Since we’re on the subject of food, let’s talk a little more about what Uzbeks like to eat.

When I was in the Peace Corps, one of the questions that I would get from time to time was, “What is your national dish?” Hmmm. It's a good question, but in the U.S.A. we really don’t have a national dish, especially when you look at it from an Uzbek perspective. We have so many different nationalities in America that the answer to this question would depend upon who you asked. Some people might say tacos, others might say spaghetti, and someone else might say hamburgers, and on and on and on.

On the other hand, ask any Uzbek the same question and the answer invariably will be “plov.” Served at every important social event and holiday, plov is the main course and is typically made with rice, pieces of meat, grated carrots, and onions. As you travel from Khiva to Ferghana, you will notice that there are regional variations to this dish that are usually based upon the local agriculture. In the end, the result is always delicious!

When I returned to the States, I wanted to test my skills as a chef to make this tasty dish. I followed the instructions that my Uzbek mom gave me and added the correct amount of herbs and spices necessary to give it that perfect taste. However, my results didn’t come close to what I’d remembered it to be. I stared at the pot on the stove trying to figure out what went wrong. And then it hit me. I didn’t have the correct type of pot! Uzbeks use a special one that’s made of cast-iron called a kazan. The kazan can come in many different sizes, but it is invariably black or silver. While it’s easy to find a lid made of metal, the true masters will tell you that a wooden lid is the best to use. Now, I’m not a scientist, so I can’t tell you the reasons why it’s necessary to use the kazan over other pots. All I can tell you is that it isn’t plov unless you use the kazan.

 

Here’s an Uzbek woman preparing plov using a kazan.

A plate of plov along with the ubiquitous naan (bread).

When you get to Uzbekistan, make sure that you sample the plov. Uzbeks take great pride in this dish and for all the right reasons. My wife and I reminisce about it from time to time, and we hope to return to the land where the plov is made the right way. I’ve never met a bowl of plov that I didn’t like and I’m quite certain that once you try it you will feel the same way, too!

Posted by Greg Stephenson