Rich, fragrant and layered with tradition, this dish of meat, rice and vegetables has been bringing people together for millennia. From plov’s ancient history to the best places to try it today, ...

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 ...

Uzbekistan's beloved national dish, plov, is widely believed to have aphrodisiac qualities and so it's traditionally eaten on Thursdays – a popular day for conceiving children. Plov – a medley of rice ...

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 ...

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 ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Plov If you’re interested in Central Asian food, Uzbekistan is a must-visit destination. Among this nation’s historic towns and ...

Visit a Moscow market, or courtyard, or construction site, and it’s easy to forget you are in Russia’s largest city, not Tajikistan or Uzbekistan. Central Asian languages resound all over the Russian ...

This article was produced by National Geographic Traveller (UK). In plov from the Uzbek city of Samarkand, ingredients are cooked separately and layered. “First the rice, then the carrots, then the ...