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/ck/ - Food & Cooking

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19459165 No.19459165 [Reply] [Original]

the humble plov

>> No.19459655

My mother was served this every single fucking day when she spent a two week vacation in Usbekistan. Making plov is its own profession there, there are people who dedicate their lives to becoming Plov Masters and cook it professionally day in day out.

>> No.19459857

pilaf*

>> No.19459882

>>19459655
The greatest gift of Uzbeks to the world, makes Kazakh and Russian Siberian cuisine edible
>>19459857
palaw*

>> No.19459909
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19459909

pulao*

>> No.19459911

>>19459655
weird. if you're not an idiot you should be able to master that dish in several tries.

>> No.19459917
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19459917

>spreads the same national dish from Valencia to Afghanistan to Indonesia

>> No.19459922
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19459922

>>19459165
when I was about 10 I had a peeloff from a Moroccan place and it was spicy and had plump little sultanas in it and it was so good and I've never found anything quite like it since

>> No.19459936

>>19459922
>sultanas
try to find a version with berberies

>> No.19459941

>>19459655
they were ploving ur mother?

>> No.19460244
File: 47 KB, 999x376, silkroad.png [View same] [iqdb] [saucenao] [google]
19460244

>> No.19460294

>>19459165
what plov in english?

>> No.19460398

>>19460294
pilaf
https://en.wikipedia.org/wiki/Pilaf

>> No.19460409

>>19459882
>>19459857
>>19459909
anything but "plov" honestly

>> No.19460470

Yeah I make this often
Fatty lamb, onions, chickpeas, sultanas, carrots, a lot of cumin, some coriander and a pinch of turmeric
I cook it in a wok and it's usually filled up to nearly the top
Whilst I'm in the kitchen with this large cauldron boiling away I feel like I'm transported to central asia, that's what cooking is all about for me

>> No.19460594

Mom's ethnic Russian born and raised in Tashkent. I grew up with this delicious shit. Even my wife, who's Anglo Irish southern raised American loves it when she makes it. She used to tell a story about a sultan and his daughter about it. I can tell it to you guys if you're interested.

>> No.19461334

>>19460409
skill issue + pay yasak

>> No.19461341

>>19460594
Tell us the story anon

>> No.19461446

>>19461341
this.
yes, please
>>19460594
(my dad’s russian and a cook, - i grew up with a lot of incredibly delicious ethnic food, so’ve felt those feels, too.)

>> No.19461904

I'm gonna be honest with you I think lamb is a shitty meat for plov despite being the "traditional" one.
Lamb fat is great for it but I prefer beef or chicken for the actual meat.

>> No.19461954

>>19460294
fried rice

>> No.19462037

>>19460294
Pilaf

>> No.19462047

>>19461904
I make it with pork most of the time, it's my favourite meat
Cheap, delicious, repels muslims, jews and anglos

>> No.19462136

Why do so many regions have a variation of this
We call it Pelau in Trinidad

>> No.19462556

>>19461341
There was a sultan who had an insatiable appetite. He challenged every cook in the land to make him a meal that could make him feel full and offered his only daughter's hand in marriage. If they could not, then to the gallows with them. One man came up with plov and cooked the rice al dente which became tradition. The sultan ate the plov and still felt hungry and was about to sentence the chef to death when the rice started to expand in his stomach and fill his belly. The chef got to marry the sultans daughter and they lived happily ever after.

>> No.19462562

>>19459936
this makes my quest even harder but thank you anon, I'll keep on it

>> No.19462566

>>19460294
puke

>> No.19462568

>>19462556
very nice heartwarming story, thanks for sharing anon

>> No.19462579
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19462579

>>19462556
sorry forgot pic

>> No.19462603

>>19462556
i love it. thanks very much, bro.

>> No.19462908

>>19462136
>Why do so many regions have a variation of this
Silk road one way, Muslim caliphates the other

>> No.19463275

>>19460409
pashol nahui

>> No.19463284

>>19460244
>Marco Polo's name was literally Mark Pilaf
wtf bros

>> No.19463302

>>19463284
>he hasn't heard of Cheeseburger Colombus
american education