The CHEF's Guide to Amazing uzbek Plov

Uzbek pilaf, also known as Plov, is a traditional and beloved dish from Uzbekistan, often considered the national dish. It is a fragrant and hearty one-pot rice dish cooked with lamb or beef, carrots, onions, and spices like cumin, coriander, and barberries. The dish is typically cooked in a large cast-iron pot called a kazan, which helps develop deep flavors. A key feature of Uzbek Plov is the use of yellow or orange carrots, which add a subtle sweetness, and garlic bulbs that are cooked whole, infusing the dish with rich aroma. The rice, usually a medium-grain variety, absorbs the flavors of the meat and spices, creating a deliciously savory and slightly oily texture. Plov is traditionally served at weddings, celebrations, and gatherings, often with a side of fresh salad, pickles, or yogurt. Variations exist across Uzbekistan, with some regions adding raisins, chickpeas, or quince for extra depth. It is best enjoyed hot, straight from the kazan, often accompanied by Uzbek green tea.