Place a large, heavy, cast-iron Dutch oven or similar vessel over medium-high heat. Render lamb fat until the liquid coats the pot and begins to smoke. Remove the (now crispy) fat solids and set aside ...

Real Uzbek pilaf is cooked slowly and with care. Lamb is browned, rice is layered, and everything simmers together in a ...

Check out these recipes to try all season long. Uzbek Plov is a rice pilaf and braised lamb dish that comes together in a cast-iron Dutch oven. Momsdish As winter temperatures grip the nation, cozy, ...

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. Sergio Amiti/Getty Images Uzbeks have many ...

If you’re interested in Central Asian food, Uzbekistan is a must-visit destination. Among this nation’s historic towns and sweeping deserts sits a dish called plov. Deeply rooted in the area’s history ...

The traditional Central Asian rice dish was one of the contributions the Soviet republics made to Russian cuisine. Trying to make plov is like trying to copy Van Gogh – you know you’ll never get there ...

'Sometimes the most interesting cooking is found in the most unexpected of places,' says Caroline Eden You can save this article by registering for free here. Or sign-in if you have an account.

WASHINGTON – His kettle is 44 inches wide and can hold about a barrel of water. Every morning at 8, Mansur Makhmudov begins chopping up mounds of Uzbekistan’s bright yellow carrots along with onion ...