Plov (or "osh") is Uzbekistan's national dish — declared UNESCO Intangible Cultural Heritage in 2016 (jointly with Tajikistan). Every family has its own recipe. Every region has variations. Every event includes plov. **Basic ingredients:** - Basmati or devzira rice (special Uzbek variety, red-brown) - Lamb or beef (with fat and bones) - Sunflower or cottonseed oil - Yellow and orange carrots (never one color) - Onions - Garlic (whole heads) - Cumin (zira) — the signature spice - Barberries (dried, sour) - Chickpeas (optional) - Raisins (some regions) **Preparation ritual:** 1. **Zirvak** (base): heat oil in kazan (round-bottom cast iron), fry mutton fat until golden, add meat and brown, then onions, carrots. Cook 30 min until deep amber. 2. **Add spices:** cumin, salt, barberries. Pour water to cover. 3. **Simmer** 30 min with garlic heads pressed on top. 4. **Add rice:** distribute evenly, DO NOT stir. Add hot water to just cover rice. 5. **Cook covered** 30-40 min on low heat. Poke holes with spoon handle to release steam. **Regional variations:** **Fergana plov** — the "correct" plov. Everything cooked together (not layered). Considered original. **Bukhara plov** — sweeter, more raisins and dried apricots. Sometimes chicken instead of lamb. **Samarkand plov** — layered (rice on top separated from meat). Serving reveals dramatic strata. **Tashkent plov** — mixed after cooking. Modern city version. **Khorezm plov** (northwest) — dryer, less oil. With quince. **Wedding plov (osh):** cooked in massive kazans (100+ kg rice) at ceremonies. Served on lyagan (large ceramic platter) with pickled vegetables, tomato-cucumber salad, black tea. **Central Asian Plov Center (Tashkent):** watch professionals cook 1,000+ kg daily in kazans as tall as a person. Sit at communal tables. USD 3-5/plate. Osh Markazi metro station. **Rules:** - Never stir plov after adding rice - Rest 10-15 min covered before serving - Serve on shared platter (lyagan) - Eat with right hand (traditional) or fork - Tea always accompanies (green in south, black in north) **When you're a guest** in an Uzbek home, expect plov. Refusing = insult. Ask for smaller portion politely.