Representative List of the Intangible Cultural Heritage of Humanity
Uzbek plov, also known as palov or osh, is a traditional Uzbek rice dish made with meat (typically fatty lamb cuts), julienned carrots, onions, garlic, rice, cumin powder and cooked together in oil or fat. It is regarded as the national dish of Uzbekistan and is of significant importance to the country's history, tradition, and culture.[3][4][5]
Pilaf is believed to have originated in Persia and throughout history, was spread throughout Central Asia along migration and trade routes in the ancient Silk road. Over time, local variations of pilaf were developed in various regions and Uzbek plov specifically evolved distinctive characteristics in Uzbekistan, such as a "zirvak" base and layering method in a Kazan.[6] Over many centuries, it became well established into Uzbek culture and can be found prepared traditionally for weddings, holidays and communal gatherings, often in large quantities as a symbol for hospitality.[7]
Ingredients and preparation
The core ingredients are carrots, onions, fatty lamb cuts and long grain rice. Other ingredients, may also include chickpeas, raisins, garlic and spices such as cumin, black pepper, and coriander.[3][4][8]
The first steps are to peel and julienne the carrots into strips. Then fry the meat and carrots in oil or lamb fat. This creates a rich aromatic base called a "zirvak".[3]
The next step is layering uncooked rice on top of the zirvak, then add water and simmer until the rice is fully cooked. This layering technique allows flavours to meld together, yet still keeping the rice fluffy and separate.[3]
This dish is frequently cooked in cast-iron cauldrons or kazān, but can also be made with other cookware, such as a dutch oven, pressure cooker, a large sauté pan, or in a heavy wok.[8][9][4][10]
Cultural significance
In Uzbekistan, large-scale Plov cooking, typically in open-air settings with a gigantic kazan, is a traditional way to celebrate and show hospitality. Such sights can be commonly seen in weddings, national holidays and large communal gatherings.[6][10][7]
In 2016, UNESCO recognized not only the culinary aspects of the dish, but also its cultural importance, and transmission of cultural knowledge over many generations. The dish and its culture was inscribed into the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, following a decision adopted by Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage. This recognition aims to help promote the traditions of Plov, and ensure this culinary tradition to be preserved and to be continued to be passed down within families and communities.[7][11]
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