How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches
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- čas přidán 26. 04. 2022
- 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
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 🖤
the rice doesn't look good, but i think no rice looks good anyway so whatever
@@mirabletest don't agree with u
And this rice is regular. U will get crazy when u see the top 3.
@@starshiphopper7044 comment a timestamp where of this video where you think the rice looks good
I know a certain Kazakh who doens't agree at all with this statement..
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.
you are the future, in 10-20 years central asia will be the most modern advanced and best living standard of the world, give the thanks to USA and europe for that, now all energy they baught so cheap is going to you!
@@namename-qb5xe What are you talking about? These countries are all shitholes. Even if these countries had free gas or electricity, it wouldnt change the fact that the people are neantherthals. Its a bit too early to crown the joke of the year, but you are in the lead.
@@namename-qb5xe still no han rights lol
Is nice
Dirty Harry says “Plov Makes my Day” ….and I feel lucky to have had Plov, gonna seek some soon😊
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.
btw for $3 you get bread, pilaf, salad and some places tea
In the US you are lucky if you dont spend 20 dollars on fast food for one person, with prices how they are at the moment..
I would gladly pay that for some of this guys food 😍
@@evamz9584 yeah but thats with US salary
ur avg hourly rate is $16 meanwhile in Uzbekistan it is roughly $1.5
In the Video it says a plate is $1-2
@@MexxProtect yeah. The text on the ticker on the video says it's 27.000 soum for 0.7 portion which is 2.4$ as today (which is actually a big portion). Well I mean it's very close, but there ain't any good pilafs costing 1$ per plate I can assure you that 🥲
"the tastiest pilaf is the oiliest".
He's really not wrong.
It’s also the one that kills you the earliest lol
@@justanotherguy972 still worth it
@@justanotherguy972 why so weak.. Haiyah
@@justanotherguy972 i love oil and onion
Fat carries flavor
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!
Uzbek pilov tends to be oily, not my favourite version
I always thought pilaf was a poor man's dish, because in Romania (where we call it Serbian pilaf - no idea why) it's goopy, overcooked rice with diced onion, carrot (I see the link to plov) and maybe bell pepper. It's a simple dish garnished with parsley at best and it's really cheap to make - a testament to Romanian poverty in the past.
That's not really a twist, That's just decoration
@@excellero9766 I wouldn't agree here. I've tasted both turkish and uzbek pilafs (the last one just like a hundred times more) and it's definitely not the decoration that plays a role here. It's the cooking process completely.
@@asimov9468 well It is, because i replied to the original comment where he described a decoration, he didn't mention anything about flavours or anything it's just a decoration
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 🇰🇿❤️ 🇺🇿
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.
Another is chicken & rice. Virtually every cultural group on earth has some version of it.
And here in India we have pulao( veg spiced rice with veggies) 😳
If you also look at Italian and East Asian cuisine you see a lot of similarities. Pasta and Noodles, Rice dishes, dumplings and ravioli, and also gnocchi is similar to tteotbokki. So yeah it’s pretty cool!
@@Minecraftassasin77 gnocchi isn't similar to tteokbokki. Gnocchi is potato and the noodles in tteokbokki is rice cake.
A lot more the history if the world as a whole can be seen in food
It seems so efficient, both on a labor time perspective and a heating perspective. Plus it binds a community together. It's awesome!
People throw around the word hero but that cook is the embodiement of it. At the root of the word hero is community.
In some German towns you can still find the old community bread ovens. After the bread was done, the remaining heat was used, people could bring cake dough to bake. There's still a kids song about it that every german kid learns in kindergarten.
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
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
Ha, nimasini aytasiz
Food Insider o'zidan-o'zi kelmagan O'zbga, turizmni promote qilish uchun turizm vazirligi olib kelgan bularni menimcha
Never heard of this food before
Looks good 👍
cooking like this in a wedding sounds like a wonderful tradition and generally like a good time
It is indeed 😊
That cauldron is huge, using it feels like making a dish for a giant; it looks like a mini pool too. 😅 Pilaf reminds me of paella. Yum!
After dinner the locals use it for a hot tub!
Come to PUNJAB IN INDIA YOU WILL SEE A CAULDRON WHERE THE COOKED ITEMS ARE MOVED FROM CLAUDRON BY BUCKETS AND LADDERS 😂😂😂
For a giant? More like a Saiyan.
That's because paella derives directly from pilav. It's old persian dish, adopted by arabs and spread all over their empire. From Spain to India
I clicked on the video because I thought they were cooking flour lol I didn't realize it was a giant pan with rice on it
For me the most impressive thing of this video was how fast this man was plating without spilling even 1 grain of rice
Different names for such dishes like pilaf, plov, pilau and pulao but at the end, the dish is absolutely delicious and tasty.
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!
Such hard work and dedication it needs to cook in big batches. Loved this one
Lies again? RP education
???
I would love to visit Uzbekistan in the future. Looks beautiful country with warm hearted people!
I love seeing food cooked on scales this huge, made for an entire local community. you never see anything like that in America.
Never is a pretty extreme statement but yeah I catch your drift
Yeah, we have no restaurants or anything.
@@TheBLGL That feeds 3000 in one meal?
That's just wrong. We have food festivals all the time that'll cook the world's largest pizza, world's largest cookie, etc. It's just seen as a novelty here. Barbecue festivals, chilli cook offs, etc are extremely common as well.
Crawfish boils
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)
Central Asian cuisine has a special place in my heart. When I lived in Russia small Uzbek restaurants were my favourite. Compared to Russian food, Uzbek food is simply a heaven.
,,😁i really love the way of your comparison
With sunny pleasure from Uzbekistan
I already had eaten it once here in an Uzbekistan restaurant near in our area. I can really say that it's delicious and it has a unique flavor.
I definitely would like to eat it again.
Absolutely love making this at home, I can't imagine how much better the stuff made in the video is!
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.
I went to Uzbekistan for 7 weeks in the summer for bio research as apart of my school and man this was by far my favorite dish the entire time there. I loved it so much and it reminded me of home! If I could have it again, I would be so greatful
Boy, this is a true feast all in one dish!
I’d love to try plov one day; it looks AMAZING.
In India we call it Pulav or Pulao, and it's just as loved as Biriyani amongst the Muslim families, literally no other dish can match these two ❤️
could you help out with your local recipe? do U make it with rice, carrots, onions, garlic & meat too? what kind of meat do you use? what herbs and spices do you usually add?) i can only cook plove usbekistan style, would be great to know the indian recipe, cheers)
@@thatmate6732 Indian pulao consist of veg nd non veg. We use onions, tomato,ginger garlic paste as base ingredients. U can get easily indian pulao recipe in CZcams.
@@sujnyanj3774 most Asian food don't have any specific ingredients. Only the way of making it is the same. Once you understand that, can you mix & match whatever vegetables &/or meat (even fish) you like.
One of the signature dishes in my country. Thanks for the highlight!
This video has blown my mind as to what's possible when it comes to large batch cooking.
I'm equal parts impressed and hungry.
My mother used to make this but it was with chicken, canned abricot with it''s sirup, onion, mushrooms, white rice and tomato sauce. It was kinda sweet and delicious. I tried to make it myself and got close to my mother's recipe but not completely. We're from the Netherlands and now that i think about it...i wonder where my mom got her recipe from since half the people in my country donno what i'm talking about, when i say pilaf🤣
Ask her from where she got the recipe?
Get on it then make a video making it. This life should hold no secrets.
@@stardust0075 the way they said "she used to make it" seems like it implies that mom is dead now but hopefully not. Hopefully she's around still to be asked.
I love Uzbekistan from Brad's Azerbaijan❤️❤️❤️❤️❤️❤️
Cooking on this scale has a sort of optical illusion, at first it doesn't look like that much, until they start serving it up and you get a scale of just how large this dish is!
Yum! We have pilaf as well in Romania but yours looks more delicious
We in Bangladesh also eat “Polao” which origin is from this food💙
Great video to watch.
Pilaf palou plov is more international name derived from farsiy.
Local uzbeks say “osh” or “ash” turkic word.
this is what i like to see my country making food insider bro i love it
I love watching cultural dishes like this...that is the best cooking pan I've ever seen
Every country has something that you should put in your bucket list and our Tashkent wedding pilaf is a MUST HAVE! I'm telling you guys this is bussin! WELCOME TO UZBEKISTAN!
I soo wish to go to Uzbekistan and feel the beautiful culture of the place.
Used to live in Uzbekistan, and this is still one of my favorite dishes ever. Although Plov is the most common name for it throughout Central Asia and the former Soviet Union, Uzbeks actually call it Osh.
In fact, “plov” (“плов”) is the Russian name of this dish. Even though in some regions of Uzbekistan people call it similarly “palov”, the most common Uzbek name of the dish is “osh”. So it would have been more reasonable to put this very name in the title.
In Turkey, it is called pilav, "aş" (ash) means food.
Just beautiful to see someone do what they love.
Watching these Pilaf videos on youtube (there's lots!) has made me want to visit Uzbekistan, looks like good honest food.
Rice, beans, meat, onions, carrots, and spices all cooked in oil.
Just about perfect.
I wish I could smell this video. Thank you so much for great content!
I can’t wait to visit Tashkent and try this. Plov was a childhood taste for me, but now I gotta go to Central Asia to compare.
Another Awesome VideO As Always * 💋
❤
Love your Channel 💙 food
I would love to be able to visit countries like this, hopefully one day I can 🙏🏻
I loved this video! Greetings from Staten Island NY USA.. I cook at home 🏡 for myself. I love this type of cuisine...very healthy and not expensive!
If you care about health, use olive oil or coconut exclusively. Every other oil except avocado is terrible for you.
You can tell that guy loves what he does 🖤 I hope i can go to Uzbekistan to try.
one of our best national foods ❤
We here in India we call this as "Palav", which is different from biriyani..
Palav : both meat and rice cooked together and the rice cooked is very flavourfull because it's cooked along the meat juice.
Whereas,
Biriyani: both meat and rice are cooked separately and combined and cooked together.
Isn't pulao a veg dish?
@@sumedhsukhdeve9117 yes it iss , upar wala chutiya hai
@@sumedhsukhdeve9117 Was thinking the same thing...
Not necessarily, in a dum biryani meat is not cooked separately it's cooked with par boiled rice. The main difference is While preparing biryani, the rice is par-boiled in water and then drained. Whereas while preparing pulao, the amount of water or stock is completely absorbed by the rice
That is the Indian version of biriyani. There other types of biriyanis where marinated meat and half cooked rice are cooked together in an air tight pan
Thanks Claudia, all the best. Another great video.
There you go! Beautiful country with beautiful cuisine and peeps!
by the time man started stirring the sunflower oil around 1:45 I just about wept. This is so beautiful. Thanks to all the people and the master chef who work so hard to make this such an affordable reality, I hope to try this someday. ❤
Why do you get emotional over some oil? Are you pregnant or something?
@@baykutTr LMAOO
@@baykutTr Nah man, because in a world full o' shiteheads
@@baykutTr not everyone is a sociopath.
@@ShadeHeart94 ah I get it masculine urge to die for others and future is strong within you
There are different ways of cooking this food. For example, for weddings, for parties with friends and also, each city has its own way of cooking. Taste is always lit😋.
Incredible. It's Great too see my country on this channel.🤘🏼😎🤘🏼
I wish I can visit this beautiful country someday and eat plov and all their other dishes! ❤️❤️❤️
Anything that consists rice Is my favourite 🤌🌶️
I kinda wanna go to Uzbekistan now just to try out that Plov. Looks delicious and very impressive how it's prepared in a large scale like that. Reminds me of those Sikh temple communal meals. One thing confused me was one of the ingredients mentioned carrot but it looked really yellow? Is this a different breed of carrot that we're maybe not used to in the super commercial west?
You are right; the carrot was yellow, it is used for the Tashkent type of pilaf, but in other regions, they use only orange carrots, or sometimes a mixture of yellow and orange ones.
Indeed, it is yellow carrot. Both red and yellow carrots give a bit of different taste to food, some even mixes them.
Does this pilaf have any spices as such or is it just meat vegetables and rice
@@kevinantony7147 Pretty sure you'd add at least some salt.
There are so many varieties of carrot in the world dude. Look it up
wow that looks great! i bet the whole area smells delicious too. would love to try it out
I'd wait in line for that. Looks delicious.
My dad makes this. He’s from Tajikistan but has Uzbek parents. Shit is fire
Hey my name is Asa too
This meal looks wonderfully tasty and filling.
E gap yoq ! Mirkomil aka salomat boling , qoliz dard kormasin !
Loving this series. Love pilaf and that meat looks so good & tender.
It is our one of the national dishes , I LOVE ❤ UZBEKISTAN
Today I made pilaf at home and it looks a lot like plov. Yum 🍛
The history is enlightening & this explains the varieties.
THAT LOOKS SO GOOD!
Looks yummy as hell
Looks nasty
@@calebcrayton2958 probably tastes fine but looks incredibly unappetizing..
ITS NOT LARGEST .LARGEST IS IN INDIA IN AJMER SHRIFF DARGAH ...
@@calebcrayton2958 idk, when its served it looks like a well made fried rice so..
@@ashokkumar-se5sl Definitely Brother
I didn't knew that my favourite dish Pulav (made by my mother) came from Persia and is made in other countries also. I'm from India 💃🏻
पिलाव बीफ़ के साथ ही स्वादिष्ट है।
I have made this for my family after learning about it as an avid cook and usually someone who makes South East Asian dishes and Indian dishes I was surprised at how good this was!! the kids love chicken Plov the best!! I like lamb!!
I have no doubts that this taste amazing
You do realise that you've made me desperately want to go to Tashkent to try this thing authentically, right?
my Country 😍
The best rice dish I ever had and I love rice.
Wow! This looks absolutely delish 😋
Been watching Uzbek cooking videos on youtube for a while now. They lads are legends. Cool Daddy I think is the name of one channell
We eat this all over central Asia, I had this when I travelled in Xinjiang, China. Kazaks, Uzbeks, I think even in Pakistan you can find this meal.
You can find it all the way from eastern Europe up till Bangladesh
In some parts of Pakistan, it is similar to this one unlike most of South Asia
I've seen a few of these videos. Absolutely mouthwatering. Would love to try it.
Hey from London!
I’d love to visit the country and the place…
Yummy an clean, I love the cooking!
Looks so good but 3 hours of prep everyday? Holy, that's dedication and love
Its their business
The reason is carrots, it takes time for it to soften. Once it's soft you add rice and it's ready in ten minutes.
I am from Uzbekistan and literally we can eat Pilaf (Palov) every day 😅😂
brother, I saw it in Sony's Video a year ago now I can't wait to visit Uzbekistan.
That looks totally delicious!
Good show! I thought of Anthony Bourdain at the end because it was well put together.
In India we have pulao that can be made plain with some raisins, cashew nuts and spices or with vegetables like carrot, beans, cauliflower etc you can also find non-vegetarian version with chicken or mutton 😋
Who tf asked
I read this and got hungry
@@rashid1712 why tf are pissed
@@rashid1712 who asked you?
@@rashid1712 I did and too bad.
The version in Bangladesh is polao Kachchi, tehari, akhni polao. Each tastes different, but has the same origin. InshaAllah will get chance to taste Uzbek pilaf.
Omg I was thinking this narrator voice must be Claudia’s - I had to pause the video and scroll to the credits , and he’s it is her narrating this! Claudia’s voice always make info-heavy clips so uplifting to listen to!
Very impressive community cooking here superb looking food and friendly local people.
Do a video showcasing Morocco 🇲🇦 and Moroccan Food!
@@Woozlewuzzleable morocco's just south of portugal
Kind of reminds me of indian briyani, its really fascinating how foods can be very similar even in different parts of the world.
It was came from those region, that is why...
It does came from central asia. The Indian adopted the dish and use local ingredients instead.
It all depends upon pallets in India uts quite bland without spices but elsewhere it's quite ok to have rich meal insted of a spicy one
this is more similar to Indian pulao. Because pulao is the Indianized version of pilaf. You can't really call this biryani.
@Ramesh Ranjan no, there is special spice mix that is used for plov. It is a very tasty dish, not bland at all
Great video and the food looks amazing
The word Pilaf is very similar to Pulav which is a famous Indian dish. Resembles deep connection between two ancient civilization.
Uzbekistan is not an ancient civilizationnn though😵
Make your research on who brought this dish to India
@@aryanhassan4659 well Egyptian pyramids had colors for status from Afghanistan which means it's at least 7000 years old.
China had it's first horses from ancient Uzbekistan which was from arabiya.
Basically it wasn't a desert.
I'm sure in Chinese historical papers there are more evidence of our country decides to look for them.
@@BarnoRenfro ain't nothing like the great indus valley civilization 😎😎😁☺️
*I pray that everyone who is watching this masterpiece becomes really happy and successful in life!*
В постные дни и в пост готовим ,но без мяса . 👍❤
A parte la voce italiana con un accento molto discutibile ma carino, bellissimo servizio sull'enorme diversità delle culture culinarie europee.
I like the music in this one. Added a mature touch to it somehow.
It is called “Osh” here in Uzbekistan, not plov or pilaf.
Anyways it is as delicious as you think it is! Been there several times, and I think I’ll go today after watching this video😋
i think its the russian who called it plov.
Osh yoki ash bu eski turkiy so’z
Palov bu forsiy. Xalqaro maydonda palov yoki plov deya nom qozongan. Boburiylar ham hind ga paplov deb olib kirishgan. Ammo mahaliy turkiy xalq har doim osh yoki ash deb atagan.
Looks delicious, amazing video!!
This chef takes a lot of pride in his work.
This looks SO good, I am salivating.