VI
EN
Plov is considered the national dish of Uzbekistan. This almost quintessential rice and lamb dish is a prominent representative of this Central Asian feast, easy to prepare and delicious.
The cultural story in every grain of rice.
Plov (плов) can be considered the national dish of Uzbekistan. Uzbeks have many reasons to eat plov, such as at weddings, funerals, births, and Navruz (Persian New Year), a fragrant rice dish flavored with dill, topped with tender meatballs, melted onions, and seasoned carrots. For some locals, plov is even a regular weekday dinner.
Plov, a mixed rice dish, is a heritage of the Uzbek people.
The Uzbeks have an old proverb: "If you are rich, eat plov; if you are poor, eat plov." This proves its popularity and how much it's loved. When steaming hot rice balls are served with the aroma of Egyptian dill and garlic, almost every tourist in Uzbekistan feels an irresistible craving. Each bite, savoring the succulent meat, carrots, cranberries, and chickpeas glistening in the rice, heralds a truly unforgettable trip.
Each grain of plov rice carries the flavor of the land, of its glorious history, and of oral traditions passed down from generation to generation. Preparing and enjoying plov has become a ritual, a way for the people of Uzbekistan to connect with the past, with their ancestors, and with each other.
Uzbekistan was part of the legendary Silk Road. Thousands of years of trade have given Uzbek cuisine its rich diversity.
According to historical records, Plov has been present in Uzbekistan since possibly the 10th or 11th century. At that time, it was a dish served to the aristocracy, as only the wealthy could afford to prepare it. For commoners, it only appeared occasionally on important annual occasions.
The story of plov begins during the time of Alexander the Great, when he and his army conquered new lands. This dish is believed to have been created to meet the high nutritional needs and ease of preparation for soldiers. Although there are no specific historical documents to prove this, plov truly became an integral part of life for people in Central Asia during the 9th and 10th centuries.
Before becoming a national dish, only the wealthy and members of the prestigious aristocracy in Uzbekistan had the opportunity to enjoy Plov.
A symphony of spices on the tip of the tongue.
If you ask any Uzbek person about the dish you absolutely must try here, or what dish they miss when they're away from home, the answer will always be "plov!". Plov doesn't have many ingredients, including: long-grain rice, yellow carrots, onions, lamb cooked in lamb fat, and vegetable oil. Depending on the region, the list of ingredients can be longer, including chickpeas and raisins. According to statistics, there are over 60 recipes for plov in Uzbekistan.
With just rice, various meats, and vegetables, you can make this dish.
Essentially, plov is a dish made from rice, beef or lamb, oil or animal fat, carrots (usually cut into matchsticks), and onions, cooked with dill and salt in a large pot. In some places, rice is even substituted with buckwheat, wheat, green beans, or vermicelli. Additionally, to enhance its appeal, some regions add roasted garlic cloves on top.
In Uzbekistan, you can find at least 60 different recipes for Plov, depending on the customs and ingredients of each region.
In ideal Uzbek plov, the rice grains must be separate, retain their shape, and not stick together. The rice should be soft yet firm; specifically, a good plov is neither mushy and sticky like porridge nor thick like risotto. To put it more simply, a European dish that is perhaps the closest equivalent to plov is paella.
Although commonly known as a "rice dish," many people substitute rice with mung beans, wheat, vermicelli, or buckwheat when making Plov.
Plov is typically, and should ideally, be quite oily, leaving a layer of oil on the plate after eating. The meat used for plov should be tender lamb. The carrots should be large, soft, and sweet, caramelized during cooking. Overall, plov should have a good balance of savory/lamb, salty, oily, cumin, and sweet (onion, carrot) flavors.
In fact, in the minds of many Central Asians, it is a delicious dish. It is especially the national dish of Uzbekistan, a country that successfully had plov included on UNESCO's list of Intangible Cultural Heritage of Humanity in 2016. Furthermore, many neighboring countries such as Azerbaijan, Kazakhstan, and Tajikistan also consider plov one of their staple foods.
Plov is also served with salad or pickled vegetables to "prevent boredom" with the meal.
Plov, the traditional rice dish of Uzbekistan, is not only a culinary masterpiece but also an integral part of the spiritual and cultural life of the people. For thousands of years, plov has become a symbol of abundance, happiness, and good fortune. Each time one enjoys plov, they feel a connection to their roots, experiencing the warmth of family and love for their homeland. At the same time, plov serves as a bridge for generations to interact, exchange, and preserve traditional cultural values.
