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| Gourment. HAVE YOU TASTED PLOV YET? |
RicE  from Khorezm, from Andijan, from Termez. your bazaar vendor will advise you on the best grains for each occasion. the rice is shuttled back and forth in a shallow basin and with a graceful flick of the hand, a gesture passed down over hundreds of years, over generations, small debris is swiftly removed . The rice is rinsed and ready.
CarrOts  hand cut into thin long sticks, not passed through a grater, watch the ladies in the bazaar masterfully slicing up fat orange carrots in no time, with the mountains in front of them growing by the minute
CotTon OiL goes into the original recipe, not too much, not too little, just enough to give the grains that glistening shine and to prevent sticking. To accommodate a more Western palate, often sunflower oil is used to produce the same effectOnion  finely cut up, onions are healthy, provide a lot of vitamins and minerals and are the indispensable ingredient in most dishes of the area. They are stir fried together with the carrots and depending on the recipe, with the meat
MeaT  Lamb, Sheep, Beef, diced up, stir fried and mixed up into the rice or served in large chunks layered onto the top of the mountain of rice, each city has its own particular style of adding meat. But plov without meet, quite unthinkable. what goes into plov in different regions steamed whole garlic local saffron |
a core question that will pop up in any conversation sooner or later. A visit to Uzbekistan without proper plov enjoyed in a Chai Khana, such as Lyabi Hauz in Bukhara or at a private home, is not possible. However, Plov ? plov every region is proud of their very own style and be careful with your answer, if you have had plov in Samarkand, the Bukharians will consider that you have never really tasted the genuen dish and vice versa, not to speak of the Khiva plov. There are ample varieties in terms of ingredients and cooking methods and we very much recommend you don't express any favoritism. Plov is a serious issue. 