Tajik cuisine
Tajik cooking is Persian at the root: pilaf, flatbreads, plenty of fresh herbs and the soured-milk qurut.
Oshi palav is on the UNESCO intangible heritage list, together with the tradition of cooking it communally.
Qurut — balls of salted soured milk dried hard — keeps for years and in the mountains does the work of salt, cheese and seasoning at once.
2 dishes
- Qurutob
Flaky fatir bread soaked in reconstituted dried qurut, under fried onion and fresh vegetables.
45 min · Easy · Main course
- Tajik oshi palav
Pilaf with mutton, yellow carrot and a whole head of garlic, recognised by UNESCO as heritage.
130 min · Medium · Main course