Sharjah24: The rich flavours and time-honoured techniques of Central Asian cuisine captivated audiences at the 43rd Sharjah International Book Fair (SIBF), as celebrated chef Stalik Khankishiev demonstrated his signature Fergana-style Uzbek pilaf.
During the live cooking session at Expo Centre Sharjah, where the 12-day event concludes on Sunday, Khankishiev guided attendees through the intricate preparation of this much-loved dish, sharing insights into its cultural significance across the Central Asian region.
“Uzbek pilaf is a story passed down through generations,” Khankishiev remarked. “It symbolises family gatherings, shared moments, and preserving our heritage. Every time I cook it, I feel connected to my roots.”
Highlighting the regional variations of pilaf across cities like Bukhara, Tashkent, and Andijan, the chef noted there is no single, standardised recipe. “Even neighbours prepare it differently,” he said with a smile. Khankishiev then introduced the essential ingredients for his Fergana-style pilaf: lamb, rice, carrots, onions, garlic, capsicums, and a blend of spices, especially cumin.
Emphasising the importance of fresh, high-quality produce, he described how each component contributes to the dish’s distinctive flavour. As the aroma of sizzling lamb and onions filled the air, the chef demonstrated the careful layering of ingredients in a traditional cauldron, explaining, “Patience is key. Pilaf rewards you for taking your time.”
After layering the rice and allowing the dish to simmer, Khankishiev shared a tip for achieving perfectly fluffy grains: “Once it’s nearly done, cover it tightly and let it rest. This ensures every grain absorbs the flavours without becoming mushy.”
The session concluded with a tasting, giving attendees a chance to savour the aromatic pilaf. For many, it was a highlight of the fair, offering a taste of Uzbekistan and a deeper appreciation of its cultural heritage. “Watching Stalik prepare pilaf was like a masterclass in tradition,” said Saima Iqbal, a university student attending the session.
This year, SIBF featured 47 live cooking sessions by 17 international chefs from 13 countries, making the culinary programme a vibrant addition to the fair’s extensive cultural offerings.
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