Palow

howwaa bounthunter  ozbek palowlaryny gaty suyji bishiryarler,yone turkmenistanda in suyji turkmen palowy dashoguz welayatyny palowydyr,men hemme welayatynkyny iyip gordum yone dashoguzynky yali turkmen palowy az bolsa gerek herne ...(dogrymy aytsam shu wagt agzymyn suwy akdy nache wagt bolli palow iymedigime.....

Ay bilmedimda menem her welayatyn palowyny iyip gordum )) Menin u4in in tagamlysy Lebap we Balkan 🙂

There is historical evidence that the cultivation of rice was introduced systematically into Mesopotamia and southwestern Iran on a large scale in the 5th century BCE, making rice available to the people of Central Asia and the Middle East on a scale that was not possible previously.
Persian culinary terms referring to rice preparations are numerous
and have found their way into the neighbouring languages: Polow (rice
cooked in broth while the grains remain separate, straining the half
cooked rice before adding the broth and then brewing), Chelow (white
rice with separate grains), Kateh (sticky rice), Biryani, Tachine (slow cooked rice, vegetables and meat cooked in a specially designed dish also called a tachine).
There are four primary methods of cooking rice in Iran:

• Chelow: rice that is carefully prepared through soaking and parboiling,
  at which point the water is drained and the rice is steamed. This
  method results in an exceptionally fluffy rice with the grains
  separated and not sticky; it also results in a golden rice crust at the
  bottom of the pot called tah-digh (literally bottom of the pot). Chelow Recipe
• Polow: rice that is cooked exactly the same as chelow,
  with the exception that after draining the rice, other ingredients are
  layered with the rice, and they are then steamed together. Variety of Polow Recipes
• Kateh: rice that is boiled until the water is absorbed. This is the traditional dish of Northern Iran. Kateh Recipe
• Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means simmered.

In Italian cuisine pilaf is a rice pre-cooking style that allows chefs in busy restaurants to cut down time in risotto preparation. Usually a large tray of Carnaroli or Arborio rice will be baked for seven minutes with a large onion and a carrot,
in water. After that it will be placed on a marble slab to cool down.
Once cooled it will be kept in the fridge and used ad hoc to prepare
risotti in a shorter time: 7 to 10 minutes depending on the al dente
texture that the chef wants to achieve, rather than the usual 16 to 20
minutes.
In Afghani cuisine, qabili palau is made by cooking basmati in a broth-like sauce. This dish may be made with lamb, chicken, or beef. Qabili palau is baked in the oven and topped with fried sliced carrots and raisins. Chopped nuts like pistachios or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish.
Garaz gysga4a Palow gozbashyny Persia'dan alyar 🙂 🙂

yo,Dashoguz welayatynyn palowy gowydyrowww ol'yanlar!!!!!!!!!! blum

birem Lebabynky gowy ,dogry diya La'Cosa NOStra

howa howa..........

wah LEBABYŇ palowy🙂🙂🙂🙂🙂 oglanlar dory aýdýaňyzlar.!!!!! özüm bilýän biziň palowymyzyň tagamyny🙂)🙂)

la cosa nostra, emendiryangay.....

Choregi aytsana hmmmmmmmmmmmmmm 🙂 🙂

boldylay 😆 mena gaty iyesim gelip bashlady, sag bolung onda!!!

menem gitim birzatjagaz bişirmäne🙂🙂🙂🙂🙂🙂 basta_tm geläý bolmsa😆😆😆😆😆

MANTY natya blinnnnnnnnnnn........TM gitmeli chaltyrakkkkk 🙂

Dogry köp yerde palow özbeklerinki diyip bilinya, yöne türkmen, özbek, gazak we gyrgyzlarda palow bar. Başga milletlerde-de bardyr welin, şu 4 milletin bişiriş şekli menzeşrak.  Aslynda kimin milli nahary ony bilemok 🙂...

nasha russia serialyndaky Rowshen&Jamshudy gorup, orslar palaw tajiklengki diyyandir 😆

ey surat 1 goymangdaaaa how agzymyn suwy akyar how ejeeeeeee