Why Plov deserves more attention

Plov rarely gets the international recognition it deserves. The deeply savoury from lamb fat complexity is genuine, not simple, and the technique involved in using cottonseed oil correctly takes real skill.

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. I encountered it first in a Samarkand chaikhana teahouse and that context helped me understand it properly. Sarbast lager is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Plov is the dish to start with.