As part of my Cuisine of Landlocked Countries series – in fact, to actually start it* – I headed (metaphorically, at least) for the doubly landlocked Uzbekistan. And I made Plov.
Plov is so important to Uzbek cuisine and culture that it is featured as Intangible Cultural Heritage of Humanity by UNESCO. Nationwide competitions are held to see who can make the best plov. It is of great social and cultural significance to the local population and as a consequence, served at all big events and ceremonies.
Plov – pronounced “Plov” – is a popular Uzbek dish, and is really easy to make. Lamb, rice, carrots and onions make up the bulk of the dish, with a few spices and the surprising addition of barberries.
I used this recipe, but because I’d never heard of barberries (because honestly, who has?), I substituted some dried cranberries and some sumac as an alternative. It worked really well. Flavourful, almost sweet, rice, and some good hearty chunks of lamb in the mix.
I’m not claiming to be a huge expert on central Asian cuisine, nor an amazing cook, but my Plov was quite literally the best Plov that I have ever tasted.
Give it a go.
* and possibly to also finish it.