PLOV! Let’s explore how this AMAZINGLY TASTY national dish of Uzbekistan is made!

Let’s go into the kitchen of one of Tashkent’s most famous Plov Masters and discover how this legendary dish is prepared from start to scrumptious finish!

All across Central Asia, and as far as Azerbaijan in the west and the western provinces of China in the east, Plov is the dish that binds communities and nations together. And this is as true as ever in Uzbekistan!

As we explore the steps that take us from empty Wok to platefuls of this amazing rice pilaf dish, feel free to share in the comments:

+ Did anything surprise you about the preparation?
+ Did you discover something new about Plov that you didn’t know before?
+ What is your favourite ingredient in this dish of near mythical legend? Mine is raisins, by the way! 😊
+ Where is the best place in Uzbekistan to enjoy Plov?

If you’re a fan of Plov, I want to hear in the comments what your favourite kind of Plov is.
If you’ve never eaten Plov, well, watch this episode in full; then ask me in the comments where you can sample this experience. I’ve had lots of Plov…not just in Central Asia, but also in ethnic restaurants around the world…so I might be able to help with a recommendation! 😉

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Note: this is Episode II of my 6-part series on Tashkent, the capital of Uzbekistan.
Here is the full version of Episode I:
https://youtu.be/s8kpJmRPZGc

Видео PLOV! Let’s explore how this AMAZINGLY TASTY national dish of Uzbekistan is made! канала Toyyinn Auslander