Uzbek plov cooking class

Plov is Uzbekistan's national dish and a UNESCO Intangible Cultural Heritage element (2016). Every region has its own variant, and every family its own recipe, but all share a common structure.

Core method (Tashkent-style, most common in classes): 1. Sear cubed lamb (or beef) in hot cottonseed or sunflower oil in a kazan — a cast-iron wok. 2. Add onions, sliced carrots (yellow if you can find them, orange otherwise). Cook until soft. 3. Add water, salt, whole cumin seeds. Simmer 20–30 min. This liquid is the zirvak — the plov's soul. 4. Add whole garlic heads (not peeled) and dried barberries. 5. Layer well-rinsed long-grain rice on top. Do not stir. Add just enough water to cover the rice by 1 cm. 6. Cover tightly, reduce heat, cook 25 min until the rice is done and every grain is separate. 7. Fluff and mix everything together before serving.

Regional variants a class might cover: - Bukhara plov — no meat searing at the start; the rice is layered directly on the vegetables. - Fergana plov — sweetened with quince and raisins. - Samarkand plov — served with the ingredients still layered ("one-hump plov").

Where to book classes: - Samarkand: Platan Restaurant, Old City Culinary School. - Bukhara: several homestays offer classes to guests. - Tashkent: Central Asian Plov Centre offers a viewing gallery over the cauldrons plus reservable cooking sessions.

Tips: - Wear washable clothes — you'll be near hot oil and steam. - Vegetarian plov exists (no meat, extra pumpkin and carrots) but you'll need to ask. - Standard class lasts 3–4 hours including eating.