Tajikistan’s “Oshi Palav” and Uzbekistan’s “Palov” (versions of the dish commonly called Plov in Central Asia) were both inscribed on the Representative List of the Intangible Cultural Heritage of Humanity when UNESCO’s Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage met at its 11th annual session in Addis Ababa, Ethiopia, during the United Nations Economic Commission for Africa Conference held from 28 November to 2 December 2016.
Osh, generically known as plov (pilaf),is a rice dish made with shredded yellow turnip or carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special qazan (a wok-shaped cauldron) over an open flame. The meat is cubed, the carrots are chopped finely into long strips, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally, often with one’s hands in the traditional way from a single large plate placed at the center of the table. Photo: Muslim Harji. Copyright.
Both Tajikistan and Uzbekistan had separately applied to UNESCO in 2015 — within a few weeks of each other — to have the plov recognized as part of their nation’s intangible cultural heritage. Readers will be interested to learn that UNESCO has inscribed numerous foods, including beverages such as coffee, as well as festivals such as Nauroz in its Representative List of the Intangible Cultural Heritage of Humanity.
Across Central Asia, the deceptively simple plov dish is based around lamb, rice, onions and carrots simmered in broth, and accompanies every meaningful life-cycle event. Food historians have noted that versions of plov are spread across Asia. The Turkish pilav, Persian polow and Indian pilau –- and even Spanish paella — are all related, with versions including dried fruit, paprika, garlic, tomato, beans and spices.
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