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Posts Tagged ‘Uzbekistan’

CultureGrams — New Kids Country: Uzbekistan

The CultureGrams editors are excited to announce a new Kids edition country report!

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CultureGrams: Uzbekistan Kids Country Report

 

 

 

 

 

 

 

 

 

 

 

 

The new Uzbekistan report includes detailed information on the history, culture, language, food, and daily life of this country.

Here are some fascinating Did You Knows about Uzbekistan:

  • One of the world’s largest gold mines is located in Uzbekistan’s Kyzyl Kum Desert.
  • In Uzbekistan, every man must serve in the army for at least one year. Before he leaves home, it’s a tradition to have him bite a piece of round Uzbek bread and hang it on the wall until he comes back.
  • Samarqand and Bukhara are more than two thousand years old and are some of the oldest cities in the world.
  • Out of respect, male community leaders are often called aksakal, meaning “white beard.”

Find out about the traditional festival Novruz, learn about marriage customs in Uzbekistan, and read about  life as a kid all in this colorful new report.

Enjoy!

CultureGrams: Plov Recipe

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Credit: CultureGrams

Cooking for a big group? Try this hearty Uzbek rice pilaf, called Plov. Complete with meat, veggies, and festive saffron, it’s essentially a one-dish meal. Find more recipes from Uzbekistan and every other country in the world in the CultureGrams collection here!

Plov (Rice Pilaf)

Ingredients:

2 pounds boneless beef shoulder, with some fat
2 tablespoons olive oil
2 pounds onions, sliced
3 large carrots, sliced
2 1/2 cups raw rice
4 1/2 cups boiling water
1 teaspoon crushed red pepper
3 teaspoons salt
1/8 teaspoon saffron, steeped in 2 tablespoons boiling water for 10 minutes
Freshly ground black pepper, to taste
Cumin
Raw onion, sliced paper thin
Directions:

  1. Cut the beef into chunks. Heat the oil over high heat in a large frying pan. Then stir in the beef and brown on all sides. Remove to an oven-safe plate and keep warm in a 400°F oven.
  2. Stir onions and carrots into the oil remaining in the pan, adding a little more olive oil if necessary. Cook over medium heat for 10 to 15 minutes until tender but not browned.
  3. Return the beef to the pan and add the raw rice. Cook, stirring constantly, for 5 minutes or until rice begins to turn golden brown. Then pour in the boiling water, stirring to mix well.
  4. Add red pepper, salt, saffron tea, black pepper, and cumin to taste. Cover and cook over low heat for 20 minutes, or until rice is done. Serve liberally garnished with paper-thin slices of raw onion.

Yields: 6 to 8 servings