The heady aroma of zira, the Uzbek word for cumin, perfumes nearly every dish served at Zira Uzbek Kitchen, including its ...

In this relaxing video, we cook traditional Azerbaijani rice pilaf outdoors. Azerbaijani cuisine includes more than 40 ...

Travel enthusiasts explore Georgia and Azerbaijan, experiencing stunning landscapes, historical sites, and delicious cuisine ...

I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...

Scientists in Japan are mining DNA to try to make the country’s famous Koshihikari rice resistant to heat, after a broiling summer ravaged the crop. Koshihikari rice has for generations been the ...

The menu will feature a diverse array of culinary options, including Plov, a saffron rice with herbs and meat, Dovga soup, Gutab flatbread, kebabs, as we as a wide range of vegetarian, vegan and ...

No dish captures the spirit of Uzbek cuisine like plov (also known as pilaf or palov), a simple yet celebratory meal of rice, slow-cooked lamb and aromatic spices. Experiencing plov in its ...

The rice diet, originally developed by Dr. Walter Kempner in the 1930s, was designed to address specific medical conditions, primarily high blood pressure (hypertension) and kidney disease. Over the ...

Uzbek Chicken Plov. Photo credit: At the Immigrant’s Table. Uzbek chicken plov is a flavorful rice dish cooked with chicken, carrots, and fragrant spices. It takes about 90 minutes to prepare, with ...