Dish

Behili palov

Rice with quince and lamb

Behili palov is made by first browning lamb in a large pot. Then, onions, carrots, and garlic are added and cooked until softened. Rice is then added to the pot along with a mixture of spices including cumin, coriander, and turmeric. The mixture is then covered with water and simmered until the rice is cooked through. The result is a fragrant and delicious dish that is perfect for any occasion.

Asian cuisine› Arab cuisine› Caucasian cuisine› Azerbaijani cuisine

Rice Dish

Origins and history

Behili palov is a traditional Uzbek dish that has been enjoyed for centuries. It is believed to have originated in the city of Bukhara, which is located in modern-day Uzbekistan. The dish is typically served at weddings and other special occasions.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains lamb. It is also not suitable for those with gluten intolerance as it contains rice.

Variations

There are many variations of Behili palov, with some recipes calling for the addition of raisins, chickpeas, or other ingredients. Some recipes also call for the use of lamb shanks instead of lamb cubes.

Presentation and garnishing

Behili palov is typically served in a large pot or platter and garnished with fresh herbs such as cilantro or parsley.

Tips & Tricks

To make the dish even more flavorful, try toasting the spices before adding them to the pot. This will help to release their natural oils and enhance their flavor.