Cuisine of Central Asia: Plov and Lagman

Understanding Central Asia means understanding Central Asian food. And that means indulging in regional samplings of a deceptively simple rice dish - plov, and its lighter alternative lagman.

This video is part of Pulitzer Center-sponsored project "Uzbekistan: Repression at Home, a Brighter Image Abroad" (http://bit.ly/w5bHqG) by Philip Shishkin

Category:

Nonprofits & Activism

Tags:

• Pulitzer Center
• Uzbekistan
• Plov
• Lagman
• Noodle Dish
• Central Asian Food
• Central Asia
• Uzbek Food
• Turkish Food
• Turkish Cuisine
• Uzbek Cuisine
• Mutton

[Zafarich]

@MrAriesmale Everyone has different taste. I have tried uzbek plov a have a lots of realtives in Uzbekastan my grandpa he is from there, however I prefer Tajik one. Only one thing which i dont like about uzbek plov is they put to much water in it we call it shawla in Tajikistan. Regarding the taste i dont have any doubts that uzbek one really good.

[MrAriesmale]

@Zafarich Yes you are right, Tajik plov is very-very good, it is identical with Uzbek one. I have got a Tajik friend who makes plov excellently. I still feel the taste of his plovs, though I tasted it 3 yrs ago. However, this doesn't mean that Uzbeks aren't master on cooking it. You have to taste Uzbek plov especially in one of the popular Osh Centers in Tashkent. I bet, you will like it and go back there to have a portion of plov whenever you have a chance.

[Zafarich]

Uzbeks are not masters of Plov. You should go to tea house SHABODA in Isfara it is small town in North of Tajikistan and then that Plov than you can compare