Growing a person of rice as an agricultural culture began about seven thousand years before the birth of Christ. The nutritious cereal, domesticated by man, eagerly grew up and gave a good harvest in the tropical belt – where the sun gives the earth his radiant grace all year round, and the sky, jealous of it to the luminary, pours with unprecedented rainfalls. In many cultures of Asia, it was rice, as well as the preparation of food from it has become an integral part of the culture.
Let’s draw our attention to the subcontinent, one of the countries from the world of subtropics. India along with China rightfully deserves the title of homeland of rice. Perhaps it was in India that the rules for preparing a dish developed, the idea of which comes to mind when you remember the exotic cuisine of the Great East. In ancient Sanskrit, the ancestor of all Indo -European languages was a word denoting boiled grain. Indian cuisine, prone to vegetarianism, set a good example to fiery worshipers-passages: taking this very boiled rice, fixing it with turmeric and tinting with saffron, they added a good dumplite of a fat meat. But the word, the name of the food – they kept, rejecting in their manner. So tasty-tasty pilaf sounded all over the world.
In Turkey, who know a lot about cooking, there are a saying: how many cities in the Muslim world, the same number of ways to prepare pilaf, by the will of Allah,. Pilav or pilaf really has thousands of possible recipes – these are not always a meat dish – sometimes it is even prepared sweet. However, in the understanding of people from the expanses of the former union, in which the representatives of the Asian color were mainly residents of the Caucasus, Kazakhstan and Central Asia, pilaf – this is, first of all, fat and aromatic not at all vegetarian food. Who does not remember pilaf with lamb – the classics of the genre, the aroma of which, with proper preparation, is obliged to reach heaven and delight the Almighty.
How can you not recall the capital of ancient Sogdiana, the distinctive ancient Samarkand!? Alexander the Great, Tamerlan, Omar Hayyam were treated here. Uzbek cuisine will be a full receiver of culinary traditions. Being at the crossroads of trade routes, Uzbek cuisine involuntarily had to adopt the best ways to cook food of both nomadic and settled peoples. Very satisfying, more often fried dishes, many, many spices and spices, oils, herbs! Coriander and sesame seeds, dill and basil, joyful carrots, knocked out a tear onion, sharp, like a dagger emir, pepper, fat young lamb and selective rice.
Pilaf-as a brief presentation of the whole essence of this culinary tradition, which, in addition to taste, also observes the rule of attitude to food, as to something sacred, requiring certain respect, because this is not the most unpleasant side of our life.