The national dish of Uzbekistan is Palov (here are some other spellings of basically the same dish: pilaf, pilav, pilau, pilafi, pulao, palaw, plov, polov, polo, and polu). The choice of recipe to represent the national dish of Uzbekistan fell on the wedding plov (tuy palovi). Perhaps you can try it out on September 1 when Uzbekistan celebrates their independence day. Here’s what our country chef Malika says about the national dish of Uzbekistan:
Plov is key dish in the Uzbek cuisine. There are about 200 different varieties of Plov. Depending on the variety you make, it is seen as everyday, special or occasional dish. The legend behind Plov: A prince fell in love with a beautiful woman from a poor family. Not being able to marry her, the prince started to fade away, refusing to eat. The king invited Abu Ali Ibn Sina, the great doctor, to heal the prince. He suggested that the prince needed to connect hearts of lovers and feed them with a calorie dish – “Palov Osh”, in order to heal. This explains the presence of this dish at Uzbek weddings. “Palov Osh” is made of 7 ingredients: P – piyoz (onion ), A – ayoz (carrots ) , L – Lahm (meat) , O– oliyo(fat) , V – veet (salt) , O – ob (water) , Sh – sholi ( rice).
About the Country Chef
Malika is from Uzbekistan. She is happily married and has a beautiful daughter who helps her in the kitchen. She runs the popular food blog: uzbekcooking.blogspot.com
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about other national dish recipes published on this blog