WASHINGTON – His kettle is 44 inches wide and can hold about a barrel of water. Every morning at 8, Mansur Makhmudov begins chopping up mounds of Uzbekistan’s bright yellow carrots along with onion ...

The traditional Central Asian rice dish was one of the contributions the Soviet republics made to Russian cuisine. Trying to make plov is like trying to copy Van Gogh – you know you’ll never get there ...

Soviet cuisine offers a kaleidoscope of the country’s diverse ethnic groups, religions and climates. Here RBTH offers a how-to guide to one of the most famous Uzbek dishes, plov, Moscow’s ...

Plov is a hearty and meaty rice-based meal from Central Asia. The dish is widely considered the progenitor of rice pilaf and a cousin to paella. Native to present-day Uzbekistan, plov has spread ...

Coming from a city that is only a five-hour drive away from Kazakhstan (a distance that by Russian standards means "just around the corner"), I’ve been lucky to try some of the most wonderful plovs ...

Samarkand sits in Uzbekistan along the ancient Silk Road, where travelers and merchants once hawked their wares from China to the Mediterranean Sea. Food and travel writer Caroline Eden uses the ...

Tashkent (AFP) – The sweet-flavoured, yellow carrots grown by Uzbek farmer Mukhtor Gazatov are a key ingredient in his country's national pilaf dish -- but extreme weather has devastated this year's ...

A woman cleans rice to start the process of making plov in the inner courtyard of a mixed ethnic family in central Osh. Plov is a traditional Central Asian slow-cooked dish made primarily of rice, and ...