Plov is a dish made of rice, beef or lamb, oil or animal fat, carrots (usually cut into matchsticks), and onions, cooked with cumin and salt in a large pot. Sergio Amiti/Getty Images Uzbeks have many ...

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 ...

If you’re interested in Central Asian food, Uzbekistan is a must-visit destination. Among this nation’s historic towns and sweeping deserts sits a dish called plov. Deeply rooted in the area’s history ...

The traditional Central Asian rice dish was one of the contributions the Soviet republics made to Russian cuisine. Trying to make plov is like trying to copy Van Gogh – you know you’ll never get there ...

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 ...

The kitchen was at the heart of discussions at Gastro Forum Tashkent 2025, where chefs, restaurateurs and suppliers from across Central Asia met to talk about food as a business, a skill and a part 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 ...

Visit a Moscow market, or courtyard, or construction site, and it’s easy to forget you are in Russia’s largest city, not Tajikistan or Uzbekistan. Central Asian languages resound all over the Russian ...

When a Russian broker decided to go into the online restaurant business, instead of fast food he opted for an unusual alternative to the corporate lunch menu: the traditional Central Asian dish of ...

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 ...