Rice, carrots, lamb and a giant kazan — everything you need to know about Uzbekistan’s national dish.
Plov (osh) is more than food in Uzbekistan — it is a ritual. Traditionally cooked by men in a giant cast-iron kazan, it is served at weddings, celebrations and, in Tashkent, every day at lunchtime.
Every region has its own version: Samarkand plov is layered rather than mixed, Bukhara adds dried fruit, and Fergana uses a darker, richer rice. Yellow carrots, cumin and quince are common ingredients.
Our tip: eat plov at lunch, not dinner — locals say it is best before noon, when it is freshest. Join our Delicious Uzbekistan tour to cook it yourself.
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