How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches

The national dish of Uzbekistan is an aromatic rice pilaf known as plov. It is enjoyed as a weekday meal and specially prepared for holidays and wedding feasts. Plov has been a cornerstone of Uzbek culture and identity for over 1,000 years, and in 2016 it was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity because of its role in the traditions and hospitality of Uzbekistan.

We visited Besh Qozon Pilaf Center in Tashkent to find out how this dish is made and see what it takes to make such big batches.

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How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches

[Gjunkie]

I've eaten here and believe me, it tastes as good as it looks if not better. Beautiful country, friendly people and delicious food. Love to Uzbekistan 🖤

[clinteastwood]

I am from Kazakhstan. I have visited this place multiple times and I assure you plov tastes heavenly there. I am glad that insider is finally putting some light on Central Asia.

[ABC-biht]

It is amazing dish which tastes absolutely better than it looks . Uzbekistan is great and fascinating country, along a silk way, with ancient 2000 years history cities . Hello from Kazakhstan 🇰🇿❤️ 🇺🇿

[DeathToMockingBirds]

It seems so efficient, both on a labor time perspective and a heating perspective. Plus it binds a community together. It's awesome!

[sardordarveshov]

I just recently had pilaf from this chef in this restaurant. As always it is delicious. One thing I love about pilaf is that you never get tired of it and can probably eat 4-5 times a week. It is really affordable $3 meanwhile in fast foods you gotta spend like $6-7 to be full.

[Jiroo]

I love that the master chef's pan is also the best seasoned pan! Must have needed so much labor of love to reach that level

[nyamtserenbatdolgor]

It's amazing how different countries have their own little twist for pilavs. I simply loved Turkish pilav where they pile up the food in the middle like a mountain and surround the exterior of the plate with yogurt and salad!

[ScrambledCooking]

Such hard work and dedication it needs to cook in big batches. Loved this one

[georgestam]

I would love to visit Uzbekistan in the future. Looks beautiful country with warm hearted people!

[fish]

cooking like this in a wedding sounds like a wonderful tradition and generally like a good time

[Guaporean]

I haven’t been to Uzbekistan, the country of my birth, in more than 20years now… when I go there, I will completely immerse myself in all of the wonderful things this beautiful country has to offer. I can’t wait!

[sectorrafo]

For me the most impressive thing of this video was how fast this man was plating without spilling even 1 grain of rice

[fan.s_s]

Different names for such dishes like pilaf, plov, pilau and pulao but at the end, the dish is absolutely delicious and tasty.

[giovannifugazzola]

It's amazing how similar dishes connect so different cultures. Here in Italy there's a dish called pilau, cous cous with crayfish. There's a lot more than taste food can teach.

[rkmugen]

"the tastiest pilaf is the oiliest".


He's really not wrong.

[thatmate]

i've been taught by my friend who was born in Uzbekistan how to cook plov when I was like 18. It used to be my specialty so to say - the kinda dish i used to cook best. of course over the years more recipes came along and the tastes differed, but when sometimes i cook plov now all i can say is prove the point where the cook said that the amount of water is of crucial importance for rice - dat's hell of a thing to achieve when you make plov relatively rare))
Peace'N'Plove every1)

[gulnozanormuminova]

Finally our national food is on food insider i've been watching other cultures meals Palov is one of the most delicious foods in the Uzbekistan

[EzraM]

Absolutely love making this at home, I can't imagine how much better the stuff made in the video is!

[razvan]

I was as Besh Qozo. 3 days in Tashkent. 3 days I ate at Besh Qozon. Honestly, the best food I ever ate. Cheers from Switzerland to Master chef Morkomil! Can't wait to go back.

[guan]

One of the signature dishes in my country. Thanks for the highlight!