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  • Writer's pictureAndrew Fisk

Central Asian Food Series: Plov

Ok, I have talked here and there about different types of Central Asian food but there is so many different kinds that I decided to do a Food Series for the blog over the next few weeks! I am starting with the traditional dish from Uzbekistan called “Plov” (pronounced PloughV).The word plov (also known as pilaf) derives from the Farsi word polo which means any rice dish mixed with vegetables and /or with meat. We have some dear Kazakh friends who make this dish a lot! (and they taught us how although we haven’t ventured to try). Now this large dish, called a kazan, as you can see is kind of like a glorified dutch oven and is always cast iron or aluminum. Over open flame seems to be better cooking, whether outside like the above picture or over gas stove. The main ingredients are rice, oil, carrots, onions and garlic. Most Kazakhs really like meat but we’ve had it with hard boiled eggs, too. Our friends usually add chickpeas, yellow raisins, chili peppers and cumin freshly rubbed between the hands. The choice of meat can be mutton or beef. (still on the bone makes better flavor) It takes a few hours to cook. As you can see in the below picture, the finished product looks delicious and I just think it’s so cool that you throw the entire garlic flower in!! We have many great Uzbek restaurants here in Almaty and we get plov when we visit them, so yummy and both our kids like this dish which is a win! 🙌🏻

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