Uzbek foods

Uzbek foods include more than 1000 dishes. There are more than 90 kinds of national dish “pilav”, in each region they prepare it differently. It can be with pea, raisin, and quince. The best pilav is the pilav prepared by men. Pilav is prepared from the mutton, the shredded yellow carrot and the rice - all this puts out in the large  kettle. They eat pilav both into the working days and on the holidays. Because of the spices the pilav has always different taste.

One of the recipes of the pilav:
90 ml of sunflower oil to pour into the large kettle, to incandesce; 250 g of mutton or beef (depends on you), to cut by the pieces of average value, to fry; 250 g of onion to clean, to wash to cut by rings, to assume into the large kettle and fry; 250 g of carrot to cut into sticks, to lower into the large kettle, fry 5 minutes; 1,5 l of water to pour into the large kettle;
Salt on the taste; to put out on the average fire 30 minutes.
100 g of pea to put into the large kettle; 250 g of rice to wash well, to give to flow to water, to assume into the large kettle;
1 little spoon of zira (national spice) to add into the large kettle.