Rich, fragrant and layered with tradition, this dish of meat, rice and vegetables has been bringing people together for millennia. From plov’s ancient history to the best places to try it today, ...

Welcome to our weekly column, Lunch Box. It’s pretty simple: every week, one of D’s writers will report back on a fun place to get lunch. Think of it like being in a book club. If you want to join the ...

Add Yahoo as a preferred source to see more of our stories on Google. Plov If you’re interested in Central Asian food, Uzbekistan is a must-visit destination. Among this nation’s historic towns and ...

Uzbek pilaf, or plov, is prepared using fully homemade ingredients, highlighting the depth of traditional cooking. Each step—from preparing the base to layering rice and meat—builds a rich and ...

Add Yahoo as a preferred source to see more of our stories on Google. Buttery, garlic-scented, fruit-studded plov is beloved across a range of Central Asian countries, in countless variations. After ...

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 ...

I had the good fortune to travel to Boulder, Colorado, recently. It is a beautiful place with an interesting food scene. The Boulder Dushanabe Teahouse, an iconic building and restaurant, can be found ...

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

Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Explore all of our favorites at chicagoreader.com/food/reader-bites. I can ...

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 harvest. The ...