Plov – a medley of rice, vegetables, meat and spices – is popular throughout the countries of the Silk Road, but it's most closely associated with Uzbekistan. Widely consumed at least once a ...

Add 2 cups water and bring to a simmer, scraping up the browned bits. Add the garlic, then reduce to medium-low. Cover and cook, stirring occasionally, until the carrots are tender, about 12 minutes.

Plov was invented by Alexander the Great, who cooked it for his army in Uzbekistan in the 4th century AD. Hmm, that also seems unlikely. What's far closer to the truth than these popular, ...

Step into the calm rhythm of Azerbaijani village life with this relaxing cooking session. Today we’re preparing Doseme Plov, one of the most beloved rice dishes in Azerbaijani cuisine. Cooked ...

Shakh plov translates as crown pilaf. This rich and tangy rice dish is certainly fit for a king or queen. Preheat the oven to 220C/200C Fan/Gas 7. Place the pumpkin in a large roasting tin and ...

Store the plov in the fridge for up to 4 days. Reheat on the stove-top or microwave. Can be frozen for longer storage. Cook's Notes.

Plov is a staple at weddings, celebrations, and family gatherings, where it symbolises abundance, prosperity, and the joys of communal dining. Manty: Savoury dumplings with a Kazakhstan twist.

Plov – a medley of rice, vegetables, meat and spices – is popular throughout the countries of the Silk Road, but it's most closely associated with Uzbekistan. Widely consumed at least once a ...