- Oʻrta Osiyo palovini tayyorlash jarayoni. Toshkentda palov suzish jarayoni. Palov, osh (forscha: پلو [polov]; hind. पुलाव [palāu]; sans.
- YuNESKO qo‘mitasi 11 – sessiyasida “Palov madaniyati va an’analari” insoniyatning nomoddiy madaniy merosi sifatida Reprezentativ ro‘yxatga kiritildi.
- Chicken palov is rare but found in traditional recipes originating in Bukhara. ... Osh palov, a staple dish in Uzbek, Tajik, and Bukharan Jewish cuisine.
- “Palov”, also known as “Osh” is a classical main dish of Central Asian countries. It is rich, filling and very tasty if prepared right.
- It is cooked in week — and festivity days. The constant ingredients of palov are rice, fat (oil), onion and carrot, as palov can be cooked without meat as well.
- Aslida, Palov so‘zi taom tarkibiga kiruvchi masalliqlarning qisqartmasidan tashkil topgan: P-piyoz, A-ayoz - sabzi, L-lahm – go‘sht, O-olio - moy, B-vet - tuz.
- (Uzbek Plov, Palov, Palov Osh). Plov is the national dish of Uzbekistan and the Uzbek word for the famous rice dish called pilaf or pullao.
- a picture of palov. Description. ... Pilaf or, as it is called in Uzbekistan - palov, is a traditional dish that every resident of Uzbekistan should be able to prepare.
- Odamlar xursandchilik kunlarida, to’ylarda va azada ham palovsiz marosim o’tkazmaydi. O’zbekiston ahli uchun palov nafaqat taom, balki haqiqiy san’at asaridir.
Pilav
Yemek Türü
Genel bilgiler
Pirinç, bulgur gibi taneli bitkilerin veya şehriye, kuskus gibi makarna türlerinin suda pişirilmesiyle yapılan bir yemektir. Birçok çeşidi vardır; İtalyan usulü pilava risotto, İran pilavına çilav denir.