page_title: Kyrgyz cuisine
section_title: Paloo
hierarchical_section_title: Kyrgyz cuisine / Meat dishes / Paloo
caption_attribution_description: English: Paloo cooking in a kazan in Aq-örgöö, Chüy, Kyrgyzstan. Кыргызча: Ак өргөөдө (Чүйдө) палоо казан ичинде бышып жатат.
context_page_description: Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors.
  Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. The preparation techniques and major ingredients have been strongly influenced by the nation's historically nomadic way of life. Thus, many cooking techniques are conducive to the long-term preservation of food. Mutton and beef are the favorite meats, although in modern times many Kyrgyz are unable to afford them regularly.
  Kyrgyzstan is home to many different nationalities and their various cuisines. In larger cities, such as Bishkek, Osh, Jalal-Abad, and Karakol, various national and international cuisines can be found. Non-Kyrgyz cuisines that are particularly common and popular in Kyrgyzstan include Uyghur, Dungan, Uzbek, and Russian cuisines, representing the largest minorities in the country.
context_section_description: Paloo (Kyrgyz: палоо or күрүч/аш) is the Kyrgyz version of what is generally referred to as plov in Central Asian cuisine. It consists of pieces of meat (generally mutton or beef, but sometimes chicken) fried in a large qazan (a cast-iron cauldron) and mixed with fried shredded carrots, jiucai(garlic chives) and cooked rice. The dish is garnished with whole fried garlic cloves and hot red peppers. Uzgen paloo is made with locally grown rice from the southern Uzgen District of Kyrgyzstan. Shirin paloo, a close relative of shirin plov in Azerbaijani cuisine, is a vegetarian dish in which meat is replaced with dried fruits, such as prunes, apricots, and raisins.
  Paloo is the Kyrgyzified form of the Persian word polow or polo, related in etymology to pilaf. In Russian the dish is called plov (Russian: плов), in Turkish pilav, in Turkic languages ash, and in Tajik osh.
caption: Cooking paloo
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