Palov osh (Pilaf)

Ethnic cuisine is like a mirror. It reflects the true spirit of the people, their history, wonderful customs and unique traditions.  In my country, the Republic of Kazakhstan, where people are not only friendly and tolerant, but very hospitable and generous as well, food that is both nutritious and delicious is held in high esteem. Beshbarmak, manti, pilaf are traditional and widely respected dishes. They are often cooked as everyday meals. Among these pilaf is especially popular, that is why I would like to offer you a review of this dish.

Being a perfect addition to any dinner party, pilaf has more than one hundred variations in the ethnic cuisines of different nations. Kazakh, Turkish, Tajik, Spanish and Italian cuisines each have their own versions of pilaf. Interestingly, this dish is considered a symbol of several countries, our neighboring republic of Uzbekistan among them.

The origin of its name is also Uzbek, as pilaf is pronounced as "Palov osh" in Uzbek language.  The word "palov osh" is formed from the first letters of the seven components from which this dish is made: P (piyoz) - onion; A (ayoz) - carrot; L (lakhm) - meat; O (olio) - fat; V (vet) - salt; O (ob) - water; Sh (shaly) - rice.

Pilaf (palov osh) was invented by a genius scientist Abu Ali ibn Sina (Avicenna), who was one of the founders of the modern scientific medicine. He was also the author of several crucial discoveries and conducted successful eye-surgery, returning sight to his patients. He believed pilaf to be very good for health and recommended it for treatment of different ailments, consumption, after a long-term malnutrition or a serious illness. There are many legends and parables on the subject.

One of them goes like this: once upon a time a prince, who was the son of the ruler of Bukhara, fell madly in love with a girl from a poor family. The girl was the daughter of a craftsman. The laws of that time forbade them to be together. The prince was tormented by his feelings and soon started to look pale and lost his appetite. He could neither sleep nor eat.

His relatives worried by his condition led him to Abu Ali ibn Sina. The prince refused to talk about his illness and the healer felt his pulse to discover the reasons himself. He could always determine any illness judging by the pulse of the patient. The healer listened to the beating of the young man’s heart and it told him the reason was love.

Abu ibn Sina ordered to bring before him a man who would know the names of all of the quarters of the city. The man started to speak aloud the names of different city quarters and on hearing one of the names the pulse of the prince accelerated. Then they found a man who knew the names of all the residents of that quarter. He enumerated the family names and when the prince heard the name of one of the craftsmen he showed some excitement. They brought the craftsman before them and asked him to say the names of his children. When he pronounced the name of his daughter the heart of the prince started beating like a drum.

The mystery was solved: the prince was in love with the craftsman’s daughter. Having learned the truth, Abu ibn Sina prescribed the treatment. He ordered that the prince should be given a meal of "palov osh" once a week until he recovers his health and then marry him to the girl. Here is a tale with a happy ending.

Now I would like to proceed with telling you about the cooking of Kazakh meat pilaf.

It is traditionally cooked in a cast-iron cooking pot with a thick rounded bottom. Kazan (cooking pot) is thoroughly heated, then sunflower oil is added and then heated again on a slow fire until the oil starts boiling. The oil then is cooled and then heated again.

Small pieces of lamb are put into the heated oil and roasted until they brown a little. Then the carrot is cut into sticks along the fibers and then is fried with the pieces of lamb until the oil turns orange.

Then the onions are cut into circles and added to the pot. They are roasted until they soften up and then the products are salted, peppered, then boiling water is added and the products are boiled until they are half-cooked.

The rice is thoroughly rinsed and put into a separate bowl, where it is soaked in hot water for thirty minutes. Several holes reaching to the bottom of the pot are made in rice with the help of a clean wooden stick. In order not to burn the pilaf these holes are filled with boiling water. Salt and pepper are added.

Boiling water is then added till it completely covers the rice. The pot is covered and the food is cooked until it is ready. A necessary thing is to cook the pilaf over an even slow fire.  You cannot raise the cover and stir the dish during the cooking. 

Pilaf is served on a dish with pieces of lamb placed on top and decorated with thin onion rings. And then it's time to call everyone to the table to taste the dish that is at the same time nutritious, beautiful and appetizing. It is only natural that such a wonderful dish is especially valued in Kazakhstan, the country of mountains and steppes with a severe climate.

 For comparison I would like to present to you another variant of pilaf: Uzbek dried apricots pilaf, made in the form of the dome of a mosque. A friend of my mother, aunt Rano often treats us with this kind of pilaf.

She once told us how she makes such a great pilaf. The carrot is cut into sticks and fried in hot oil. The dried apricots (with stones removed) are washed and then dried, after which it is cut into slices, added to the pot and fried for a short time. Then the pot is filled with rice, which is then shaped in the form of the dome of a mosque. A whole garlic head is put at the top and completes the dome. The pot is tightly covered and the products are cooked over a slow fire till the rice swells. The aroma of the garlic fuses with entire pilaf and in combination with other ingredients it produces a wonderful taste and aroma.

Certainly, the world of pilaf is infinitely rich. There are many variants of pilaf, which are no less delicious: Indonesian, Philippine, Bulgarian, Creole, Italian, Spanish pilaf. These dishes would leave no man unmoved. Each of these nations have their own different recipes for making pilaf, because changing the ingredients always results in creation of a new dish, wholesome and delicious. The important thing is to remember that no matter where in the world a pilaf is made, a good pilaf maker not only has to know the healing and dietary properties of the ingredients and to estimate the nutritional value of the dish, but also must understand that cooking pilaf is an art, almost a ritual, and that is why one has to cook beautifully and with love.

Having once tried an oriental pilaf by a chef who put his heart and soul into making it, you’ll want to come back for more. And maybe even to cook it yourself.

And when you create a real masterpiece, a juicy, beautiful, exotic dish with a wonderful aroma, you will be surprised to discover in yourself a talent for the art of pilaf making. You will feel a Creator of beauty, having brought unspeakable joy to your family members.