A real plov is not just a pot of rice. It is a ritual, a feast, and an expression of deep hospitality. Whether at weddings or in everyday life – plov brings people to one table.
The Art of the Perfect Cauldron (Kasan)
Originally from the region of today's Uzbekistan and Tajikistan, plov has spread throughout Eastern Europe and Central Asia. The secret lies in the 'Zirwak' – the aromatic base of meat, onions, and yellow carrots that braises for a long time in the cast-iron kasan before the rice is added.
The Onion and the Rice: A Duo for Eternity
They say for a good plov you need as many kilos of carrots as kilos of meat. And the rice? It must be fluffy, each grain separate, never sticky.
The Spices of the Orient
- Cumin
The unmistakable scent that defines every plov.
- Barberries
Small red berries that provide a fine acidity.
- Whole Garlic Bulbs
They are cooked whole in the rice and become buttery soft.
Spices for Your Garden
Even though some plov spices come from warmer regions, you can find many accompanying herbs and of course the best vegetables like our 'Zoloto' (Gold) carrots directly with us.