Recipe:
Sunflower oil 700 ml
Grape seed oil 300 ml
Lamb fat tail 300 g
Lamb 2 kg
Beef 2 kg
Onions 500 g
Carrots 4 kg
Garlic 4 pcs
Hot peppers 4 pcs
Chickpeas 300 g
Raisins 200 g
Navvot 200 g
Water 4-4.5 l
Laser rice 4 kg
Salt 100-120 g
Cumin 50-60 g

This episode was filmed in Los Angeles, where there's no other place like Akhmad, a professional who has dedicated his life to Uzbek cuisine.

We're making Pobeditel Plov – a dish that has become the number one dish in Uzbekistan after hundreds of tastings and honest comparisons.

This time, Akhmad reveals 8 oshpaz techniques that transform ordinary pilaf into a true masterpiece.

In the video, you'll learn:
• what mistakes prevent you from achieving the perfect rice texture;
• how to properly work with oil and zirvak;
• when to add carrots to preserve the flavor;
• what distinguishes professional pilaf from homemade pilaf.

📍Filmed in Los Angeles specifically for the Plov Winner channel to show that authentic Uzbek pilaf can be made anywhere if you know the master's techniques.

🔔 Subscribe for more award-winning dishes and rare tips from real oshpaz cooks.

00:00 Introduction
01:54 How to soak chickpeas for pilaf
02:58 When and how to chop carrots
07:40 Laser rice is the best choice
08:08 How to chop onions for pilaf
09:24 Vegetable oils
11:12 Seasoning oil with onions
12:44 Frying meat over high heat
16:27 Frying the onions
18:44 Frying carrots in two stages
20:48 Preparing zirvak
23:33 Adding chickpeas, garlic, and navat
27:09 How and when to soak rice
35:25 Adding rice and steaming
43:05 Preparing Achichuk salad for pilaf
51:24 The pilaf is ready - the finishing touches
57:00 Tasting Uzbek Plov

@Ali110011100 Akhmad's Telegram

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