really enjoyed watching your cooking Video of this Dish! Thank you!
+Ronda Goodlet Thank you :)
Awesome recipe very simple thank you ❤
Thanks :)
Thank you great recipe
I like it so much
Looks so delish, thank you
+raya raayaa Thanks!
wow WOW awesome.thank you for ur share
very good,nice
500 gr of oil seems TOO MUCH for this amount of produce! I use max 300 gr
Thank you very much.
Thank you so much !
very, very nice!!
i like
I know we are awesome 😊
Im uzbek this best Cuisine our country
niceeee!We cook in similar way but we call biriyani...love from bangladesh!
An absolutely wonderful video and explanation!I will definitely make the dish!By the way, what is that divine music playing in the background?
Раджив госвами did u try? How was it ?
I loved it as it was filled with spices and ingredients that I had never thought of combining!
Awesome Recipe :)
omg i had this dish once back in 1998 and i still cant forget how delicious it was, ill definitely try to cook this dish but 500g of oil is a bit too much, dont u think?
It is a lot, but authentic plov is cooked in lots of oil. You can use less if you want to though.
Thanks for the comment Hassan! :)
videoculinary.com thanks for replying. And yes you're right, the dish I had was soaked in lamb fat. Amazing video BTW!
Hassan Q Thank you!
Thank you ))😚😋
What type of rice is traditionally used to make plov?
Would the large beef/lamb chunks end up tough or leathery if only cooked by initial frying?
raymund usi they boiled it for 1-2 hrs!
i love it :)
yum
Nice recipe
Can you tell me the name of the song?
What is the best type of rice for uzbek plov? Im having trouble making good plov with the right rice..it really matters!
Tifa We used Jasmine rice. Thanks for watching :)
Daniella
Why the need to wash onions or garlic after peeling off skin ?
testy
How would u do this for 2 people
What do you usually do with the garlic when cooked??
The garlic is delicious! Push it out of its casing and enjoy it :)
Great thanks!
Any time :)
Can you use long grain Basmati rice for this meal? I only see pilaf being used.
Jasmine rice is better to use for Plov.
I make better than for this with basmati karnol super Ric thanks
plov is pulav in india...where did it originate?
I think it,s from Persia.
Mukemmel
looks delicious.. i'm planning to open up an Uzbek cuisine restaurant in Saudi Arabia. Do you know any talented chef would be interested to come work with me?.
***** Unfortunately I cant think of anyone, good luck with your restaurant :)
where is the reasons ?.. a uzubuki rice without reasons or sultana ??
I make very good plov. This recipe uses way too much oil. I use 1/3 cup of oil. Looks good tho.
We are from India we call it Pulao rice
морковь мало положили!
looks delicious, but the ammount of cooking oil is freaking me out!
lol thought that was your husband
not Uzbekistan azerbajan
carlos pelewin Plov is Uzbeki, Turkmeni, Azeri food. It's international
It's turkic. Turkic is not only Turkish, but countries like Kyrgyzystan, Azerbaijan, Kazakhstan, Uzbekistan, Turkey etc.