In this video I make a rich Uzbek style plov using lamb shoulder, rendered lamb fat, sweet carrots and onions, plenty of ...

Real Uzbek pilaf is cooked slowly and with care. Lamb is browned, rice is layered, and everything simmers together in a cauldron. This village recipe has been passed down through generations. Honest ...

In Tashkent, Uzbekistan’s capital, the streets are lined with paddle-wielding chefs called oshpaz who expertly tend to the sizzling contents of enormous cauldronlike pans. The air fills with aromas of ...