Uzbek
The cuisine of pilaf and generous dastarkhans: fluffy rice with meat, samsa, non flatbread and abundant spices.
Uzbek cuisine is unhurried cooking around a large dastarkhan: rice, lamb, tail fat, cumin, and plenty of carrots and onion. Plov is the signature dish and almost a national symbol — every region of Uzbekistan has its own version, cooked in a kazan for hundreds of servings on holidays and everyday alike. Besides plov, Uzbek cuisine is known for samsa made from layered dough, non flatbread baked in a tandoor, and hearty soups. The spices here don't mask the ingredients but bring out their flavor — cumin, coriander, barberries. Here are recognizable Uzbek recipes, adapted for a home stove and a regular pot or thick-bottomed pan instead of a kazan.
Frequently asked questions
Can I make plov without a kazan?
Yes, a thick-bottomed pot or a lidded wok works well — what matters more is the right ratio of rice to liquid and a long simmer over low heat.
What kind of rice is best for plov?
Firm, low-starch varieties — devzira, basmati, or plain long-grain rice. Round sushi or risotto rice won't work, it turns sticky.
Is tail fat essential?
Traditionally yes, it gives plov its signature taste, but at home it can be replaced with vegetable oil or a mix of oil with a bit of butter.