Page 30 - TASTE C&W

Plov, also referred to as “pilaf” or “palov” is a very popular, historic Uzbek dish made up of long grain rice, tender chunks of lamb, onions, and carrots. Plov to Uzbekis is like kebab to Turks, pas- ta to Italians, brito to Mexicans and biryani to Indians. It’s considered Uzbekistan’s national dish, it’s a source of delicious pride through- out the country and everyone has their own spin on it. Uzbek plov is often served at large gatherings, such as holiday parties, birthdays, anniversaries, weddings, family re- unions and wakes. Uzbekistan is a doubly land- locked country located in Central Asia. It is surrounded by five landlocked countries: Kazakhstan, Kyrgyzstan, Tajikistan, Afghani- stan and Turkmenistan. A former Soviet republic and a stopping point on the Silk Road (the ancient trading route between China and the Mediterranean), the country boasts a delicious cuisine that has been influenced by many different cultures over the centuries. Plov is a perfect example of Uzbekistan’s rich food history. Uzbek plov is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as rice, meat, onions and carrots and employing some technique for achieving cooked grains that do not adhere to each other. Dishes similar to plov made of rice, meat, onions and carrots that can be found over the world, however delicious, they are not the real thing. To taste this genuine wonder of eastern cuisine you have to go to Uzbekistan, yet if it’s impossibele there are “Oshpaz Uzbek Food” in London where you can eat and as deligious as in Usbekistan. We vistited his street food place in Mercato Metropoli- tano and have had an ample time to taste his plov. Mr. Muzaffar Sadykov’s plov is famous, a favorite of tourists, and chefs vie to prove their recipe is the best. “To be a chef is in my blood. My grandfather and father were both chefs.” said Mr. Sadykov. From 11 years old he started helping his grand parents in the summers at their restau- rant, at their street food stalls and at big traditional weddings. He underlined that “I was always fascinated by the preparations and process needed to get the food just right for so many people. When I was 18 I became a professional chef whilst studying my It degree at univeristy.” He has been in London for 17 years and serving Uzbek dishes including plov in London’s six dif- ferent locations. Plov is a treat for true gourmets, especially men, and tradition dictates that only men can cook a genuine holiday plov. It is the pinnacle of Uzbek cuisine and cooking skills - Mr. Sadykov says that if you have mastered plov, any other dish will be easy. Chef Muzaffer says that if you have mastered plov, any other dish will be easy. PHOTO: F. Oncu TASTETHEBESTOFTOWN You will LOve Uzbek plov Uzbek plov is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding Mr. Sadykov’s plov is famous, a favorite of tourists, and chefs vie to prove their recipe is the best. spices, and other ingredients such as rice, meat, onions and carrots and employing some technique for achieving cooked grains that do not adhere to each other. 30 II TASTE COVENTRY oshpaz.co.uk /oshpazlondon oshpaz_london