Plov (or pilau) needs no introduction. Originating in India and Persia, this fragrant meat and rice dish became widespread in Central Asia and the Caucasus and has myriad variations. The type of plov ...

The soup has a light, yet savory taste. This comforting dish has warmed our hearts on countless Sundays. Uzbek chicken plov. Photo credit: At the Immigrant's Table. Grandma's Uzbek chicken plov ...

Pulav, also spelled pilaf and plov, is one of the most popular rice-based dishes in Central Asia, South Asia and other neighboring regions. It is often served with kebabs and other grilled meats. The ...

Plov, a steaming pilaf that is cooked in layers, is served almost everywhere in Central Asia. Today, there are literally thousands of variations throughout Central Asia and the Caucasus.

Plov is Uzbekistan’s national dish - on paper, the dish is simply rice, carrot and meat. But it’s the hospitality that accompanies the plov, cooked in huge cauldrons called kazans and served ...

Dishes come and go, sometimes available and sometimes not, depending on the day. Beef manti at Nomadic Cuisine, photo by Hadley Tomicki for L.A. TACO While waiting on our manti, plov, and lamb kuyrdak ...

Tatar pilaf is part of a wider family-tree of classic rice dishes popular across Central Eastern Europe and Asia – from plov to biryani, paella to pilau. The Tatar version is often cooked with spiced ...

A compromise was found in the form of new restaurant Silk Way, recently opened at 507 S. 6 th street by Karymsakov, with some ...

The main stage features folk orchestras and national dance ensembles from all over Kazakhstan. A large crowd is attracted to ...

Presented with modest simplicity, the dishes and wine traditions here ... guests how to make everything from tolma to Armenian plov to zhengyalov hats in the comforts of Mirhav's spacious kitchen ...