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Uzbek plov (also known as “pilaf”) is one of the most iconic and beloved dishes of Central Asian cuisine, especially in Uzbekistan. Made primarily from rice, carrots, onions, and meat (usually lamb or beef), it is seasoned with aromatic spices like cumin, black pepper, and garlic. Traditionally, plov is cooked in a large cast-iron pot called a kazan, often over an open fire.

Each region in Uzbekistan has its own variation – for example, Fergana-style plov is richer and more oily, while Bukhara-style plov is softer and milder. More than just food, plov symbolizes hospitality, community, and celebration. It is commonly served at weddings, holidays, and family gatherings, often accompanied by fresh salads, bread, and green tea.

In recognition of its cultural significance, Uzbek plov was added to UNESCO’s Intangible Cultural Heritage list, marking it not just as a national treasure, but a culinary heritage shared with the world.

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