Rich, fragrant and layered with tradition, this dish of meat, rice and vegetables has been bringing people together for millennia. From plov’s ancient history to the best places to try it today, ...

A man cooks plov in Central Asian Plov Centre in Tashkent, Uzbekistan, Oct. 29, 2019. Plov is a traditional Uzbek food, consisting of rice, carrots and meat and often cooked in a traditional cast-iron ...

WASHINGTON – His kettle is 44 inches wide and can hold about a barrel of water. Every morning at 8, Mansur Makhmudov begins chopping up mounds of Uzbekistan’s bright yellow carrots along with onion ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldronlike pans. The air fills with aromas of ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...

Samarkand sits in Uzbekistan along the ancient Silk Road, where travelers and merchants once hawked their wares from China to the Mediterranean Sea. Food and travel writer Caroline Eden uses the ...

Uzbek pilaf, or plov, is prepared using fully homemade ingredients, highlighting the depth of traditional cooking. Each step—from preparing the base to layering rice and meat—builds a rich and ...

Considered the national dish of Uzbekistan, plov is a hearty rice and meat dish that is front and centre at celebrations and large gatherings. It’s a source of pride and community, often cooked ...

Uzbekistan's beloved national dish, plov, is widely believed to have aphrodisiac qualities and so it's traditionally eaten on Thursdays – a popular day for conceiving children. Plov – a medley of rice ...