Central Asia
Uzbekistan — Palov
Loved ones gather around a platter of palov. In Uzbekistan it is both an everyday dish and part of hospitality and ceremonies.
The heart of the table
Palov is prepared for occasions ranging from everyday meals to weddings and guests' tables. Rice, meat, carrots, onions, oil and spices form its familiar foundation. Although the ingredients look simple, the rice variety, frying, water and final covered stage can transform the result.
The Fergana Valley is known for devzira and fried flavours; Samarkand for layered presentation; Tashkent celebration palov for its combination of additions; and Andijan's qovatok for vine-leaf parcels. In Bukhara's oshi-sofi, the distinct rice, carrots and meat matter. Family methods also vary within each region.
Learning palov goes beyond memorising a recipe: watching the rice change, preparing ingredients evenly and serving at the right time are skills too. Starting with a small pot and recording results helps you manage the next palov better.
