🍚 Узбекистан. Плов и Пчаки.

🔥 О чем это видео про узбекский плов?

Узбекский плов – это не просто блюдо, это целая философия восточной кухни! В этом видео от канала MyGoodKnife. com knife store вы узнаете все тонкости и секреты приготовления настоящего узбекского плова. Автор делится проверенными методами, которые передаются из поколения в поколение.

Длительность этого кулинарного мастер-класса составляет 00:38:24, и каждая секунда наполнена ценной информацией о том, как добиться идеального вкуса и аромата плова. Видео уже оценили 1666 человек, что говорит о его качестве и полезности!

Back on khan Timur’s days… Khan Timur loved plov! Ooh, good man! You became better than me You can get a lot of steel details from one old car…It will be enough for a year of knife making! There is an animal with big horns. Elk, for example That’s what will be. Very sharp! I use myself same already 11 years and It’s still like new! Cuts good. – Do you like plov? – No, no, no Only shaslyk. Hi! MyGoodKnife Team is in Uzbekistan! It’s hard to guess it, looking to this modern train. We travel to Samarkand by high-speed train Afrosiab, named after antient town, which was located on the territory of Samarkand. Tourists love Samarkand because of it’s architectury and history, and also because of cuisine. Say, that plov (pilau) in Samarkand is the best in Uzbekistan. So, let’s go and check it. And will see, what knives there are used for. Traditional uzbek knives – pchaks are believed to be usual knives for everyday life here. In our travel we will check, if it’s truth and will will learn as much as we can about pchak-knives. Samarkand – is one of oldest cities in the world. In XIV century it became a capital of Tamerlan’s empire. There are unique monuments of architecture, decorated with majolica, mosaics and carved stones. Сultural and craft heritage is carefully protected here. Samarkand is colourful and sunny even in the winter time. Market – is the first place, where we’d like to go. In any season it smells of watermelons, different greens and spices. Acually, everybody loves uzbek cuisine. Lagman, shashlyk, plov – all this words make us hungry and stomach starts to growl invitingly. Plov – (pilau) – is the most important dish in Uzbekistan. There is a “plov-center” in every town. It’s the big restaurant, where only one dish is serving. Plov is starting to cook about 7 a.m. About 12 a.m. it’s ready, and about 2 p.m. it’s already eaten. There is a kind of rice confrontation in Uzbekistan: Every city has own recipe of plov and of course, say that exactly they have the best one. In Samarkand they say that make best plov. Strange, but Samarkand plov is not made of fragrant lamb, but of beef. – Hello! – Hello, good day. To be honest, I’ve never seen such big pans.. How much “plov” can fit here? For one pan.. For beginning oil… There is abou 15 liters of oil. After that – meat. About 60 kg of meat. 60 kg of carrot and 60 kg of rice. It’s for one pan. So much quantity of carrot..do you cut it by hands? – Yes, yes. No machines. Down there is a raisins, red carrot and nothing more. – This yellow is a carrot also? – Yes, it’s our style! Yellow cut this way, and red carrot cut by cubes. Everything is so colourful, beautiful and smells amazing! – The best “plov” in Uzbekistan – is in Samarkand! You can check in other cities – it will be not like this. There is a difference… Recipe is same – meat, rice, vegetables. But when they cooking – they stir it all. Difference is that Samarkand plov Is cooked and served by layers No mixing no way. People of Samarkand look down on any mixed “plov” and call it “yesterday’s plov”. According to legend, Samarkand’s “plov” was born thanks to Tamerlan. He loved “plov” very much and of course wanted it to be fresh. As a proof, that “plov” was cooked just now, Timur asked to serv it as it was cooked – by layers Cook could not serv yesterday’s “plov”, because it’s impossible to warm it without stiring. We do not mix it. We stir only rice. When put to plate, firstly goes rice, after that – carrot, then meat. In Tashkent and other cities – they mix it all. Meat, carrot – all mixed. Look, firstly – rice. Put carrot up to this. The uppest layer – meat. This is the difference between Samarkand’s “plov” and Tashkent’s. Here is 5 kinds of oil: sesame nut’s and cotton oil, and oil made of “zira” spice. What kind of knives do you use? Usual or pchaks? – Usual knives… Like this. And pchaks? – No, no, no. What a surprise! I’ve thought in such old traditional city locall knives should be used. Especially for cooking favourire dish of Tamerlan, who lived, reigned and is buried here, in Samarkand. The mausoleum of Tamerlan – is the famous places in Uzbekistan. According to legent, pchaks were born in XIV centure exactly thanks to Timur. He forbided cold weapun handing to civilian people. As a household alternative knives with rounded blades were made. With such kind of blade it’s impossible to stab somebody. Mausoleums and madrasahs are unique. We will keep it in memory for a years. And “plov” here is really tasty! But we didn’t find here good pchak-knives. So, we are going to ancient Bukhara – well known with craftmen and traders. It’s easy today to get from Samarkand to Bukhara. It takes 1,5 hour by fast train. Ticket to business-class costs about 13 euro. Bukhara is older than 2000 years This city was conquered by Alexander the great, destroyed by Genghis Khan, rebuilt by Tamerlan, but always has been one os the most important cities in the Middle Asia. And geat trade center on the Silk Way. You can buy different national goods here nowadays. There are a lot of pchaks in Bukhara. They are selling everywhere here. You can buy pchak-knives everywhere in Bukhara. But locals say, some of these knives – are chinese. I mean, not made in Uguria, but fakes. Someone buy cheap chinese knife, makes it look like pcjak by file, installs domestic Uzbek handle and sells it as a “hand forged pchak”. So, people of Bukhara.. are worthy sons of Hodja Nasreddin! But we found the place with really hand forged knives. There is working the 6th generation of blacksmiths. According to the chronicles the blacksmithing in Bukhara gets traction in X century. During next centuries local masters were famous for their metal craft technics. There were 150 blacksmiths in Bukhara ib XIX century. Today – about 40. Master Shokir Kamalov is well known in different countries. He is often participate in international exhibitions. But most important – kepps the traditions of ancestor. In his smithy you can see how he makes knives with his son. Of course, blacksmith in 6th generation should know the history of pchak-knives: how they were born and why have excatly this form. And if they really appeared thanks to Tamerlan. – This form was appeared in Bukhara I think about VII – IX century. After the samanid’s period. These are excatly Bukhara’s knives. There are different types Let’s see, I’ll show you This knife for example.. Metal and work are same, but handles could be different. Handle should be beautiful and comfortable. But form of blade should be like this: Straight, but point of blade should be a little bit curved. Why it should be curved? It makes this blade be good for skinning carcass of sheep and other animals. This is Bukharian type of knife. Here is other: it’s straight. Do you see? Spine is straight and then goes down. With such knife you can cut melons, and other different things. There are several types of pchak-knives. Some historians divide them into “andijian” type – most popular, and “old Bukharian”. “Old Bukharian” blade tapers evenly to the tip, all the blade is curved. This knife can be used as a skinner. But most popular pchak-knives – are “andijian” type. The most common blade type called “kaike”. The point of this should be upper, than a spine. The second type called “tugri” – it has straight spine. Both are really god for meat. There is no domestic steel in Uzbekistan. Previously masters used broken weapon and other good quality scrap metal. Since XIX-XX century masters use leaf springs, bearing races and other parts of vehicles. – Here is one ball. I can make one knife from this one ball. I’ll show you – it’s can jump. Do you see? This is the best steel: it breathes, it will be very sharp and stays sharp for a long time. Now I will forge one knife for you from this. Forged balde – is a forged blade It is always a good knife. When you forge with a hammer – metal will be more granular. These grains, that you can’t see, become smaller and smaller. And then blades will have these small graints. It makes blade sharp. Blacksmiths have a melody Beautiful melody, following to the beat of our hearts. Blacksmith always makes a soulwork. According to beating of his heart. If work goes good, mood goes better. And master makes music! We have such music! For blacksmith’s craft there should be materials. It’s hard now. Technical progress changes But our craft stays. We need to find clients, pay a lot: rent, electricity… All these killing masters.. One man can be obligated to pay a lot of taxes! How long does it take to make one knife? It’s all handmade. If we talk about 1 knife.. it depends on master. May take 2 days.. may take 1 day. It depends on work. Apart from the simple blades we also make damascus. There are a lot of layers. And may take about 15 days to make it. Unfortunately I can’t wate for the knife several days. And, acually, became hungry. People of Bukhara, same as people of Samarkand love to eat “plov”. Local “plov” differs from Samarkand’s. For example, it cooked in several pans. One should be made of copper. It’s tradition. Usual iron cast pans came from China and are popular in east regions of Uzbekistan and in Fergan Valley. But in Bukhara always were a lot of craftsmen, who made a copper cookware and different pans. So local people always used local cookware. There are different restaurans, where you can eat one dish. Here it’s “plov”. Every day. As a lunch..as a dish for celebration.. Nowadays you should eat “plov” with a spoon. Let’s check, what is the difference between Bukharian “plov” and “plov” from Samarkand. For cooking Bukharian plov usung rice “Laser”. It’s cheap and tasty. It is soaked for an hour and a half, and then washed through a special mat. On same mat rice is puting after it half cooked. Bukharian plov cooking by a special way – all ingridients are bowled separately, and after that puting by layers into copper pan, boiling until tender and covering by boiled oil. This could be called “diet plov”, because all igridients only boiled (not fried) and fet is not used here. And meat mostly is a diet beef. – You cooking plov withing 20 years?! -Yes, yes. – You cook it daily? – Yes, every day. – What is the difference between Bukharian plov and Samarkand’s? – I didn’t see Samarkand’s plov. – Is it more tasty to use capper pan? – Yes. – How many people will be enough of this cauldron? – About 50 men. 20 kg of rice, 15 kg of meat, -What meat do you use? – Meat… beef. – No lamb? – No. 20 kg of carrot. 5 kg of oil. It will cover it. – What else is there? Chickpea, raisin… What secret additives? No serets.. I see zira-spice… And there is a lot of zira – this is the difference from Samarkand’s plov. And here I see a lot of zira-grains. What knives do you use for cooking? Do you use traditional pchak-knives? -No..I use usual kitchen knives. – Do you like plov? – No, no! Only shashlyk. The most common type of Uzbek plov – with lamb, cooking in Tashkent. In “plov-center” there is the biggest cauldron! Of course we should see it by ourselves. In “plov-center” of Tashkent serving two kinds of plov: “Wedding plov” with cheakpea and lamb fet And very saldom – “Ferganian plov” with brown rice. “Wedding plov” is cooking in big three-ton pan. And there are 4-5 more cauldrons. This plov is served with horse sausage and quail eggs. It’s really tasty and not expensive. Big plate costs about 2 euros. But plov in Tashkent you for sure can not call “diet”. Local chefs also do not use national pchak-knives. Walking at local market – Chorsu, we understood why. There are special pavilions for cookware and kitchen ware at this market. Often you can see knife sellers and knife-grinder. But they sell not domestic, but cheap chinese knives. Price is lower than 1 euro. These are simple, not forged knives made of cheap stainless stell. It seems that traders purposely sell such knives, because customers for sure will return in a two days – to make this shit sharp. Chorsu market in Tashkent is one of the biggest in Uzbekistan. You can buy here vegetables, spices, fruits and meat. I think in some butcher shop we can find waht we want to. Pchak is an ideal meat knife. It’s type of blade ideal for skinning and cuting meat. Because in Uzbekistan meat cutting is usual common work. But butchers at market prefer cheap chinese knives. But may be they just hold good knives for themselves. Pchak-knives you can buy only at shops for tourists, who can have more money. Hi! Finally we found real uzbek knives! -Yes, please These all handmade Uzbek knives. Very good knives. What are you interested in? This one – is the best. Do Uzbeks use such knives now? – Yes, everybody use. – Do you have yourself? -Yes, I have same like this at home. Very sharp. I use the same about 11 years. Still like new. Just to sharp a little bit. This costs about 100 USD This one a little bit shorter, but has handle made of argali horn – it’s impossible to break it. There are a lot of pchak-knives at markets. Knives are made in Chust and Shakhrihan towns. Knives are good, but sellers offer a high prices. Sellers say that if we’d like to find something special and get more info, we need to go to Fergan valley. It’s impossible to find a true at market, because traders are telling different fairytales. So we will visit Chust – center of knife manufacturing. In Soviet times there was a big knife factory in Chust-town. But knife making as a craft was born here a hundrets years ago. Some say that exactly in Chust you can find good knife makers. But others say that nothing is good here after factory has been closed. Let’s check which of this is true. Chust is one of the oldest towns in Fergan Valley. It’s about 3500 years old. It’s a homeland of uzbek skullcap and businessman Alisher Usmanov. And of course Chust is famous with knives. It’s the oldest metal craft center in the Middle asia. Arrowheads and knives, made in this area 3000 years ago now are exhibited in museum of Tashkent. In 1970-s knife factory was opened in Chust. And small town became a capital of knife cutlery manufacturing. But communities of craftsmen always have been here till nowadays. And now the former workers of knife factory are owners of small workshops. In their craft they join old traditions with Soviet manufacturing knowlenge. Many blacksmiths are selling knives by theirselves at domestic market. – Is it true, that best knives in Uzbekistan – are knives, made in Chust? – The best in the world! – What is difference from other knives? – They are beautiful. I worked 22 years at knife factory. – You worked at local famous manufacture? – Yes, but then retired. But keep working. I have own small factory now. Same as all other blacksmiths in Uzbekistan, local masters make knives from steel scrap, files, ball bearings and valves. Fils are made of good steel. Same as some other tools with good cutting properties. Because it should cut metal. It’s very hard steel with a fine grains. With good cutting properties. Master should know, which metal is better. Stainless steel is another type. It doesn’t have such grains. It’s simple. Suspension spring and valves… Valves subjected to heating in the engine. There is high temperature… So steel loses it’s quality. That’s why valves are replaceable time after time. But bearings do not get such load and not heated during work. Only blacksmith heat it. – So bearings are the best for knife making? – Yes, I think so. It’s my opinion. – It’s very interesting furnace.. What is it made of? It’s brick and clay. Refractory brick also could be good. It’s stably. Here is fire.. blacksmith coal.. Fan is blowing The main steps of knife making are: forging, hardering and grinding, sharpening and polishing and handle installation. There are two way of handle mounting: erma and suhma. First one is making with 2 overlaps, which are fastened with rivets. Suhma – is the way of welding handle made of whole peace. Usually it’s natural material, where tang could be installed. Traditionally handles are made of different horns, bones and wood. – Bone! Here is the bone. We will boil it and make round decorations. This small round decorations called “kez”. Since pagan times small round symbolized the sun – ruler of life. Sometimes “kez” is surrounded by small dots. Also handle is usually decorated by the pearl. Bolster also is a decoration. It’s made of tin alloy and Nickel silver. Usually it has special black and red drawing. Cheap knives have simple bolsters without any drawing or decoration. Here we select the handle.. By this way… Measuring it… And… Cutting to 2 parts. Cleaning it by boiling with detergent. Then cut to 2 parts and weld it. This is whole, and this will be mounted with rivets. – Horn.. Natural saiga horn. Animals shed horns… – They shed their horns somewhere here? – Yes, and we pick it up. Here it is. Here is horn. They are always shed horns. We pick it up and say “thank you”. During handle mounting, master installs copper or brass strip along the knife’s tang. It called “brinch”. Brinch connects to bolster and makes as a decoration, as a hard frame of the handle. Blades of carbon steel knives are usually black. Masters specially black blade with an iron sulphate. It protects the blade from corrosion. You should always wipe knife with dry cloth. All such knives, even damsacus – might be rust. All except knives made of stainless steel. So you should take care of this. If you don’t have special substance, just dip blade to the soil. And balde will be clear. Steel is alive..it’s breathing. It’s like human…it’s breathing. The most well known knives are made in Chust. Bust the most common are made in Shakhrihan. People say that somethimes masters from Chust are buying Shakhrihan knife blanks. Shakhrihan is about 200 years old. It’s famous with a craft. Women make textile, men make knives. There are a lot of workshops on the riverside of Shakhrihan. You can hear the the blows of the hammers. Family dynasties of blacksmiths are working here for a lot of years. Here is “pichak-bozor” – really big knife market. Some sellers buy knives here and then sell it in Tashkent or Bukhara for a double price. Here is the wide range of different knives. Traditional knives made of carbon, cheap with plastic handles and even sables. The biggest part of uzbek knives are produced here – in Shakhrihan town. Here is the biggest knife market and the biggest quantity of knife workshops. A lot of blacksmith’s workshops are located on the riverside. Let’s visit one of these. Several masters are always working in every workshop. One is the blacksmith, second one is the grinder. Third man makes handles etc. There is no tourists in Shakhrihan. So locals always coming out to check, who are you. Firstly it makes you feel uncomfortable. But all people are very friendly, same like in other towns of Uzbekistan. – Hello! Nice to see you, I’m Viktoria. – Nice to meet you. I’m Hakim. – Is it true, that best knives now are making in Shakhrihan? -Yes, it’s true. There are few masters in Chust. Here – a lot of. My father and grandfather made knives. And I make. All craftsmen are kindred. They begin to study the craft in the childhood. Children come to workshop and start to help. Step by step apprentice becomes the master. We keep the traditions.. But this work is very hard. Some men want to be an apprentices.. They come and try… But when they feel, how hard it is – they go away. It’s very hard to make a knife from steel ball for example. So we obliged to teach our own kids. To make this blacksmith’s craft keep on. – When you started to teach you son? – he was very small. Like me, when I began to study. We teach them carefully. Teach with love, so that work does not bother. We begging them… Really begging..For example: “Would you please clean the worlshop?” If he cleans, I give him the coin. So he can buy something. We bring them to work carefully. If you say it rudely: “Clean!” – he will not want. So we make them to love this work. And he will do it with pleasure. When he will be able to forge something from metal by himself: scissors or any other small thing – he will see, that he really can do it. He is able to make something by his hands. And when he shows me, I will praise: “Oh, good boy! You become better than me. You will be a good master!” So boy will have an incentive. – Bearings like these… You see… This is the hardest material. I can make really good knife from this. This is the part of bearing. – What temperature of heating should be? – About 1000 C – How long does it take to make one knife? – It depends… If simple like these knives – it can be ready in a 2,5 hours. All manufacturing steps are manual, made by hands. Only feed of air is made with electricity. And grinding and sharpening machines work with electricity. But blacksmith’s craft – totally hand work. There is a light spot near the bolster of pchak-knife. This is a trace from the connection of the tang with the blade. Only really good master can do this. So such spot – like a quality sign. Usually tang is made of simple, but hard steel. It’s forged and hardered separately. After that blacksmith join it with blade. He heat it with borax and then forges this together. Blade could be broken near the shoulders if master forges tang and blade from one peace of steel. That’s why tang soldering separately. After tang and blade joined, master forges the workpiece to tipical “pchak” form. Blade decoration is the stemp, called “tamga”. There could be any signes, but usually there is signature Chust (in this town) or crescent Moon and stars in Shakhrihan. Formerly the quantity of stars meaned the quantity of master’s disciples. But today it’s just decoration. “Tamga” is stamped on the blade, sprinkled with borax and covered with a small brass piece. And then heated. Burax is a common material for metal working. It’s ideal for brass soldering. Borax is usung for making stamp on blade and for joing blade with tang. “Tamga” is usually stamped on the left side of blade. In Tajikistan, for examples, knives do not have stamps on blade. But there are stamps on bolsters. The population of Shakhrihan is about 80 000. And every 4-5 person is working in knife business. But this is not because of any high profit. Just these people really love this craft. This craft is in their blood. – Is the blacksmith’s craft profitable today? – Or better to make ceramics? Who gets more money? Blacksmith like you or uzbek ceramist? I’m not interested in other job. I’m the blacksmith. And I love my job. Less money.. or more money…I don’t care. There is only few blacksmiths like we now… Usually knives are made by big manufactures… Just push the button and it’s ready. But it’s hard to find handmade… So, we do our craft. And sell it for a high price… Not too hight.. But for these money you can buy one forged knife or about 15-16 chinese knives. So, what is more profitable for business owner? Of course he will buy cheaper chinese. Such expensive is hard to sell. As we found out, uzbek people do not use pchak-knives in everyday life. First of all pchak is a souvenir for a tourists. And we have it too. The main reason, why locals are not buing pchak-knives – is a low level of welfare. Chefs and housewives are saving money. They will better buy cheap knife for 1 euro, than spend a lot of money for expensive handmade uzbek pchak. But in any case these uzbek knives, made of steel scrap have a special charm. But mainly, pchaks – are the best knives for cooking any meat dish or BBQ. Even simple BBQ will be more tasty if you cook with such knife. Check it – and will make sure! Thank you, Uzbekistan, for hospitality! We are going home, to Finland. There are also a lot of inetresting things! If you love travels and knives, do not forget to Like this video and subscribe to our channel. And visit our web-store: www.mygoodknife.com

📖 Что вы узнаете из этого видео:

• Правильный выбор риса – какой сорт лучше всего подходит для узбекского плова
• Секреты зирвака – основы основ для насыщенного вкуса
• Технология приготовления – пошаговый процесс от начала до конца
• Специи и приправы – какие использовать и в каких пропорциях
• Мясо для плова – баранина, говядина или другие варианты
• Казан и огонь – как правильно регулировать температуру
• Овощная составляющая – морковь, лук и их правильная нарезка
• Финальные штрихи – как довести плов до совершенства

🌟 Почему узбекский плов – это особенное блюдо?

Узбекский плов отличается от всех других видов плова своей уникальной технологией приготовления. Это не просто рис с мясом – это сложное многокомпонентное блюдо, где каждый ингредиент играет свою роль. Настоящий узбекский плов готовится в чугунном казане на открытом огне, что придает ему неповторимый аромат и вкус.

Существует множество региональных вариаций: ферганский плов отличается от самаркандского, а ташкентский имеет свои особенности. Канал MyGoodKnife. com knife store из Finland показывает аутентичный подход к приготовлению этого легендарного блюда восточной кухни.

👨‍🍳 Традиции приготовления плова

В Узбекистане плов – это больше, чем еда. Это центр любого праздника, свадьбы или важного события. Существует даже специальная профессия – ошпаз (повар плова), которые готовят плов на сотни и тысячи человек. Мастерство ошпаза передается от учителя к ученику, и секреты приготовления идеального плова хранятся веками.

В этом видеоролике продолжительностью 2304 секунд вы увидите, как эти древние традиции воплощаются в жизнь. Автор канала демонстрирует не просто рецепт, а целую культуру приготовления узбекского плова.

🥘 Основные ингредиенты узбекского плова:

Для приготовления настоящего узбекского плова нужны качественные продукты:

• Рис – лучше всего девзира или другие сорта с низким содержанием крахмала
• Мясо – традиционно используется баранина, но подходит и говядина
• Морковь – желтая или красная, нарезанная соломкой
• Лук – репчатый, крупно нарезанный
• Масло – растительное или курдючный жир
• Специи – зира, барбарис, чеснок целыми головками
• Соль и черный перец – по вкусу

🔍 Полезные советы от профессионалов:

Канал MyGoodKnife. com knife store накопил огромный опыт в приготовлении узбекского плова, и в этом видео вы найдете множество профессиональных хитростей. Например, правильная последовательность закладки ингредиентов критически важна для вкуса. Сначала обжаривается мясо до золотистой корочки, затем добавляется лук, потом морковь – и только после этого заливается вода для зирвака.

Еще один важный секрет – рис нужно правильно промыть и замочить. Это влияет на то, будет ли плов рассыпчатым или слипнется. Температурный режим тоже имеет значение: сначала сильный огонь для зирвака, затем умеренный для томления риса.

📺 О канале автора

Канал MyGoodKnife. com knife store специализируется на восточной кухне и традиционных рецептах. Здесь вы найдете не только узбекский плов, но и множество других аутентичных блюд. Видео снято в стране Finland, что гарантирует подлинность и следование традициям.

Канал уже собрал аудиторию ценителей настоящей восточной кухни, и это видео получило 1666 лайков от благодарных зрителей, которые смогли приготовить вкусный плов по этому рецепту.

⏰ Сколько времени занимает приготовление?

Это обучающее видео длится 00:38:24 (2304 секунд), но реальное время приготовления узбекского плова обычно составляет от 2 до 3 часов. Это блюдо не терпит спешки – каждый этап требует внимания и терпения. Зато результат превзойдет все ожидания!

🎯 Для кого это видео?

Это видео будет полезно:

• Начинающим кулинарам, которые хотят освоить узбекский плов
• Опытным поварам, желающим узнать новые секреты
• Любителям восточной кухни и экзотических блюд
• Тем, кто планирует праздник и хочет удивить гостей
• Всем ценителям настоящего аутентичного плова
• Людям, интересующимся кулинарными традициями Узбекистана

💡 Интересные факты об узбекском плове:

Знаете ли вы, что в Узбекистане существует более 40 различных рецептов плова? Каждый регион гордится своим уникальным способом приготовления. Ферганский плов готовится с добавлением винограда и нута, самаркандский отличается крупной нарезкой моркови, а бухарский – особой технологией обжарки мяса.

В 2016 году традиция приготовления узбекского плова была внесена в список нематериального культурного наследия ЮНЕСКО. Это признание важности плова не просто как блюда, но как культурного явления, объединяющего людей.

🏷️ Теги и метки видео:

Теги: узбекситан,пчаки,узбекский нож,плов,узбекская кухня,узбекский рынок,кузнец,как делают ножи,mygoodknife,магазин ножей,кухня,путешествия,еда,travel,food,knives,rice,cooking,uzbekistan,asia

Ключевые слова: узбекский плов, рецепт плова, восточная кухня, MyGoodKnife. com knife store, плов в казане, традиционный плов, Finland, кулинарный мастер-класс

🔔 Похожие видео и рецепты:

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На нашем сайте вы найдете множество других рецептов узбекской кухни: лагман, манты, самса, шурпа и многое другое. Подписывайтесь и следите за обновлениями!

Приятного просмотра и удачи в приготовлении настоящего узбекского плова! Пусть ваш плов всегда будет рассыпчатым, ароматным и невероятно вкусным! 🍚✨