Today the Oshi Palov festival and rice exhibition took place
Today, as part of the celebration of Idi Mehrgon, the Oshi Palov festival, a rice exhibition and sale, was held. For active participation, the city of Dushanbe was awarded a 1st degree diploma and souvenirs, NIAT Khovar reports. At this festival, farmers presented various types of rice. In addition, the achievements of scientists from the Academy of Agricultural Sciences in rice cultivation were presented to the audience and guests. Along with pilaf, visitors were also presented with rice dishes. According to experts, rice is the most important crop in the world after wheat. In particular, rice cultivation is of particular importance for Tajikistan. Because the taste of our national dish, pilaf, is unmatched, which in 2016 was included in the list of the best examples of world intangible culture at the 11th UNESCO interstate session on the protection of intangible cultural heritage. The purpose of the Oshi Palov Festival is to present the culture of dastarkhan decoration, promote the art of cooking, protect national values, honor the cultural heritage of the Tajik people and folk crafts. It should be noted that the Tajik people have long been famous in the region and the world for their culture, special craftsmanship, skilled craftswomen and many delicious national dishes. The world fame of our country increased after the Head of State, respected Emomali Rahmon, introduced the language, history, culture, civilization, ancient customs of ancestors, kind humanistic rites and other sacred values of the ancient land to the world. Pilaf is a traditional dish, very popular among our people. That is why it is called «the most favorite food» and, above all, «the king of dishes». Usually, carrots, rice, meat, butter, onions, water and salt are used to prepare pilaf. Peas, cumin, saffron, garlic, quince, pepper, lemon and other flavoring spices are also added to it according to taste and desire. Various types of pilaf have been popular among Tajiks for centuries. Such as bargitok, sofi, kenja, devzira, saffron, kimapalov, dampukht and others, there are more than 200 types in total. Let us remind you that October 20 is the International Day of Chefs and Cooking Specialists. The holiday was first declared in 2004 by the International Association of Chefs, which unites 8 million representatives of this profession from different countries of the world. Today, International Chef’s Day is celebrated in more than 100 countries.
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