Secrets of Samarkand Pilaf - Light, Delicious and Multi Layered

Hello everyone. This is the first post in a series that will have several parts. In this series, I want to introduce you to different types of pilaf you can find in Tashkent, such as Tashkent pilaf, Samarkand pilaf, Bukhara pilaf andijan pilaf, Fergana pilaf and more.

I took the photos at a café where we went for lunch. There, rice was being prepared for the next pilaf. Some customers ordered pilaf with egg and goose meat. We chose the classic one.

Now about the Samarkand pilaf. Actually, this is my favorite pilaf. Compared to the others, it’s lighter. And there is that dark colored fat, which is darker than the others. This fat is called 'ziğir', meaning flaxseed oil. But actually, there’s no pure flaxseed oil here; it’s more of a mixture of oils like cottonseed, sesame, walnut, apricot and such. And it’s very tasty.

Also, there is a lot of carrot here but only yellow carrots are used. And the meat is cooked much longer, almost shredding apart. There are also tendons in the meat; for some people this is very delicious, for example my mom loves it.

In terms of preparation, it’s different too. Other pilafs are made by mixing everything together, but this pilaf is layered. That is, rice, carrot and meat are placed separately and served that way. In Tashkent pilaf, the carrot would be mixed in. When the kazan, the big pot, was opened, everything was separate: rice separate, carrot separate, meat separate.

By the way, the meat was really amazingly tasty. It was beef. Ideal for those who don’t like lamb. I didn’t see any tail fat, called 'kurdük' here; probably it wasn’t used.

Though, in some pilafs, tail fat, called 'dumba', is added during preparation and cooked with the pilaf. Yes, a big chunk of fat. But many people say this fat adds a distinct flavor to the pilaf. It’s high calorie, rich and gives an intense taste. I think men tend to like such fatty things.

They served a spring salad alongside the pilaf. But it seemed like a more economical version. Normally, it contains radish, dill and some cucumber. Here, there were only greens and a few slices of cucumber. Also, pickled onions. This is only served with Samarkand pilaf; you won’t see it elsewhere. It’s rare in Tashkent pilaf.

This pickle doesn’t seem to have garlic, but it’s really delicious. It goes well with any dish. For example, it can be served with pickled tomatoes. This is similar. Slightly salty, probably marinated in vinegar.

This is the real Samarkand pilaf! The meat is very tender and you hardly notice the fat. Quite light. Even for those who don’t like carrots, it’s not a problem; the taste is subtle. It just adds a light texture. I don’t like boiled carrots, but here it’s quite good.

The rice is just right. They usually use a type called 'lazir' rice here. There is also a kind called 'avangard'. But choosing the right rice is important. Otherwise, the pilaf becomes mushy. Lazir is the most preferred. Its appearance is also very nice. Occasionally, other types are used.

Now it’s time to drink that final beverage. Because this pilaf is quite fatty. Thanks to this drink, digestion becomes easier. Its taste is acidic, slightly sour. A unique flavor. You can taste grapes and vinegar. But it’s very pleasant. Everyone likes it. On the second or third sip, your stomach feels refreshed. The pilaf almost disappears inside you. It even feels a bit like fruit juice.

That’s all for today. Today, I talked about Samarkand’s pilaf called Zığer Oş. 'Zığer' means flax, so pilaf made with flax oil. 'Oş' means pilaf. So Zığer Oş means pilaf made with flax oil.

Thanks for reading. More to come, stay tuned.