General Information about Khorezm
Region name, administrative center: Khorezm Region (Xorazm Viloyati), Urgench
International abbreviation: Khorezm, UZB, URJ (Urgench Airport)
Settled: 1st millennium BC (Over 2,700 years of ancient civilization)
Type: Administrative Region / Historic Oasis Kingdom
Area: ~6,300 km² (2,430 sq mi)
Population: ~1,950,000
Time zone: UTC +5
Area code: 62
Average temperature/year: 13.5 °C (56.3 °F)
Main UNESCO World Heritage Site: Itchan Kala in Khiva (Inscribed in 1990)
Khiva city-museum
Khiva, or as often referred city –museum, is one of the oldest cities in Central Asia, located in the northwestern part of Uzbekistan, in a large agricultural oasis of Khorezm. Khiva was also known as Kheyvak town, founded about 2500 years ago.
At the end of the XVI century, Khiva was the capital of the Khiva Khanate and an important cultural center of Khorezm until 1918, when the khanate was overthrown. Nowadays, the main historical architectural sights of Khiva belong to the Khiva Khanate period at the end of the 19th Century. In this large architectural reserve, numerous mosques, mausoleums, and madrassahs remained in good condition.
Most of the architectural masterpieces of Khiva are concentrated in its urban centre – Ichan-Kala. It is "the city within a city" surrounded by strong fortified walls, with four gates – from the four corners of the world. One of the main roads passes from the western gate to the east along the main monumental structures. In 1990, the city museum Khiva was included in the World Heritage list of UNESCO.
Modern Khiva is a city with a population of more than 160000 citizens, one of the major tourist centers of Uzbekistan and Central Asia. All classic and excursion tours to Uzbekistan would be incomplete without a trip to Khorezm and Khiva. In 1997, Khiva celebrated its 2500 anniversary, the same year, the Khoresm Academy of Ma’mun was reorganized. Khorezm was a scientific ground for such world-renowned scholars as Abu Rayhon Berumiy (Al-Biruni), Abu Ali ibn Sino (Avicenna), Al-Khorazmiy (Algorithmi), and many others. Khiva is a center of modern handicrafts and applied arts, famous for its carvers in wood and stone, jewelers, engravers, and carpet makers.
Khiva cuisine
In Uzbekistan, Khorezm completely differs from other regions not only through its customs, culture, and dialect, but also through its cuisine. You will rarely find the flavors you taste there anywhere else. The Anur Tour team offers you the opportunity to experience this firsthand.
So here, we list all the must-try dishes from Khorezm cuisine:
Shivit Oshi (Green Noodles) - a signature dish of Khiva, Shivit Oshi consists of bright green noodles made by infusing fresh dill weed directly into the flour dough. The cooked noodles are served cold or warm, topped with a flavorful stew of diced beef, potatoes, carrots, and sweet bell peppers, and accompanied by fresh suzma (strained yogurt).
Suzma Palov (Khorezmian Plov) - unlike the heavily caramelised and layered palov found in Tashkent or Samarkand, Khorezmian Suzma Palov is distinct for its light, aromatic preparation. Tender meat, yellow carrots, and local short-grain rice are cooked together with minimal spices (primarily salt and cumin), preserving the clean, rich flavors of the ingredients. It is prized for being lighter and less oily than other regional variations.
Ijjan (Khorezmian Beef Tartare)/ Ijjan is a rare Khorezmian delicacy often referred to as "Khiva-style beef tartare." It consists of raw, high-quality lean beef ground or chopped extremely fine, seasoned with garlic, black pepper, and herbs, and bound with raw egg. The mixture is thoroughly beaten until tender and served fresh, traditionally spread over warm flatbread.
Barak is one of the most famous dishes in Khorezmian cuisine. It comes in several varieties, including egg barak (tukhum barak), pumpkin barak, and potato barak. It is impossible to imagine Khorezmian gastronomy without it. Every traveler visiting Khorezm simply must try this unique delicacy!
And of course, the traditional Khorezm bread! Khorezmian bread comes in several unique varieties, setting itself apart from the bread of other regions through both its appearance and flavor.
