Plov & Uzbek Cuisine
Plov (also Osh, Pilaw) is not just a rice dish — it is the national dish, a cultural heritage, and a social ritual. In Uzbekistan, Plov is prepared for weddings, funerals, celebrations, and births — always in a huge Kazan (cast-iron pot) over an open fire. The preparation is a man's task and an art that requires decades of practice.
How is Plov made?
- Zirvak: Lamb fat is heated, meat is seared, onions and carrots (in thick strips!) are added and slowly braised.
- Rice: Long-grain rice (Devzira rice from the Fergana Valley is the best) is layered on the Zirvak and gently steamed.
- Spices: Cumin (Zira), barberries, chickpeas, whole garlic bulbs, sometimes raisins or quinces.
- Serving: The rice is carefully turned over so that the meat is on top. Accompanied by: fresh salad, flatbread, and Achichuk (tomato-onion salad).
Each region has its own variant: Tashkent Plov (oily, robust), Samarkand Plov (with raisins and chickpeas), Bukhara Plov (with mung beans), Fergana Plov (the "purest," only rice, meat, carrots).
Other Dishes
- Shashlik: Marinated meat skewers (lamb, beef, chicken, minced meat), grilled over coals. Ubiquitous and always good. 1–3€ per portion.
- Samsa: Puff pastry pockets with lamb, pumpkin, or potato, baked in a tandoor. The ultimate snack. 0.20–0.50€.
- Laghman: Hand-pulled noodles in a vegetable-meat broth. Influence of Uyghur/Chinese cuisine.
- Manti: Large steamed dumplings with lamb filling, served with sour cream (Smetana).
- Shurpa: Hearty lamb soup with large vegetable chunks. The Uzbek comfort food.
- Non (Flatbread): Round, baked in a tandoor, crispy on the outside, soft inside. Each region has its variant. Bread accompanies every meal.
- Fruits: Uzbekistan has fantastic fruits: melons (the best in the world!), grapes, pomegranates, figs, apricots. In autumn, available in abundance at every bazaar.
💡 Tipp
Plov is traditionally eaten in the morning — the best Plov restaurants (Oshxona) open at 7 a.m. and close when the pot is empty (often by 11 a.m.). If you want Plov at noon, you're too late. Getting up early is worth it!
