Photographer's Note

In the discussion about the yellow carrots I wrote that they are contained in Uzbek plov. Paul asked me what is plov? So here is the answer (Luciano knows what it is).

PLOV IS A COMMON DISH throughout Central Asia. Uzbeks in particular, however, have made it into a uniquely national obsession. This obsession is celebrated in full force at the Central Asian Plov Center in Tashkent.
Typical plov consists of rice, carrots, and meat cooked together, but every corner of Uzbekistan makes its own version and claims to have the best one. Not only is plov an important source of nourishment for the Uzbeks, but it also represents hospitality, community, and identity; it’s not uncommon to see it served at weddings or festivals. At large gatherings, plov chefs, called osphaz, can prepare a giant meal for up to 1,000 people from a single cauldron (kazan).
Customers get to choose how much rice, how much meat, and whether or not they’d like an egg or kazy (horse sausage, similar to Kazakh shuzhuk). Each batch is cooked in a giant, wood-fired kazan, then scooped onto customers’ plates in the cavernous dining hall.

They prepare plov in the lunch time. I liked plov but I had not much opportunity to eat it. Usually in lunch time I am busy sightseeing and do not waste time for eating. When I wanted to have plov in the afternoon, it was too late. Finally in Tashkent I had delicious plov. Sometimes I prepare it at home (one can find uzbek recipes in Youtube). Two more photos in Workshop. All better seen in a large format.

In other countries similar dish is known as pilaf or pilou.

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Additional Photos by Malgorzata Kopczynska (emka) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 13514 W: 141 N: 35072] (158204)
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