Samarkand pilaf No. 1, pilaf center | Street food | Gurman TV

The Gurman TV team visited the Pilaf Center in Samarkand. In this video you can see in detail how to cook the real Samarkand pilaf.

Pilaf Center on Alisher Navoi Avenue (formerly 8th of March)
Contacts: Olim bobo +998 93 998-75-78
Location: https://maps.google.com/maps ?q=39.667...

Samarkand pilaf is very rich in its history. Pilaf is prepared differently in different regions, in many places rice and carrots are mixed after cooking pilaf. But in Samarkand pilaf, even when they put everything on a plate, everything goes separately, first rice on top of carrots, meat on top. Samarkand pilaf is also popularly called Khan's pilaf, the pilaf of kings. The reason for this name is explained by the fact that when cooking pilaf, its supply in layers meant that the pilaf had just been cooked. If the pilaf is heated, then the carrots and rice move and it will not work in layers. Another feature of Samarkand pilaf is the use of yellow carrots. The traditional pilaf recipe is 1 kg of beef, 1 kg of carrots, 1 kg of rice.

In Uzbekistan, lamb, horse meat or beef is used for pilaf. Pork and chicken in this dish is nonsense! Many local chefs add yellow carrots to pilaf instead of red carrots: it is less sweet, so it is considered the best company to the other ingredients of the dish.

If you cook Uzbek pilaf not in a cauldron, but in another container, try to pick up dishes with thick walls and bottom. Otherwise, the ingredients will burn quickly and strongly.