UZBEK PLOV (LAMB PILAF)
This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection.
Provided by Tania Sheff
Categories Main Course
Time 2h15m
Number Of Ingredients 9
Steps:
- Heat oil in the dutch oven, or kettle, on a very high flame and add the onions. Cook the onions, stirring occasionally for 5-7 minutes, and add the lamb.
- Cook the lamb for 10 minutes and add the carrots. Keep cooking for 10 more minutes.
- Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
- Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves, and then add it to the meat. Reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile, wash the rice thoroughly.
- Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
- Add 3 cups of boiling water, reduce heat to low, cover the dutch oven with lid and cook for 25-30 minutes. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.
Nutrition Facts : Calories 627 kcal, Carbohydrate 26 g, Protein 31 g, Fat 44 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 594 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving
OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE
I first had osh in Uzbekistan, then later in various forms called plov in Kazakhstan. It's a belly-warming mixture of rice with spices, lamb, onion, and carrots lovingly fried, stirred. The Uzbek osh is my favourite with it's stronger spices.
Provided by Ivan Liew
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
- Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
- Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb.
- Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
- Fry the onions until golden brown.
- Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
- Add lamb and fry until cubes are lightly browned.
- Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
- This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
- Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
- Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole".
- Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute.
- Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.
PLOV
Uzbek plov differs from other preparations in that rice is simmered in a broth of meat and vegetables called zirvak until the liquid evaporates.
Provided by Mike Benayoun
Categories Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Place the basmati rice in a large bowl and cover with hot water. Set aside.
- Wash the garlic heads. Cut the top of the heads (¼ inch / 5 mm). Set aside.
- Toast cumin, coriander seeds and peppercorns in a pan for a few minutes.
- Grind in a mortar or spice grinder. Set aside.
- Heat oil in a pan over high heat. Add the lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Remove the lamb pieces and set aside.
- Stir in onions and cook, until onion is soft and golden, about 10 minutes.
- Stir in carrots and cook, until carrots are tender, about 10 minutes.
- Add the lamb and mix.
- Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
- Add the whole garlic heads, stirring to distribute the ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain the basmati rice in hot water. Pour the rice over the lamb mixture in an even layer.
- Slowly pour the boiling water (or vegetable broth). The rice should be covered with about ½ inch of water. Do not stir.
- Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
- Mix the ingredients as you serve the dish on a platter. Garnish with the garlic heads.
BEEF PLOV (BEEF RICE PILAF) RECIPE
This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h45m
Number Of Ingredients 14
Steps:
- Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
- Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
- Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
- Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
- Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
- Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
- Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
- Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.
UZBEK PLOV
Almost authentic rice and lamb dish for a party from the heart of Middle Asia. Easy and delicious.
Provided by ddvonk
Time 3h
Yield Serves 10
Number Of Ingredients 10
Steps:
- Wash the rice under the tap until clear, cover with cold water and let it soaks for a while.
- Cut the meat with bones into match-box pieces.
- Cut the carrots into 0.5x0.5 cm thick sticks.
- Slice onions into thin rings or half-rings.
- Clean heads of garlic from the remains of roots and dirt.
- Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
- Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min to 1.5 hours until almost all water evaporate and meat became tender and juicy. Do not stir.
- Turn gas to max.
- Drain rice well, place it on top the meat and vegs in one layer, stick the garlic and whole chillies in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
- Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. Turn of the heat, remove the garlic and chillies on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad.
UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
UZBEK BEEF PLOV - RICE PILAF
Uzbek Beef Plov - a fluffy rice pilaf with beef, carrots, onions and a unique spice blend - is originally an Uzbek dish that pretty much every Russian family knows and cooks. Traditionally it is cooked outdoors in a large cast iron pot over a fire. This recipe make a large batch which lends itself perfectly for reheating or freezing.
Provided by Regina | Leelalicious
Categories Dinner Main Course
Time 2h
Number Of Ingredients 13
Steps:
- Trim any excess fat off the beef and cut into bite-sized pieces. Heat a large non-stick pot or dutch oven over high heat. Add the cooking oil. Once oil is hot add the beef and sear uncovered for about 7 minutes until meat is nicely browned. Stir often.
- Turn heat to medium and add chopped onion. Cook for about 5 minutes until onions soften.
- Stir in carrot matchsticks (you could shred the carrots but the matchstick size leaves more bite and texture), 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin and bay leaves and cook for another 5 minutes until carrots soften.
- Add 1 3/4 cups of boiling water, cover and simmer over medium low heat for 45 minutes until the meat is soft.
- In the meantime using a strainer rinse the rice under cold water until the water runs clear (this is essential for fluffy rice otherwise you risk ending up with sticky rice mush). Spread the rice over the meat, sprinkle with 1 1/2 tsp salt and add 4 cups of boiling water (do NOT stir!). Bring to a boil over high heat.
- Once boiling reduce heat to medium and cook uncovered until most of the water is absorbed (10 minutes).
- Cut the bottom off the garlic head to expose the cloves. Press garlic head into the center of the rice. Sprinkle the rice with 1 tsp coriander. Poke 8-10 holes into the rice to let the steam to escape and cover. Turn heat to low and cook until rice is soft.
- Remove garlic and bay leaves, stir gently to combine everything. Serve (with dill pickles) and enjoy!
RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
BULGUR PILAF
This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe for bulgur wheat.
Provided by Yumna Jawad
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
- Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.
- Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.
- Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.
- Serve with chopped parsley and fresh vegetables, if desired.
Nutrition Facts : Calories 190 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 913 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving
PERSIAN RICE PILAF
A very fruity version of rice pilaf that makes an excellent companion to the 16th century recipe for Recipe #124579. It should be started before the chicken, so they are ready at the same time.
Provided by greenery
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring water and salt to a rolling boil in a large saucepan.
- Add cinnamon stick, cloves, cracked peppercorns, cardamom seeds, and juniper berries.
- Add two cups of basmati or other long-grain rice, slowly, so the water doesn't stop boiling. Cook for about eight to ten minutes, stirring from time to time to keep the rice from sticking to the bottom, until the rice is just barely done.
- Pour everything into a strainer or colander and let the rice drain. Leave the spices in the rice.
- While the rice is boiling, chop the dried fruit. Throw the fruit on top of the rice draining in the colander.
- Thinly slice one-half of a large onion and sauté it until golden in 5T of unsalted butter with several pinches of saffron or one teaspoon of turmeric.
- While onions are cooking, grease a round casserole with a bit of butter and turn the spiced rice and fruit into a large bowl.
- Turn the golden onions into the bowl and mix everything up.
- Spoon the mixture into the casserole and pat the rice firmly in place with the back of a spoon.
- Drizzle 3 Tbsp of melted butter over the top and cover with two thicknesses of aluminum foil and seal the edges well. Add a lid if your casserole has one. Set the casserole in a preheated 350°F oven and let it bake for an hour.
- Then remove it from the oven and let it sit for 15 minutes or so before removing the foil and unmolding it onto a platter. (Lay the platter on top of the rice and, using a thick dishcloth or potholders, flip the thing over).
- Surround with the Persian chicken.
PAVLOVA
Steps:
- Preheat oven to 350 degrees.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
- Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.
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5/5 (1)Total Time 1 hrCuisine UzbekCalories 975 per serving
- After stirring occasionally for a few minutes, add the lamb, cook it for 10 more minutes, and add the carrots. After stirring occasionally for a few minutes, add the lamb, cook it for 10 more minutes, and add the carrots.
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- Place the rice on a fine-mesh strainer or colander and wash thoroughly under lukewarm water until the water runs clear. The rinsing process removes the starch so that the rice grains will remain separate after cooking.
- In a medium frying pan, heat 2 tablespoons butter (30g) over medium heat. Add peeled chestnuts and stir-fry for about 3 minutes.
- Add dried apricots, plums and dates and stir-fry for another 3 minutes. Add raisins and stir-fry for 1 more minute. Remove from heat.
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5/5 (5)Category One PotCuisine RussianEstimated Reading Time 7 mins
- First we start off with the rice. The rice is crucial! You must use enriched, parboiled long grain rice. Not the healthiest, but it works the best.
- Rinse it through, well, under cold water. Then transfer it to a bowl and let it soak in cold water while you make the rest of the plov.
- Next comes the meat. Traditional plov is made with lamb. However, I have made it with beef and chicken and it was fantastic. In this instance, we are using chicken breast and boneless skinless chicken thighs.
- Before you get dirty with your meat, heat up your heavy-bottomed pan with olive oil in it. You want it smoking hot.
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- Prepare ingredients for the recipe. Clean carrots and cut them into long slices about 1/4-inch thick. Dice onions into small pieces. Cut meat into 1-inch cubes.
- Preheat oil in the Dutch oven over high heat. Using tongs, brown the sides of the meat. Add onions and carrots and cook until the onion turns translucent and the carrots soften.
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- Add the meat to the oil, and cook for 7-10 minutes, until the meat has a deep golden brown color.
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4.4/5 (8)Estimated Reading Time 2 mins
- In a pan, add the oil and when hot add the onion and cook until translucent. Add the chicken and cook until the chicken is 80% done.
- Add the carrot and cook until the carrot is soft and the chicken is done. Add the spices, stir for two minutes.
- IF COOKING IN REGULAR PAN: Pour 3 cups water, add the chicken bouillon, and the garlic head. When the water comes to a boil, add the rice, let it come to a boil again. Cover tightly and cook for 15 minutes on lowest heat. Uncover, and stir the rice, cover again and cook for another 17 minutes.
- IF COOKING IN PRESSURE COOKER: Pour 2 ¼ cup water, add the chicken bouillon, garlic head, and rice. Cover and cook on high until you hear one whistle. Turn off heat, do not open the pressure cooker until the pressure is released naturally.
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