Behili Palov

Behili Palov Recipe from Uzbekistan with Rice, Mutton, Quinces, Carrots, Onions, and Vegetable Oil

Region / culture: Uzbekistan | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Behili Palov, also known as Quince Pilaf, is a traditional dish that hails from the rich culinary traditions of Central Asia. This dish is a delightful combination of savory and slightly sweet flavors, brought together by the unique addition of quinces. It is a variant of the famous pilaf (or plov) and incorporates rice, meat, vegetables, and fruit to create a hearty and aromatic meal. Behili Palov is celebrated for its balance of flavors and its ability to bring people together around the dining table.

History

The history of Behili Palov is deeply intertwined with the culinary traditions of Central Asia, where pilaf dishes have been a staple for centuries. Pilaf itself is believed to have originated from the Persian Empire, spreading across the Silk Road to various regions, including Central Asia. Each region adapted the dish to its local tastes and available ingredients. The inclusion of quinces in this version of pilaf is a testament to the creativity and adaptability of Central Asian cooks, who have long incorporated seasonal fruits into their cooking to add depth and complexity to their dishes.

Ingredients

1 kg (2.25 lb) of rice
300 g of mutton or beef
2 – 3 quinces
1 kg (36 oz) of carrots
4 onions
350 g of vegetable oil
salt to taste

How to prepare

Prepare the dish following the same method as Ferghana pilaf.
Prior to adding the rice, include slices of quince.
Once the pilaf is cooked, combine the rice and serve it in a heap on a spacious platter, garnished with pieces of quince.

Variations

1. Chicken or lamb can be used instead of beef for a different flavor profile.
2. For a vegetarian version, chickpeas or lentils can replace the meat.
3. Additional dried fruits such as apricots or raisins can be added for extra sweetness.

Cooking Tips & Tricks

1. Rinse the rice thoroughly until the water runs clear to remove excess starch, which helps in achieving fluffy pilaf.

2. Sauté the onions until they are golden brown; this caramelization adds a rich flavor to the dish.

3. When cooking the beef, ensure it is well-browned on all sides to lock in the juices and flavor.

4. The addition of quinces should be timed carefully; they should be tender but not mushy.

5. Use a heavy-bottomed pot to ensure even cooking and to prevent the pilaf from burning.

Serving Suggestions

Behili Palov is best served hot, directly after cooking. It can be garnished with additional slices of quince or fresh herbs such as cilantro or parsley for added flavor and visual appeal.

Cooking Techniques

The key to a successful Behili Palov lies in the technique of layering the ingredients and allowing them to cook slowly together. This method helps in infusing the flavors throughout the dish and achieving the perfect texture in both the rice and the added fruits and vegetables.

Ingredient Substitutions

1. If quinces are not available, apples or pears can be used as a substitute, though the flavor will be slightly different.

2. Brown rice can replace white rice for a whole grain option, though cooking times may vary.

3. For a lighter version, the amount of oil can be reduced, but this may affect the texture of the pilaf.

Make Ahead Tips

Behili Palov can be prepared in advance up to the point before adding the rice. The meat and vegetables can be cooked and then refrigerated. When ready to serve, reheat the base, add the rinsed rice, and continue cooking as directed.

Presentation Ideas

Serve Behili Palov on a large, decorative platter to highlight the colors and textures of the dish. Garnish with fresh herbs and additional quince slices to enhance its visual appeal.

Pairing Recommendations

Behili Palov pairs well with simple side dishes such as a cucumber and tomato salad or yogurt-based sauces to balance its rich flavors. A light, crisp white wine or a fruit-infused water can complement the meal.

Storage and Reheating Instructions

Leftover Behili Palov can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a little water or broth and warm over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

A serving of Behili Palov is relatively high in calories, primarily due to the rice, oil, and beef. On average, a serving can contain between 500-700 calories, making it a hearty meal option.

Carbohydrates

A serving of Behili Palov is a good source of carbohydrates, primarily from the rice and carrots. Carbohydrates are essential for energy, and this dish provides a sustained release of energy thanks to the complex carbs in the rice. A single serving can contain approximately 45-60 grams of carbohydrates.

Fats

The fats in Behili Palov come mainly from the vegetable oil used in cooking and the natural fats found in the beef. While the dish is relatively high in fats, using a vegetable oil such as olive oil can provide a healthier profile of monounsaturated fats. A serving typically contains about 20-30 grams of fat.

Proteins

Beef and rice together make Behili Palov a good source of protein, essential for building and repairing tissues. A serving of this dish can provide approximately 20-25 grams of protein, contributing to a balanced diet.

Vitamins and minerals

Behili Palov is rich in vitamins and minerals, thanks to the diverse ingredients used. Carrots and quinces are excellent sources of Vitamin A and Vitamin C, respectively, while beef contributes iron and zinc. This dish is also a good source of B vitamins, particularly from the beef and rice.

Alergens

Behili Palov is free from common allergens such as nuts, dairy, and gluten (assuming the beef is not dusted with flour before browning). However, those with specific food sensitivities should always check individual ingredient labels.

Summary

Behili Palov is a balanced dish that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. While it is calorie-dense, it can fit into a balanced diet when consumed in moderation.

Summary

Behili Palov is a flavorful and nutritious dish that showcases the culinary traditions of Central Asia. With its combination of savory meat, sweet quinces, and aromatic spices, it offers a unique and satisfying dining experience. Whether enjoyed as a special occasion meal or a hearty weeknight dinner, Behili Palov is sure to delight the palate and nourish the body.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. The recipe for Behili Palov, a traditional Uzbek dish, had been passed down to me by a dear friend who had learned it from her grandmother. As someone who loves to cook and explore new flavors, I was eager to try my hand at this dish that was said to be bursting with bold spices and rich flavors.

My friend had described the process of making Behili Palov to me in great detail, but seeing the recipe written down on paper made it feel real. The list of ingredients was long and included lamb, rice, onions, carrots, garlic, and a host of spices like cumin, coriander, and paprika. It was a dish that required time and patience, but I knew that the end result would be worth it.

I set to work gathering all the ingredients, making sure to select the freshest and highest quality items. The lamb was sourced from a local butcher who I trusted, and the spices were carefully measured out in my favorite copper measuring spoons. As I chopped the onions and carrots, the kitchen filled with their fragrant aroma, signaling the beginning of a delicious meal in the making.

The first step in making Behili Palov was to sear the lamb in a hot skillet until it was browned on all sides. The sizzle of the meat as it hit the pan was music to my ears, and I knew that this was the start of building layers of flavor in the dish. Once the lamb was browned, I removed it from the skillet and set it aside, allowing the juices to infuse the rest of the ingredients.

In the same skillet, I added the onions and carrots, sautéing them until they were soft and caramelized. The smell of the vegetables mingling with the spices was intoxicating, and I couldn't wait to see how it would all come together in the final dish. Next, I added the garlic and the spices, stirring them into the vegetables until they coated everything in a fragrant blanket of flavor.

With the vegetables and spices well combined, I added the rice to the skillet, stirring it to coat it in the aromatic mixture. This step was crucial in ensuring that every grain of rice would be infused with the rich flavors of the dish. Once the rice was coated, I added the seared lamb back to the skillet, nestling it into the rice and vegetables.

The final step in making Behili Palov was to add water to the skillet, enough to cover the ingredients and create a stew-like consistency. I brought the mixture to a boil, then lowered the heat and let it simmer, covered, until the rice was cooked through and the flavors had melded together into a harmonious whole.

As the Behili Palov simmered on the stove, filling the kitchen with its tantalizing aroma, I knew that I had created something truly special. The dish was a labor of love, a tribute to the generations of women who had passed down their culinary knowledge and traditions to me. And as I sat down to enjoy my first bite of Behili Palov, I knew that this recipe would become a treasured part of my own culinary repertoire, to be shared with friends and family for years to come.