This authentic Uzbek pilaf is slow-cooked in a cauldron, creating tender lamb, fragrant rice, and deep, rich flavors—a true taste of tradition! New Wave of US Airstrikes Hit Houthi Positions in ...

Its popularity and ubiquity across Uzbekistan cannot be overstated. It is so beloved that nearly 3,000 people come to Besh Qozon Pilaf Center in Tashkent to have it for lunch every day.

In Central Asia, it goes by names like palov and plov (which is the national dish of Uzbekistan). In India, it's "pulao" or ...

Uzbek cuisine is a fusion of medieval Persian cuisine (tandoor breads, a particular hearty style of pilaf), nomadic Turkish elements (flatbreads, noodles, dairy products) and more recent elements ...

Before leaving, Bakhodir realized that his native Khorezm region would soon cease to be suitable for rice growing.