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Uzbek pilaf is one of the traditional and famous dishes of Uzbekistan, its history and preparation method are an integral part of the country's culture. Pilaf is often prepared for special events, holidays and family gatherings.

Content
The main ingredients of pilaf are:
**Rice**: Special varieties of rice are usually used for Uzbek pilaf, for example "devzira" or "laser".
**Meat**: Mutton, beef or sometimes chicken is used.
**Vegetables**: Carrots (usually yellow or red), onions.
**Fat**: Usually vegetable oil or sheep fat is used.
**Spices**: Cumin, black pepper, salt and sometimes other local spices.
**Additions**: Garlic, peas, raisins or sometimes sour apples can be added.

Method of preparation
1. **Preparation of zirvak**: To prepare zirvak, which is considered the base of pilaf, oil is heated and meat and onions are fried. Then carrots and other spices are added.
2. **Adding rice**: When Zirvak is ready, rice is added and filled with water. Garlic heads are placed on top of the rice.
3. **Cooking**: The pilaf is cooked until the rice absorbs the water. Then it is boiled over low heat.

Serving
Pilov is usually served on a large plate and divided into portions for several people. The dish can be served with yogurt, salad or bread.

Uzbek pilaf is valued not only for its taste, but also for the traditions and rituals involved in its preparation. Each region has its own pilaf recipe, so there are many variations of pilaf.