Central Asia
Kazakhstan — Palov
Palov has its place among Shymkent's diverse food traditions. Rice, carrots and meat on one platter recall the connections with neighbouring Central Asian cuisines.
Palov at the Shymkent table
Palov has its place among Shymkent's diverse food traditions. Rice, carrots and meat on one platter recall the connections with neighbouring Central Asian cuisines. Exploring the city's food shows that palov appears in everyday cooking as well as celebrations.
What should you look for on the platter?
A dish's name cannot tell you every ingredient in advance. Rice variety, meat, carrot cuts and additions vary by cook. Cooked-through grains, tender meat and balanced fat are more practical measures of a platter than its regional name.
Comparing neighbouring palov traditions
When comparing home-style palov with valley or Tashkent versions, consider how the same ingredients are prepared differently. Meat size and the degree of frying also change flavour. One Shymkent platter cannot stand for a single recipe across Kazakhstan; this page offers a starting point for exploring a local table.
