The Taste of Travel: plov, Uzbekistan's national dish

Plov, called osh or palov in Uzbek, is a rice dish cooked in a rich meat-and-vegetable base called zirvak until the liquid is absorbed. It is usually made in a kazon, a large cauldron, over an open fire. Lamb or beef is browned in fat or oil, then stewed with onions, garlic and carrots, with salt, pepper and cumin.

Samarkand-style plov uses a blend of seed oils, and sweet versions with dried apricots and raisins are made for special occasions. A master cook, the oshpaz, may prepare plov for gatherings of up to a thousand people from one pot. It is the national dish of Uzbekistan and has been recognised by UNESCO as intangible cultural heritage.

Where to try it: local plov centres and family kitchens in Samarkand and Bukhara. Ask when the pot is ready, since it is often served at midday. Tell your host in advance if you do not eat meat.