Plov — The Pride of Uzbek Cuisine
Uzbek plov is not just a dish — it is a true cultural phenomenon, a symbol of hospitality and the mastery of Uzbek cooks. Each region of Uzbekistan has its own unique plov recipe, and debates about which plov is the best have continued for centuries. In this article, we explore the history of plov, its regional varieties, and the best places to try authentic Uzbek plov.
History of Plov
The history of plov spans over a thousand years. According to legend, the plov recipe was created for the troops of Alexander the Great as his army passed through Central Asia. Another legend connects its creation to the great physician Abu Ali ibn Sina (Avicenna), who recommended the dish as a cure for exhaustion. Plov is mentioned in medieval Eastern treatises and was an integral part of trade feasts along the Great Silk Road.
Regional Varieties
Each city in Uzbekistan takes pride in its own plov recipe. Samarkand plov features a layered structure — rice, carrots, and meat are placed in layers and cooked over slow heat. Tashkent plov is oilier and darker, with added chickpeas and raisins. Bukhara plov is prepared with dried fruits and has a slightly sweet taste. Fergana plov is considered classic — with generous amounts of carrot cut into long strips. Khorezm plov is cooked with greens and has a distinctive greenish hue.
Secrets of Preparation
Authentic Uzbek plov is cooked in a kazan — a cast-iron pot with thick walls. Key ingredients include devzira rice (a special Uzbek variety), lamb or beef, yellow carrots, tail fat or vegetable oil, onions, cumin, barberry, and garlic. The chef's skill lies in the proper ratio of ingredients, fire control, and determining the perfect moment of readiness. Traditionally, plov is prepared by men — the oshpaz (plov master) holds special respect in society.
Where to Try the Best Plov
The Plov Center in Tashkent is an enormous establishment where tons of plov are cooked daily in giant kazans. Siab Market in Samarkand offers the famous Samarkand plov right at the trading rows. Lyabi-Khauz in Bukhara features restaurants around the pond serving Bukhara plov with dried fruits. Chorsu Bazaar in Tashkent has numerous teahouses with authentic plov at affordable prices.
Plov as a Cultural Tradition
In Uzbekistan, plov is more than food. It is prepared for all important occasions: weddings, births, memorial gatherings, and welcoming guests. A large plov for 500-1,000 people is common at an Uzbek wedding. In 2016, Uzbek plov was included in the UNESCO Intangible Heritage list, confirming its unique cultural value.
Frequently Asked Questions
How much does plov cost in Uzbekistan?
A serving of plov at a teahouse costs 15,000-30,000 som (approximately 1-2.50 USD). Restaurant prices may be higher — up to 50,000 som.
When is the best time to eat plov?
Traditionally, plov is eaten for lunch. Most establishments prepare plov by noon, and it usually runs out by 2-3 PM. Come early!
Is there vegetarian plov?
Yes, there is a meatless version with plenty of vegetables and dried fruits. It can be found at some restaurants.
Want to try the best plov in Uzbekistan? OKS Tours organizes gastronomic tours visiting the finest plov establishments in every city. Book a tour and discover all the flavors of Uzbek plov!