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 ...

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 ...

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.

In addition to being the main protagonist in a plate of plov, rice is present in many other dishes of Uzbek cuisine: mastava, shavla, moshkichiri, and others. According to official statistics, the ...

It's a delicious introduction to a cuisine that will pique your curiosity about Uzbek food and have you heading out in your car looking for more. The Plove, 6025 Dixie Highway, Fairfield, 423-163 ...

Simmer on low heat for 25-30 minutes, or until the rice is fully cooked and the liquid is absorbed. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook ...

In a medium bowl, combine the rice and 1½ teaspoons salt. Add water to cover by 1 inch, then stir; set aside. In a large pot over medium-high, heat the oil until shimmering.