Bukhara District

Palov was not available to the general population until the 1930s, the Soviet era. Traditionally only men cooked the dish, but when the Soviets took over control of the country, they liberated women, who were then also allowed to prepare it. Since then, however, according to food scholar Nancy Rosenberger (writing in 2012), "the pendulum was swinging back, if it had ever swung very far". The basis is meat, usually mutton, with vegetables (carrots and onions), fried in qurdiuq (fat from the sheep's tail end). The mixture of onion and thinly cut carrot is called zirvak, and it is compared to European soffrito. Often garbanzos and raisins are added, and instead of mutton all kinds of other basic ingredients can be used, including stuffed grape leaves or poultry. The meat is either boiled or fried with the zirvak. The rice is cooked by being soaked and then placed on top of the other ingredients, so it steams--in contrast to other popular ways of making pilaf, where rice is fried, and the other ingredients added, and then the entire dish being cooked in water.#gooutside #summervacation

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