plov

Plov, also known as pilaf, is a rice dish cooked with fat, meat, and vegetables. In its common Central Asian form, long-grain rice is parboiled and layered with browned meat, onions, and carrots in a heavy pot, then simmered until the grains are tender and the liquid is absorbed. Spices such as cumin and coriander are typical, and garlic is often added.

Originating in Central Asia, plov is strongly associated with Uzbek and Tajik cuisines and is widely prepared throughout the region. The broader pilaf tradition has roots in Persian, Turkish, and Indian cooking, and many countries have their own versions and names. Plov is commonly prepared for celebrations and gatherings and is often cooked in large quantities in a cauldron or kazan over an open flame.

Typical ingredients include lamb or beef, onions, carrots, and oil or animal fat. Regional variants vary the meat choice, spice mix, and additions such as dried fruits, barberries, or saffron. Some versions use chicken or omit meat altogether, and vegetarian plov is found in some traditions.

Preparation emphasizes layering and timing: the meat is browned first, onions and carrots are added to soften, the rice is then added with enough liquid to simmer, and the dish is left to rest briefly after cooking to allow the grains to firm and separate.

Cultural role: Plov is a common centerpiece at festive meals, weddings, and communal gatherings across Central Asia and neighboring regions. Its preparation is often a social activity, with family and cooks sharing responsibility for tending the fire and stirring.