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 ...

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 aromas ...

Give Uzbekistan's cuisine a little space in your iftar menu during Ramadan 2021 and bookmark this mouthwatering recipe of mutton flavoured Uzbek Plov to treat your taste buds after prolonged fasting ...

A man cooks plov in Central Asian Plov Centre in Tashkent, Uzbekistan, Oct. 29, 2019. Plov is a traditional Uzbek food, consisting of rice, carrots and meat and often cooked in a traditional cast-iron ...

Coming from a city that is only a five-hour drive away from Kazakhstan (a distance that by Russian standards means "just around the corner"), I’ve been lucky to try some of the most wonderful plovs ...

Samarkand sits in Uzbekistan along the ancient Silk Road, where travelers and merchants once hawked their wares from China to the Mediterranean Sea. Food and travel writer Caroline Eden uses the ...

People wait in a long line for Uzbek plov in the Central Asian Plov Center, an opera house-like restaurant, in Tashkent. Cuisine is an accessible path to learn about a country. And Uzbekistan's ...

This Uzbek pilaf is slow-cooked with lamb in a heavy cauldron for rich flavor, soft meat, and perfectly seasoned rice.

From Subodh Gupta’s bartans to Shakuntala Kulkarni’s tandoor work, Indian artists forge cross-border collaborations at landmark art show Plov is everywhere in Uzbekistan. A medley of rice, carrots, ...