Plov – a medley of rice, vegetables, meat and spices – is popular throughout the countries of the Silk Road, but it's most closely associated with Uzbekistan. Widely consumed at least once a ...

At its core, 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.

Add 2 cups water and bring to a simmer, scraping up the browned bits. Add the garlic, then reduce to medium-low. Cover and cook, stirring occasionally, until the carrots are tender, about 12 minutes.

Get the plov, Uzbekistan's national dish of lamb over rice, sweet carrots and subtle spices that is slow-cooked to absorb all the juices. Chaykhana's version ($17) is a perfect dish, ...

This is plov, a hearty pilaf that is the national food. It’s also much more.

Plov was invented by the great Uzbek conqueror, Amir Timur, in the 14th century AD. Wait, that doesn't sound right. Plov was invented by Alexander the Great, ...

Plov, Uzbekistan's national dish, comes in many forms. Tanatat pongphibool/Moment RF/Getty Images. Uzbek cuisine is as varied as the country’s landscape and Samarkand is no exception.

It gives a special aroma that's unique to Uzbek plov. When trying to choose the best meat cut, just go for the cuts that have a good amount of fat in them, such as chuck, ribs or shanks.

For Eid al-Fitr, the Islamic holiday celebrating the end of the fasting month of Ramadan, Abdurashidov served plov to 500 people in the Uzbek community around Green Tree. “It was around 400 ...

Plov – a medley of rice, vegetables, meat and spices – is popular throughout the countries of the Silk Road, but it's most closely associated with Uzbekistan. Widely consumed at least once a ...