Xinjiang Pilaf
抓饭用大米配胡萝卜条、羊肉块和洋葱，先以羊油炒香羊肉与胡萝卜，再加水与米焖熟。米粒分明，色呈金黄，带胡萝卜的甜与羊肉的香。传统用手抓食，现多用勺，配酸奶或凉拌小菜解腻。
Plov is a traditional delicacy of the Uyghur, Uzbek, and other ethnic groups in Xinjiang and represents the highest honor for hosting guests. Made with premium rice, carrots, lamb, and onions, it is stir-fried over high heat in sheep fat before being simmered to perfection. The grains are distinct and fluffy, infused with the savory richness of lamb and the natural sweetness of carrots, resulting in an appetizing golden hue. Traditionally eaten by hand, plov is now commonly served with spoons. During festivals such as Eid al-Adha (Gurban) and Eid al-Fitr (Roz), families across Xinjiang prepare plov to welcome guests.
