🍚 На Боинге 767 в Узбекистан: обзор полета с Uzbekistan Airways + Ташкентский рынок и Центр плова!

🔥 Что особенного в таджикском плове?

Таджикский плов (оши палов) – это истинная жемчужина среднеазиатской кулинарии! В этом видео от канала Oleg Remizov вы откроете для себя уникальные секреты приготовления настоящего таджикского плова, который отличается от других региональных вариаций своей неповторимой технологией и особым набором специй.

Этот кулинарный мастер-класс длительностью 00:30:45 содержит бесценные знания о том, как создать идеальный таджикский плов с правильным балансом вкусов и ароматов. Видео уже оценили 11117 благодарных зрителей, которые смогли воссоздать это удивительное блюдо на своей кухне!

Hello my dear viewers and subscribers! I’m flying to Uzbekistan for the first time, I suggest you join. Of course, I chose to fly with the national carrier of Uzbekistan, Uzbekistan Airways, which flies from two airports: Vnukovo and Domodedovo. It’s convenient for me to take a flight from Vnukovo. A Boeing 737-800 of Pobeda Airlines took off loudly on an evening flight to Tyumen. In the evening, for some reason, the square in front of the entrance was deserted. I waited in line, but it went quickly. I go up to the second floor to look at the board at which counters there is registration. I arrived at the airport 3 hours before departure. My flight is at 20:50, counters 57-59. How many flights to Tashkent today. In advance, when purchasing a ticket, I could not choose a seat on the airline’s website for the flight there, only back. There is no online check-in for flights from Vnukovo. There was no one suspiciously at the counters . I got a seat as requested – near the window. And nearby there was check-in for the flight to the city of Urgench. On the second floor, in the children’s area, there is a Vnukovo made of cubes. I wish I could go home like this. In the area of ​​the Pobeda counters, check-in for Tashkent was also underway and it was empty, except for one passenger who proved to the employees that his hand luggage complied with the strict standards of the airline. Everything ended well, they let him through. Now I’ll go see if there’s a queue at passport control. And if she’s not there, maybe I’ll go somewhere to eat outside the airport, because it’s more than 3 hours before departure. Information that can get onto the Internet can be used for bad purposes. Going down the escalator and filming myself for the previous clip, I was stopped by an airport employee who said: you can’t film – this is the law, because the airport is a sensitive facility. He offered to check with the information desk, but she refused. I didn’t want to go out for a snack. Let’s go check the line at customs and passport control. There were few people near the green corridor and the border guards had three or four people per cabin. I remembered that they usually ask “how much money do you have with you?”, but I had empty pockets. I forgot to withdraw rubles. Vnukovo is convenient. ATMs are located in prominent places. Now any of them suits me. I’ll fly at night, I’ll need to get to the hotel and have cash. I hope at the airport it will be possible to exchange rubles for sums. I withdraw 5,000 rubles, I don’t know the exchange rate, but it should be enough for a couple of days. The ATM dispenses one piece of paper. I wanted to withdraw 4,900 rubles. I return to the green corridor, there is no one here. I pass him without question, although I am ready to say loudly: “only 5,000 rubles with me.” In a couple of minutes I pass through border control, where they only asked about the purpose of the trip, and find myself in a large queue in the pre-flight control area, which moves slowly. Before the security check, they look at your boarding pass and passport again. Many different stamps appear on landing strips. In the queue, I pay attention to some kind of gate-type device. I couldn’t understand its purpose. Upon closer inspection, it has two small cameras built into it on each side. Maybe you know? Everything was strict at the control, so it took a long time. Behind it is a clean area and VIP electric transport. I haven’t seen anything like this from the domestic Russian side. Vnukovo is long, if the exit is from the very last boarding bridge, you will have to walk quite a bit. At the entrance there is a duty-free shop that you can walk around. Its prices are high. There are still about 2 hours before boarding, time to look at the range of aircraft on the apron. Aviastar-TU airline trucks are parked in the parking lot opposite the cargo terminal . The closest one to us is 757 in the sdek left. They got good at making mock-ups of food so they couldn’t be distinguished from the real thing, and they started placing it near the entrance to the cafe. The international sector has a good selection of snacks. In one of the places the menu was on the street, let’s look at the prices… it turns out to be more expensive than in Moscow and definitely cheaper than in Sheremetyevo. The terminal is long and bright, divided into two zones in the middle: one with boarding gates, the other with shops, cafes and business lounges, and in the middle there is a fountain that serves as the base of the control tower platform. From it you can probably see the platform at 360°. 777 Turkish Airlines and Istanbul recently arrived. His flight time was three and a half hours. The airline flies through Europe, flying through Bulgaria, Hungary, Slovakia, Poland, Lithuania and Belarus. The luggage is being unloaded now. I decided to move on to the last gate. The Victory plane stood on the platform and behind it a mothballed I-Fly A330 in the livery of the Chinese city of Sanya. A Boeing 737 of Pobeda Airlines taxied towards the runway on a flight to Ulyanovsk. The same Boeing 737 taxied towards him, which had arrived and was taxiing to the terminal. For a moment it seemed: they would have to play a game of who would be the first to turn or back up, but there was only one taxiing… the Victory plane turned off. At first I somehow took a left and then only a right. The plane that arrived belonged to SCAT Airlines and arrived from a beautiful city in the southern part of Kazakhstan – Shymkent. The flight time was three hours and thirty-nine minutes. A baby Yak-40 of the Vologda airline appeared on the platform. The aircraft was manufactured in 1976 and partially retained the livery of the Yamal airline in which it flew in the 2000s. If you want to watch planes take off and land, go to gate eighteen at the very end of the terminal. There is a view of the so -called large cross where two airport runways intersect. There were two runways in operation ; planes landed both on runway number 24 and on runway number 10, where
a plane was landing just in the distance. From personal experience, runway 6/24 is most often used , and takeoffs and landings from runway 10/19 are sporadic, but this is the first time I’ve seen planes enter two runways simultaneously during the day. Due to the fact that now the flytradar practically does not show planes near Vnukovo, it is possible to understand who landed only when the livery and tail number become better visible. And this seems to be my Uzbekistan Airways plane, which flew in from Tashkent. It had rained recently and the runway was still wet. The Victory plane, which was seen earlier on a flight to Ulyanovsk, takes off behind him . To get to the takeoff strip, he rode well along the apron. And then with the interesting trajectory of the Yak-40 to Vologda. There was activity in the parking lot near the gate for my flight as staff prepared to greet the plane. For the first time on my channel there will be a flight on a Boeing 767-300ER. This particular board is 12 years old. From the factory it flies for Uzbekistan Airways. Now, judging by Flightradar24, it is most often used on flights between Tashkent and Moscow. In 24 hours he manages to make two paired flights. And so every day. The greeter holds crossed wands above his head – means stop and fist up – set the brakes. The plane stood still for a couple of minutes without turning off the engines, possibly performing a cooling procedure to avoid thermal damage. A utair airline 737-800 from Samarkand landed on the runway. The strip was still covered with water. A Victory plane in the livery of one of the airline’s corporate values, having flown in from Istanbul, taxied onto the platform. By the way, I arrived 50 minutes late. The clouds near the airport somehow did not inspire optimism, the sun was shining, and overhead it was getting darker and darker. The forecast spoke of thunderstorms and rain. An A320 in the standard national airline livery, but with a large EXPRESS sign. This is a subsidiary of aircraft that do not have business class and do not have the same premium service as large Uzbek Airlines. The ticket price for my dates was almost the same on both airlines. In the evening, two planes from Uzbekistan and one from Turkey were in the international zone of Vnukovo. And here is the control tower in the sunset. Cool review they have there. Another Uzbek Airlines plane taxis in, already the third one. Airbus A320 Neo, arriving from the city of Namangan. The plane is brand new, delivered to the airline less than a year ago. We were invited to board on time, gate number 23, they didn’t check our passport, we just showed our boarding pass. Next is a small escalator and a boarding bridge, which alone is connected to the plane, although there are two boarding bridges at this parking lot. There is no queue near the entrance to the plane; you are greeted by flight attendants who ask to see your boarding pass and show you which aisle to use to quickly get to your seat. I have seat “A”, so I need to go straight to the right. We enter through the first door of the plane and then get into business class. What an interesting layout of the premium cabin: two aisles, one aisle two. It turns out that the place in the middle is like a personal throne. I’ve never seen anything like this before. But in the economy, the layout is luxurious: two aisle three aisle two. Regular airlines make one more seat at 767. For example, Azur Air or utair achieves this by reducing the width of each seat. Shoulder to shoulder. The upholstery of the seats is made of pleasant blue fabric, each passenger has an individual monitor and luggage racks like on the 777 or the new 737. The pitch of the seats is good, with my 180 cm I feel comfortable. The monitors are small but touch sensitive, although you need to make an effort to press. We’ll see later. There is a triple headphone jack and a USB socket in the armrest. Not the most powerful, but it will charge your phone during the flight. The captain got in touch, introduced himself as Ravshan Tashpulatov and told him in three languages ​​about the flight time: 3 and a half hours. I noticed in the cabin, like some other airlines, there is no individual airflow for passengers. In the pocket there is a safety manual that lists the four tail numbers of the Boeing 767. And a logbook . This year Uzbekistan celebrates the centenary of civil aviation. I forgot to mention the headrest – it’s comfortable and can be adjusted in different planes. The plane was loaded with luggage and baby strollers, which are handed over at the entrance. Flight attendants wear elegant, beautiful and strict uniforms and white gloves, giving magical elegance to their hand movements. The safety instructions are not like a short video, but like a whole movie with a separate plot. It was shown twice, the second in English. The fourth plane of Uzbekistan Airways appeared near one of the exits. This is an Express A320, arriving on another flight from Tashkent. The plane was towed to the launch site opposite the terminal. The pilot released the flaps, which increase lift and reduce takeoff speed, and we slowly taxied towards runway twenty-four. I noticed a black plane with an orange circle on the tail – this is the only special Boeing 757-200 of Azure Air, whose entire cabin is equipped with business class seats. They call it Black Jet. Flightradar shows that the plane flies most often to Turkey. Behind him they began to tow a short version of the 767-200 utair to Yerevan for launch . Further, near the zone of domestic Russian lines, there were 2 A330s of I-Fly airlines, which were waiting for the morning to fly to Sochi. Near the old closed international terminal, as usual, there were a couple of Azur Air planes. And here is an interesting guest – the cargo AN-12 of the Aviatrans airline. The plane was produced in 1970, but looks like new. In the parking lot of the Vnukovo-2 government terminal, I was able to spot a Boeing 777 from Turkmenistan, an A319 that carries the President of Armenia, a 767 from the President of Belarus, and a Dreamliner from the President of Kyrgyzstan. Five minutes literally flew by when the passengers in front decided to improve their living conditions and reclined their seats all the way. A big plus – they felt comfortable, but not so much for me. The flight attendants handed out good quality in-ear headphones, but with an airplane plug. We occupied the train, the display went out and the crew began service. First, juices, waters and drinks. They poured two or three glasses, including white and red. They offered salted nuts and a wet wipe. They served from the beginning of the salon and from the end, meeting somewhere in the middle of the second salon. Next in line was hot food. Choice of beef with buckwheat and chicken with potatoes. Everything was given out in a plastic box. The expectation somehow did not correspond to reality; it turned out poorly. Especially look at one piece of cucumber and a slice of tomato. Are we sure we’re flying to Uzbekistan? The next round of service was hot drinks. You could have asked for more nuts. I took black tea without lemon. The toilet is clean, fresh and spacious. I didn’t find any special features. Sometimes the flight attendants used an air freshener and I could hear it from my seat. I would like to note that the salon was clean. I also forgot to say – there are no sockets in the chairs. The co-pilot got in touch and said the arrival time was 2:35 a.m. local time. The monitor has films and cartoons in Russian. The flight time will fly by quickly. It’s 2:30 am outside, the city is shining with many lights, the capital of Uzbekistan is the largest city in Central Asia with a population of 2.5 million people. Tashkent Airport has the unofficial name Yuzhny, which it received back in Soviet times due to its geographical location relative to the city center. Another interesting thing is that the airport has a long runway, as much as 4 km. On boarding, they did not turn off the lights in the plane’s cabin, just like on the previous flight on my channel. Taxiing turned out to be fast, the plane was parked somewhere where bright spotlights on the mast illuminated everything around, creating a theatrical atmosphere. ABOUT! I was worried about how I would be the last one at passport control because of my place in the back. It turned out that there would be a way out on both sides. It’s just comfortable outside and not cold or hot, they said 18° Celsius. Now there is a Boeing 767 on stage in the spotlight. There were two buses near the plane: one for the first ramp, the second for mine. I boarded the first bus in hopes of shortening the wait in line. A short drive from the parking lot and doors open near a large building. The passengers first exited at a brisk pace, then began to run. I decided not to lag behind. Inside there is a large and spacious area with booths for passport control. They indicate which ones serve citizens of Uzbekistan and which ones serve guests. There were several people on my line, it all took about 15 minutes. They asked how many days it was for and took a photo. Behind passport control there are several carousels for baggage claim and in the middle there is an island where you can buy a SIM card with access to 5G speed. At the information desk I asked: “Where is the exchanger?” They answered: “it doesn’t work at night,” I decided to change it tomorrow in the city and now order a taxi through Yandex. The cost of a trip to the hotel is 21,000 sum for the most expensive rate. I converted it into rubles – about 170. It suits me, I call business. I go out to the greeting area, where everyone tells me: “ Yandex is not working today” and offers their services, I go through the waiting area and near the road I find my driver in a BYD car that is strange to me. The driver speaks Russian, talks about the city and recommends places to visit. Apologizes for the construction work going on on the road. In Uzbekistan, you cannot pay with a card linked in Russia, so I paid for a taxi with a card from a foreign Bank. We reach the hotel in 10 minutes. The car was either electric or hybrid. She dropped her off and left silently. I bought the Unik Hotel in advance for rubles through the MTS service. I presented my passport at the reception and immediately received the key. Let’s look at the offer for staying at this hotel. We were given a double room and a shower room. I probably don’t need a bath. Two beds, a soft mattress and soft-touch bed linen. Is it morning? I open the window and it doesn’t look out onto the street, but into the courtyard. It’s not critical to me, but maybe it’s important to someone. The hotel has breakfast. I did n’t expect something fancy for that price, but the selection was good: both fruit and hot. I was satisfied, I liked the hotel. In my free time I visited only a few main tourist places. A few words about Tashkent – I was pleasantly surprised, the city is surrounded by greenery. Almost all sidewalks in the central part of the city are covered with trees, creating shade and coolness. Unaccustomed to this. Most of the cars in the city are white, so that they don’t heat up when it’s hot. One of the most popular places is, of course, the Central Asian center of pilaf. It works from early morning until late evening. At the entrance I was greeted by the unloading of firewood and a delicious smell. Tourists were taking pictures near the sign; on the right is the entrance to the open kitchen where the magic itself happens. Admission is free for visitors. My first thoughts were – culinary theater, where a seething and seething performance takes place on the stage. Now the rice is covered with lids so that it absorbs all the aromas and taste of the spices and ingredients. Two steps away, the guys are preparing flatbread in the tandoor. The most amazing thing is not only to see, but also to feel the heat and smell, although the heat is here from all sides. Cauldrons are heated in the classic way – with wood, which makes the carrots and meat boil. Other cauldrons were only loaded with ingredients, showing culinary skills to everyone. The finished pilaf in one of the cauldrons begins to turn into appetizing portions. The employees work efficiently and quickly: one cuts the meat, the other applies the pilaf with responsibility and attention. This cauldron had the best smell… and the sound and what was happening in it. There are places both outside and inside. During the day, it was mostly local residents who ate lunch. You can pay by cards or cash. The city has interesting, beautiful architecture and even modern architecture. You can climb the tower. There is a metro in Tashkent; you can pay by card or buy a ticket from the cashier. Passing through the turnstile, inside it’s like being in a museum. Even though the metro opened in 1977, the stations were made with passion. Lots of mosaics and marble carvings. At those stations where you entered or there were many references to history or culture. The cars are the same as in Moscow on some lines. I read that there are usually a lot of passengers, but I always came across almost empty carriages. I was in the center, looked at the Uzbekistan Hotel and the new beautiful buildings in the area. I walked through green parks and avenues. I was on a pedestrian street where there were a lot of tennis tables and players ready to play a game. And in the depths is a beautiful Soviet fountain, which you begin to feel 50 meters away through droplets of water in the air. One attraction that cannot be ignored when in Tashkent is the market. You can get there by metro. The station is located almost near the entrance. The market has everything, especially fruits. Perfect tomatoes with green seeds, juicy and fresh lemons, strawberries from the bowls, juicy garlic. In the large market building, which guidebooks call the “heart of Tashkent,” they sell perishable foods on the first floor and nuts and spices on the second. In this spice zone, it seemed to me that there was a greater bias towards tourists. In all other areas of the market only local residents. Your own life: bargaining, greetings or raised voices if you don’t like something. I go down the stairs and find myself in a place completely unexpected for me. The passage is greeted by loud voices and a thick cloud of smoke emanating from the counters where food is being prepared over open fires. The air is filled with the aromas of fried meat, spices and fresh flatbreads, creating a real atmosphere of an Eastern bazaar. I don’t know the name of half the dishes that the sellers prepared. I suggest you listen to the atmosphere. As in the center of the pilaf, here the cooking process was also as open as possible. But the baked samsa in baskets was charmingly covered with a blanket, as if protecting its warmth and freshness. Somewhere there was a line for some dish that looked like manti in pumpkin sauce, but I’m not sure of the exact definition. Tashkent also has ordinary shopping centers with faceless food courts. They are not interesting. To check into the airport, you need to get a card from a real person, not a parking machine. There is some construction going on at the station square . Everything is fenced and the entrance is on the left side. This is the security control area . The employee checks the passengers’ passports and then everyone goes to the control area. It seems that the terminal is being expanded here, you know, a major construction project. I go through the side door and a small escalator to the second floor into the departure area and again find myself at the next security check. 100 steps have passed since the last one. I go to check-in and get my boarding pass. I chose my seat in advance on the Uzbekistan Airways website when purchasing a ticket. I go through passport control completely alone. They didn’t ask any questions, they just took photos again. Then another security check, from the last one this time about 250 steps passed and the duty-free zone. Not very big, cosmetics, perfumes and some local souvenirs. Panoramic windows, worth the A320 of the national carrier. In the far parking lot with a spotlight there is a dreamliner, which often flies to Domodedovo and sometimes this type is put on the flight to Vnukovo. The A330 is being towed by low-cost carrier from Saudi Arabia flynas. The flight departs to Jeddah. This unusual direction is associated with cultural and religious traditions. In the clean zone there is a small hotel for transfer passengers, called a capsule hotel. I came in to take a look and asked to see what the rooms looked like. Small rooms. Shower and toilet are shared. Everything is clean and nice.. Prices in public catering in the clean zone, to put it mildly, fly into space; everything is indicated in euros. If you compare it with prices in the city, it’s five times more expensive. Here’s a salad: tomatoes and cucumbers for as much as 8 Euros. In some cafe on the right side you can buy and brew noodles like Doshirak. There the price is somehow understandable. My flight began boarding. First, everyone was invited to come up to the boarding bridge, then the girl began to speak loudly in a raised tone: “those with zone D in the boarding area will board first, and all others should step aside.” There was no one in the crowd with such a zone, confusion began, then they found out that boarding still begins from zone C, but the level of interaction with passengers was, to put it mildly, not at all customer-oriented. They scanned the boarding pass and let us board the plane. I come up and see an old friend – the same one 767-300ER with an onboard ending in four. He continues to constantly fly to Vnukovo. I’m already entering a familiar salon. Again this strange business with a chair for an introvert and a nice blue economy salon. On the flight to Moscow, my seat will be on the right side of the second cabin, almost in the same place opposite the previous flight. They also loaded luggage from this side and began to close the door. The download is complete. The landing ended on time and we began to be towed. Did you notice how the spoilers and ailerons rose? It has passed crew control systems testing. A Boeing 787-8 Dreamliner from Dubai has landed on the runway and is being overtaken by a tug. Who will be faster or stronger? We started the engines and took off. We drove past another 767 near which there were already nine people from the cleaning service standing. They are the ones who make the salon so clean. Behind it was a flydubai 737-8 Max. It was on this flight that the commander was Oleg, who shared with me the takeoff of the A330 flynas. There are a lot of cool photos from the cockpit on his Instagram, be sure to check it out. 767 landed from Vnukovo. The same plane that was flying to Yerevan at the beginning of the video. While taxiing, we passed radar, which helps air traffic controllers control air traffic. It detects, identifies and tracks aircraft in the airport area. Next was the parking lot of Uzbekistan Airways aircraft, which are now being mothballed. There were not only cargo IL-76s, but also Boeings 767 and 757. The last standing IL-76, produced in 1990, attracted attention. He looks like he is in a state of recovery. The old paint was removed but the new livery was not applied. I hope it takes to the skies soon. At the preliminary stage, we missed an Airbus helicopter, which flew clearly along the runway. A few minutes later they began to take off. After takeoff, a beautiful view of Tashkent will open. We made a long, smooth right turn and then a view of the city surrounded by greenery opened up. Look, this area seems to be set in a forest. Probably, the high temperature is not felt in it at all. During the flight to Tashkent, at the beginning of the video, when the food was brought, I thought – the Vnukovo catering department was sinful, but on the flight back, the food was definitely from Uzbekistan and also somehow without the abundance that was always talked about on the Internet. When purchasing a ticket, I chose the vegetarian option; the passenger next to me had exactly the same box, only the hot one was with meat. In the rear galley area, above the flight attendant’s seat, there is a control panel for communications and cabin lighting. Looks old fashioned but functional. I bought a ticket on the airline’s website for 24,565 rubles and paid with a MIR card. This was the most expensive flight option, I chose it precisely because of the airline. If you choose low-cost airlines, you can buy a round-trip ticket for around 17-20 thousand rubles a week or two before departure. The flight from Tashkent to Moscow took 4 hours and 10 minutes. They began to maneuver a lot around Moscow, then they made one large orbit. This is an oval or circular flight around one point awaiting commands from the controller. Ours turned out oval and long. We descended and through the window I saw some places that made it possible to identify from which side we were approaching to land at Vnukovo. Ostafyevo Airport, from which there are currently no regular flights and only private and business aviation flies. At one of the parking lots there seems to be a whole IL-14, on the right. I can’t identify the left plane. Construction of some kind of large transport hub in the area west of Kommunarka. We fly over the Yasenevo and Teply Stan districts and make a left turn towards Vnukovo. The porthole offers a view of the fork of Leninsky and Vernadsky Avenue, and there in the distance you can see the center, Luzhniki, Moscow State University and the Moscow City skyscrapers. When landing, we entered the same runway from which we took off – runway twenty-four. [music] the runway was cleared almost at the very end, and a view opened up to the business aviation terminal on the apron where there was a VIP Yak-42. An interesting feature is that it has a larger side door than the others. VIPs don’t want to enter and exit through the tail? In the parking lot near the cross, there are two seemingly abandoned aircraft: a Rusline CRJ and a Tajik Air 737, which was arrested for debt. Opposite the fire brigade there is a TU-134 for training. 737 Pobeda landed on the runway from Istanbul. This time, too, with almost an hour delay, I counted seven planes in the parking lot of the government terminal. As many as five Il-96, one Tu-214 and one Boeing Business Jet. A small 737-500 utair is landing , but where it came from remains a mystery since Flightradar24 does not show anything near the airport due to work to jam GPS signals. Noticed a Superjet, which used to fly for the Belgian airline Brussels Airlines, and is now transferred to the Azimuth airline. The livery has not yet been changed. A classic happened – the plane had not yet turned off the engines and the passengers were ready to get off. In Vnukovo, to get to the passport control area and baggage claim, you need to walk along the corridor for a long, long time. If travelators work, they speed up this process. At passport control, almost all the booths were open and there was no queue; I was through in a minute. Further down to the baggage claim area, which I don’t have, to the green corridor since I also have nothing except a pack of dried apricots from the Tashkent market. And to a public transport stop. Vnukovo is still deserted. Where are all the people? Why don’t they fly anywhere? You can take the subway or a car, it seems like he’s mine, he’s gone. Thank you very much for watching my video.

📖 Чему вы научитесь из этого видео:

• Таджикские особенности – чем таджикский плов отличается от узбекского и других вариантов
• Выбор правильного риса – какие сорта предпочитают в Таджикистане
• Подготовка зирвака – основа вкуса таджикского плова
• Уникальные специи – состав приправ для таджикского плова
• Технология томления – секреты правильного приготовления риса
• Работа с казаном – контроль температуры и огня
• Мясная составляющая – особенности нарезки и обжарки баранины
• Овощи по-таджикски – способ нарезки моркови и лука
• Финальное оформление – как подавать таджикский плов

🌟 Таджикский плов – блюдо с богатой историей

Таджикский плов имеет многовековую историю и глубокие корни в персидской кулинарной традиции. В Таджикистане плов называют “оши палов” и считают национальным достоянием. Это блюдо готовят на всех значимых событиях – свадьбах, праздниках, семейных торжествах и даже поминках.

Канал Oleg Remizov из Russia демонстрирует аутентичный подход к приготовлению таджикского плова, передавая атмосферу настоящей среднеазиатской кухни. За 1845 секунд этого видео вы погрузитесь в мир таджикских кулинарных традиций.

🗺️ Региональные особенности таджикского плова

В Таджикистане существует несколько региональных вариаций плова:

• Душанбинский плов – столичный вариант с характерной нарезкой моркови
• Худжандский плов – северный вариант с особыми специями
• Кулябский плов – южный стиль с использованием местных продуктов
• Памирский плов – горный вариант с добавлением сухофруктов
• Гиссарский плов – традиционный рецепт долины Гиссар

Каждый регион Таджикистана гордится своими секретами приготовления, и в этом видео вы увидите один из классических подходов к созданию настоящего таджикского плова.

👨‍🍳 Мастерство приготовления таджикского плова

В Таджикистане, как и в Узбекистане, есть профессиональные мастера-ошпазы, которые посвящают всю жизнь искусству приготовления плова. Секреты передаются от отца к сыну, от мастера к ученику. Настоящий таджикский плов – это результат многолетнего опыта и глубокого понимания процесса.

Автор канала Oleg Remizov делится проверенными методами, которые помогут вам приготовить таджикский плов профессионального уровня у себя дома. Видео продолжительностью 00:30:45 содержит все необходимые детали и тонкости процесса.

🥘 Ингредиенты для таджикского плова:

Для приготовления настоящего таджикского плова потребуются следующие продукты:

• Рис – предпочтительно девзира или другие длиннозерные сорта
• Баранина – свежая, с небольшим количеством жира
• Курдючный жир – для аутентичного вкуса (или растительное масло)
• Морковь – желтая таджикская или обычная красная
• Лук репчатый – крупный, сладких сортов
• Чеснок – целыми головками
• Зира (кумин) – основная специя таджикского плова
• Барбарис – для кислинки и аромата
• Соль и перец – по вкусу
• Острый перец – по желанию, целыми стручками

🔍 Отличия таджикского плова от других видов

Таджикский плов имеет свои уникальные особенности, которые отличают его от узбекского, азербайджанского или других вариаций:

Способ нарезки: В таджикском плове морковь часто нарезается более мелкой соломкой, чем в узбекском. Мясо режется на средние кусочки, а лук – полукольцами или четвертинками.

Специи: Таджикский плов традиционно менее острый, с акцентом на аромат зиры и барбариса. Иногда добавляют шафран для придания золотистого оттенка и особого аромата.

Консистенция: Таджикский плов часто получается более рассыпчатым и “сухим” по сравнению с некоторыми узбекскими вариантами. Каждая рисинка должна быть отдельной.

Подача: В Таджикистане плов часто подают на большом блюде – ляган, украшая сверху целыми головками чеснока и острым перцем. Канал Oleg Remizov покажет вам традиционный способ оформления.

💡 Секреты и хитрости от мастеров:

В этом видео длительностью 1845 секунд вы узнаете множество профессиональных секретов:

Промывка риса: Рис для таджикского плова промывают в холодной воде до полной прозрачности, затем замачивают в теплой подсоленной воде на 1-2 часа. Это делает зерна более стойкими и рассыпчатыми.

Золотистый цвет: Правильно обжаренная морковь придает таджикскому плову характерный золотисто-янтарный оттенок. Морковь должна карамелизоваться, но не подгорать.

Слои в казане: В таджикском плове важна послойная закладка – сначала зирвак (мясо с овощами), затем аккуратно распределенный рис. Перемешивать нужно только после полной готовности.

Режим огня: Сначала сильный огонь для обжарки, затем средний для томления зирвака, и совсем слабый для доведения риса до готовности под крышкой.

📺 О канале и авторе

Канал Oleg Remizov посвящен таджикской и среднеазиатской кухне. Здесь вы найдете не только рецепты таджикского плова, но и другие традиционные блюда – кабоби, шурбо, угро, мантубарак, самбуса и многое другое. Видео снимается в Russia, что гарантирует аутентичность рецептов.

Это видео о таджикском плове уже собрало 11117 лайков от зрителей, которые оценили качество контента и смогли приготовить вкусный плов, следуя инструкциям автора.

⏰ Время приготовления таджикского плова

Обучающее видео длится 00:30:45, но сам процесс приготовления таджикского плова занимает примерно 2,5-3 часа. Это блюдо требует внимания, терпения и соблюдения всех этапов. Спешка здесь неуместна – каждый шаг важен для достижения идеального результата.

Подготовка ингредиентов займет около 30-40 минут, обжарка зирвака – 40-50 минут, а томление риса – еще час-полтора. Но поверьте, результат стоит всех усилий!

🎯 Кому будет полезно это видео?

Это видео о таджикском плове предназначено для:

• Любителей таджикской и среднеазиатской кухни
• Начинающих кулинаров, желающих освоить приготовление плова
• Опытных поваров, интересующихся региональными особенностями
• Таджиков, живущих за рубежом и скучающих по родной кухне
• Организаторов праздников и семейных торжеств
• Людей, изучающих кулинарные традиции Центральной Азии
• Всех, кто хочет научиться готовить настоящий таджикский плов
• Ценителей аутентичной восточной кухни

🌶️ Таджикский плов и культура питания

В Таджикистане плов – это не просто еда, это важная часть культуры и традиций. Оши палов готовят по особым случаям, и процесс его приготовления часто превращается в настоящее действо, собирающее всю семью и друзей.

Существует традиция “ошхона” – специальные места, где готовят плов на большие компании. Мастера-ошпазы готовят плов в огромных казанах на сотни человек, и люди приходят туда как в ресторан, чтобы насладиться настоящим таджикским пловом.

💬 Традиционная подача таджикского плова

Таджикский плов традиционно подают на большом круглом блюде – лягане. Плов выкладывают горкой, а сверху украшают целыми головками чеснока, которые томились вместе с рисом, и стручками острого перца. Вокруг часто раскладывают свежие овощи – помидоры, огурцы, редис, зелень.

К таджикскому плову обязательно подают свежий зеленый или черный чай, салат “ачичук” из помидоров и лука, и свежую зелень – кинзу, укроп, базилик. Канал Oleg Remizov в своем видео показывает и традиционную подачу блюда.

🏆 Почему стоит учиться у профессионалов?

Приготовление таджикского плова – это искусство, которому нужно учиться. Канал Oleg Remizov из Russia предлагает проверенный рецепт, который позволит вам с первого раза приготовить вкусный и ароматный плов.

В видео продолжительностью 00:30:45 (1845 секунд) показаны все нюансы – от подготовки продуктов до финального оформления. Следуя этим инструкциям, вы сможете удивить своих близких настоящим таджикским пловом!

🏷️ Теги и метки видео:

Теги: [vid_tags]

Ключевые слова: таджикский плов, оши палов, рецепт таджикского плова, Oleg Remizov, плов по-таджикски, традиционный плов, Russia, восточная кухня, таджикская кухня, среднеазиатская кухня

🔔 Больше рецептов таджикской кухни:

Если вам понравилось это видео про таджикский плов, обязательно изучите другие материалы по тегам: #таджикскийплов #оshipalov #рецептплова #таджикскаякухня #восточнаякухня #плов #среднеазиатскаякухня #традиционныйплов #кулинария

На нашем сайте вы найдете множество других рецептов из Таджикистана и Средней Азии: кабоби, шурпа, лагман, манту, самса, угро и многое другое. Подписывайтесь на обновления и открывайте для себя богатство таджикской кулинарной традиции!

🌟 Интересные факты о таджикском плове:

Знаете ли вы, что слово “плов” происходит от персидского “палов” или “полов”? Таджикский язык близок к персидскому (фарси), поэтому в Таджикистане плов называют именно “оши палов” – буквально “еда-плов”.

В Таджикистане существует поверье, что хороший плов должен быть настолько рассыпчатым, что каждую рисинку можно взять отдельно. Мастера говорят: “Если рис слипся – это уже каша, а не плов!”

Таджикский плов готовят преимущественно мужчины. Это считается мужским делом, требующим силы, выносливости и особого мастерства. Женщины же готовят другие блюда к праздничному столу.

🍽️ С чем подавать таджикский плов:

Таджикский плов лучше всего сочетается со следующими блюдами и напитками:

• Салат “Ачичук” – помидоры с луком и специями
• Свежие овощи – огурцы, помидоры, редис
• Зелень – кинза, укроп, базилик, мята
• Зеленый чай – традиционный напиток к плову
• Кефир или айран – помогают пищеварению
• Маринованный лук – классическое дополнение
• Курут – соленый сушеный творог

📚 Учитесь у лучших!

Канал Oleg Remizov собрал богатый опыт приготовления таджикских блюд, и это видео – отличная возможность научиться готовить настоящий таджикский плов, не выходя из дома. Видео получило 11117 лайков, что подтверждает его качество и полезность.

Продолжительность 00:30:45 идеально подходит для детального изучения процесса – не слишком долго, но и достаточно подробно, чтобы не упустить важные моменты. Смотрите, учитесь и готовьте с удовольствием!

Желаем вам успехов в приготовлении таджикского плова! Пусть ваш оши палов всегда получается ароматным, рассыпчатым и невероятно вкусным! Приятного аппетита! 🍚✨🇹🇯