A WHOLE CULTURE IN ONE DISH
Cook palov with understanding. Discover regional flavours. See and learn every stage.
IN THE KAZAN TODAY
YOUR COMPANION AT THE KAZAN90 MIN · Intermediate
Meat, carrots and separate grains of rice. A home recipe for making palov step by step, watching the ingredients as they cook.
PALOV OF UZBEKISTAN
↗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.
FLAVOUR STARTS HERE
Meat, carrots and spices.
Flavours brought to life in one kazan.
SKILL STARTS WITH THE INGREDIENTS
GET TO KNOW THE GRAIN
Variety and soaking change water needs. Get to know your rice and adjust the water and heat accordingly.
Learn more about the ingredients ↗PALOV'S JOURNEY AROUND THE WORLD
Central Asia↗Tajikistan's oshi palav is made with rice, meat, vegetables and spices, and has a place in family meals, hospitality and ceremonies alike. Its value extends beyond the finished platter: cooking together and sharing a table are also part of the tradition.
Anatolia↗Tavuklu pilav is cooked rice topped with tender shredded chicken. In chickpea versions, the pulses among the rice add texture.
Arabian Peninsula↗Omani qabooli combines rice with lamb or beef, raisins and nuts. The meat base, dried fruit's sweetness and the texture of nuts offer different sensations on one platter.
THE KNOWLEDGE BEHIND THE FLAVOUR
Ingredients↗Discover how the rice variety, carrot cuts, meat size, oil and spices influence the result.
Types of palov↗Devzira palov from the valley, layered Samarkand palov, Tashkent celebration palov, vine-leaf qovatok and Bukhara's oshi-sofi: the shared foundation and the differences that shape their flavour.
Traditions↗Palov's role in hospitality, shared work, the master–apprentice tradition and the meaning of UNESCO recognition.