Discover regional differences through rice, ingredients and cooking methods.
↗Devzira rice is one of the familiar hallmarks of Fergana palov. The reddish-brown raw grains, their plump cooked appearance and their affinity with the zirvak give the dish its character. Flavour from the fried meat, onion and carrot base infuses the rice. The finished dish is generally not just a layer of white rice: grains and carrots appear together on the platter.
↗The rice traditions of the Fergana Valley connect the palov of Kokand and Namangan. Devzira is important here too. Its denser, plump cooked grains and the zirvak shape the main impression of the dish. Different city names need not mean entirely different ingredients in every recipe.
↗Samarkand palov is distinguished by its handling of layers. At the relevant stages of cooking, the rice, carrots and meat are not stirred into one mixture. When served, carrots and meat are placed separately on top of the rice. This makes each ingredient easy to see and its portion easy to choose.
↗Tashkent celebration palov is associated with festive tables. Chickpeas or raisins added to rice, carrots and meat bring extra texture and flavour. The chickpeas should be tender but hold their shape; raisins provide gently sweet mouthfuls among the savoury meat. Not every household recipe uses these additions in the same amounts.
↗The most visible feature of qovatok palov is its small vine-leaf parcels. These add another layer to the familiar rice, carrot and meat base. This version associated with Andijan should therefore not be identified by the colour of the rice alone: the parcels on the platter reveal its main distinction.
↗Bukhara's oshi-sofi is a palov in which the layers are preserved. The distinct rice, carrots and meat set it apart from darker, strongly fried palov that is thoroughly mixed before serving. Pale grains, tender carrots and meat arranged on top play an important part in its appearance.
World↗A meaningful comparison of Central Asian palov, Azerbaijani plov, Turkish pilav, Iranian polo and South Asian pulao.