visitRice, carrots, lamb and centuries of ritual in a single glorious cauldron.
No dish is more central to Uzbek identity than plov (osh) — fragrant rice cooked with carrots, onions, lamb and cumin in a wide kazan cauldron. It is UNESCO-recognised intangible cultural heritage and the centrepiece of every celebration.
Regional styles
Each region has its own recipe: Tashkent, Samarkand and Fergana plovs differ in the layering of rice and carrots and in garnishes such as quail eggs, chickpeas or raisins.
Osh for a crowd
At weddings, a master oshpaz may cook plov for hundreds of guests. Sharing a plate of plov is one of the warmest expressions of Uzbek hospitality.