WASHINGTON – His kettle is 44 inches wide and can hold about a barrel of water. Every morning at 8, Mansur Makhmudov begins chopping up mounds of Uzbekistan’s bright yellow carrots along with onion ...
In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...
Popular far beyond the borders of Uzbekistan, the Uzbek Plov (or pilaf, pilav, pilau, pulao, polu and palaw) is the Central Asian nation’s signature dish which is traditionally made with lamb meat.
In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldron-like pans. The air fills with aromas ...
Considered the national dish of Uzbekistan, plov is a hearty rice and meat dish that is front and centre at celebrations and large gatherings. It’s a source of pride and community, often cooked ...
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...
A man cooks plov in Central Asian Plov Centre in Tashkent, Uzbekistan, Oct. 29, 2019. Plov is a traditional Uzbek food, consisting of rice, carrots and meat and often cooked in a traditional cast-iron ...
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