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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":440,"variations":443,"ingredients":453,"instructions":512,"pronunciation":553,"substitutions":554,"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":575,"region":576,"baseServings":577,"prepMinutes":578,"cookMinutes":579,"restMinutes":580,"difficulty":581,"course":582,"diet":584,"mainIngredients":588,"images":589,"keywords":599,"publishedAt":606,"updatedAt":606,"authorSlug":607,"summary":608,"localeSlug":571,"alternates":609},[394,397,400,403,406,409],{"answer":395,"question":396},"Almost always one of three things: the rice was not rinsed and soaked long enough, so surface starch glued the grains together; the rice was stirred after it went into the pot, which breaks grains and releases more starch; or there was too much liquid at the rice stage. The broth should sit only about 1.5 cm above the flat rice layer before the lid goes on.","Why is my plov sticky instead of having separate grains?",{"answer":398,"question":399},"Zirvak is the seasoned base of meat, onion, carrot, spices and broth that is built before any rice is added. It is where all the flavour and salt of the finished dish live, because the rice itself is never seasoned directly — it simply drinks the zirvak up. If the zirvak tastes flat or under-salted, the plov will too, and there is no fixing it later.","What is zirvak and why does it matter?",{"answer":401,"question":402},"No. A kazan is a thick round-bottomed cauldron that spreads heat up its curved walls, but a heavy cast-iron Dutch oven or a deep, wide casserole with a tight lid does the same job at home. What matters is thick walls, enough width for the rice to sit in a flat layer, and a lid that traps steam. A thin pan will scorch the base before the rice steams.","Do I need a kazan to make Uzbek plov?",{"answer":404,"question":405},"Yes, and both are cooked in Uzbekistan. Beef chuck or shin behaves much like lamb but wants around 20 minutes longer in the zirvak to become tender. Chicken thighs work but need a shorter zirvak — about 15 minutes — or they shred away, and you will want extra oil since chicken renders far less fat than lamb.","Can I make plov with chicken or beef instead of lamb?",{"answer":407,"question":408},"The unpeeled heads steam rather than fry, turning soft, sweet and mild instead of pungent, and they perfume the rice around them from the inside. At the table they are pulled out whole and squeezed onto portions or shared out clove by clove. Peeling or chopping the garlic instead gives a sharper, more ordinary garlic flavour and loses the effect.","Why are whole heads of garlic buried in the rice?",{"answer":410,"question":411},"They belong to the same family, which stretches from Iran through Central Asia to South Asia, but the Uzbek method is specific: a fried meat-and-carrot zirvak built first, rice added in a flat unstirred layer on top, and heavy use of cumin, sweet carrot and lamb fat rather than saffron, garam masala or yogurt. Persian polow and Indian pulao are cooked and seasoned quite differently.","Is plov the same as pilaf or pulao?",[413,414,415,416,417,418],"Rinse the rice until the water runs almost clear, then soak it in warm salted water for 30 minutes — this is the single biggest factor in separate grains.","Cut the carrots into batons by hand, roughly 5 mm thick. Grated or food-processed carrot collapses into orange mush and the dish loses its texture entirely.","Brown the onion further than feels comfortable — deep brown at the edges, not pale gold. That colour is where the dark tone of the finished rice comes from.","Once the rice goes in, do not stir. Move liquid around by poking holes down to the base with a chopstick if you need it to drain faster.","Salt the zirvak until it tastes distinctly too salty on its own. The unseasoned rice will absorb all of it and land correctly.","If the rice is still firm when the liquid is gone, sprinkle over 50 ml hot water, re-cover and steam another 10 minutes rather than adding a big splash.","🍚","Osh — palov to most Uzbeks, plov to the rest of the region — is a one-cauldron rice dish in which nothing is stirred until the moment it is served. Lamb and onion are fried hard in rendered fat until deeply browned, a thick raft of yellow carrots goes on top, water and cumin turn that into a dark, salty broth called zirvak, and only then does rice go in as a final flat layer to absorb the liquid and steam through. The result tastes of sweet caramelised carrot and lamb fat carried on cumin, with grains that stay separate and glossy rather than creamy. It is celebration food and weekday lunch at once, cooked in quantities that assume company, and it is the dish Uzbeks use to judge a cook.","Palov belongs to the whole Persian-Turkic world — Iran, Afghanistan, Azerbaijan and Tajikistan all have their own claim on the pilaf family, and no honest account hands the invention to a single country. What Uzbekistan has is a specific, obsessively defended method: build a zirvak, layer rather than mix, never stir the rice, and finish with whole heads of garlic pushed into the surface. UNESCO listed the practice of cooking and sharing palov in both Uzbekistan and Tajikistan as intangible cultural heritage, which is a diplomatic way of admitting that both are right.\n\nInside Uzbekistan the argument continues by region. Fergana palov is the dark one — the carrots fry longer, the rice is devzira, a plump reddish local grain that drinks a lot of broth, and the finished dish is turned over and mixed on the platter. Bukharan and Samarkand palov stay pale and are served in layers, rice below, carrots and meat spooned on top, so the diner sees the construction. Khorezm has its own drier version. Cooks will tell you which is correct with the confidence of people discussing football.\n\nThe social side matters as much as the recipe. Large weddings and funerals are marked by nahor oshi, the morning palov, where hundreds of portions come out of a cauldron the size of a bathtub, cooked by a specialist oshpaz who does this and nothing else. In ordinary weeks palov is Thursday food in many households, and chaikhanas across the country cook one enormous kazan-load in the morning and sell it until it runs out, usually before two in the afternoon. Nobody reheats a cauldron of palov for a latecomer; you arrive on time or you eat lagman.\n\nThe home version below is scaled to a heavy casserole rather than a kazan and uses ordinary lamb shoulder plus a little extra fat in place of dumba, the fat-tailed sheep fat that gives restaurant palov its particular perfume. The technique is unchanged, and it is the technique that makes the dish.","Palov keeps 3 days refrigerated and genuinely improves overnight as the fat and broth settle into the grains. Reheat covered, either in a pan over low heat with a tablespoon of water, or in a steamer basket for 10 minutes, which is what Uzbek homes do. Avoid the microwave on high — it dries the top layer and turns the carrots rubbery. It freezes acceptably for a month in flat portions, though the carrots soften noticeably on thawing.",[424,425,426,427],"Builds a proper zirvak first, so the rice is seasoned by broth rather than by salt sprinkled on at the end.","Layered and never stirred — the honest Uzbek method, which is what keeps the grains separate.","Tells you what to do without devzira rice or fat-tailed sheep fat, instead of pretending you have them.","Feeds six generously from one pot, and the leftovers reheat better than almost any other rice dish.",[429,430,431,432],"Heavy cast-iron Dutch oven or deep casserole with a tight lid","Large sieve for rinsing rice","Sharp knife for cutting carrot batons","Slotted spoon",{"fat":434,"carbs":435,"fiber":436,"sugar":437,"sodium":438,"protein":434,"calories":439,"estimated":8},32,78,5,8,980,720,[441,442],"Achichuk — a raw salad of thinly sliced tomato and onion with no oil at all, whose entire job is to cut the fat of the rice.","Torn obi non and pots of green tea, poured and refilled throughout the meal.",[444,447,450],{"name":445,"description":446},"Fergana (dark) palov","Fry the carrots longer, until they are visibly browned, and use devzira rice. The finished dish is turned over on the platter and mixed so every grain takes on the colour of the zirvak.",{"name":448,"description":449},"Samarkand palov","Cooked the same way but never mixed: rice is spooned onto the platter first, then the carrots, then the meat sliced on top, so the layers stay visible and the rice stays pale.",{"name":451,"description":452},"Toy oshi (wedding palov)","The celebration version, enriched with chickpeas, raisins and sometimes whole quince, cooked in a cauldron for hundreds and served in the morning.",[454,460,464,469,473,477,482,485,490,493,496,498,501,503,505,508],{"qty":455,"ref":456,"name":457,"unit":458,"group":459},700,"rice","devzira or other short-grain rice","g","The rice",{"qty":461,"name":462,"unit":463,"group":459},1,"salt, for the soaking water","tbsp",{"qty":465,"name":466,"unit":467,"group":468},80,"sunflower or cottonseed oil","ml","The zirvak",{"qty":470,"name":471,"note":472,"unit":458,"group":468},100,"lamb fat, diced small","trimmed from the shoulder, or fat-tailed sheep fat if you can get it",{"qty":474,"ref":475,"name":476,"unit":458,"group":468},800,"lamb","lamb shoulder, in 4 cm chunks, some on the bone",{"qty":478,"ref":479,"name":480,"unit":481,"group":468},3,"onion","onions, halved and thinly sliced","piece",{"qty":474,"ref":483,"name":484,"unit":458,"group":468},"carrot","yellow carrots, in 5 mm batons",{"qty":486,"ref":487,"name":488,"unit":489,"group":468},2,"cumin","whole cumin seed, crushed between the palms","tsp",{"qty":461,"ref":491,"name":492,"unit":489,"group":468},"coriander-seed","coriander seed, lightly crushed",{"qty":461,"ref":494,"name":495,"unit":489,"group":468},"black-pepper","coarsely ground black pepper",{"qty":461,"name":497,"unit":463,"group":468,"optional":8},"dried barberries or 1 tbsp raisins",{"qty":465,"ref":499,"name":500,"unit":458,"group":468,"optional":8},"chickpeas","dried chickpeas, soaked overnight",{"qty":461,"name":502,"unit":481,"group":468,"optional":8},"whole dried red chilli",{"qty":486,"name":504,"unit":489,"group":468},"salt, or more to taste",{"qty":461,"name":506,"unit":507,"group":468},"hot water","l",{"qty":486,"ref":509,"name":510,"unit":481,"group":511},"garlic","whole heads of garlic, papery outer skin rubbed off","To finish",[513,518,522,526,529,534,538,541,545,550],{"tip":514,"text":515,"title":516,"timerSeconds":517},"Devzira looks dusty pink when dry and rinses off a lot of reddish bran — that is normal, keep rinsing until the water clears.","Rinse the rice in several changes of cold water, swirling with your hand, until the water runs only faintly cloudy. Cover with warm water, stir in the tablespoon of salt and leave it to soak for 30 minutes while you build the base.","Rinse and soak the rice",1800,{"text":519,"title":520,"timerSeconds":521},"Heat the oil in a heavy Dutch oven over medium-high heat, add the diced lamb fat and fry for 8–10 minutes until the cubes have shrunk to crisp golden nuggets and the pan is full of clear, fragrant fat. Lift the nuggets out with a slotted spoon and set aside to snack on.","Render the fat",600,{"tip":523,"text":524,"title":525},"Work in two batches if the meat is crowded — steaming instead of browning here costs you the colour of the whole dish.","Raise the heat, add {qty:lamb} of lamb chunks in a single layer and leave them undisturbed for 3 minutes before turning. Keep going for about 8 minutes total, until every side has a hard brown crust and the pan smells roasted rather than raw.","Brown the lamb",{"text":527,"title":528,"timerSeconds":439},"Tip in the sliced onions and fry, stirring often, for 10–12 minutes. Push past soft and past golden: you want the edges genuinely brown and the volume reduced by two-thirds, with the fat at the bottom turning amber.","Fry the onions dark",{"tip":530,"text":531,"title":532,"timerSeconds":533},"Crush the cumin between your palms as you add it — the friction and warmth release far more aroma than dropping the seeds in whole.","Add the carrot batons and fry for 6–8 minutes without breaking them up, turning gently with a slotted spoon, until they are limp, glossy and smell sweet. Stir in the cumin, coriander seed, black pepper, barberries and the whole chilli.","Add the carrots",420,{"text":535,"title":536,"timerSeconds":537},"Pour in the hot water until it just covers the meat and carrots, add the soaked chickpeas and 2 tsp salt, and simmer uncovered on low for 35–40 minutes until the lamb is tender and the broth is dark. Taste it: it should be noticeably saltier than you would drink, because the rice takes all of that salt.","Simmer the zirvak",2100,{"text":539,"title":540},"Drain the rice and spread it over the zirvak in an even flat layer without mixing. Pour hot water gently over the back of a spoon until it sits about 1.5 cm above the rice, then push the two garlic heads down into the surface. Raise the heat to a strong boil.","Layer on the rice",{"text":542,"title":543,"timerSeconds":544},"Boil hard, uncovered, for 15–20 minutes until the visible liquid has gone and the rice surface looks dry and pitted with small craters. Poke a chopstick straight down in a few places to help the last broth drain through; do not stir.","Boil off the liquid",1080,{"tip":546,"text":547,"title":548,"timerSeconds":549},"The towel catches condensation that would otherwise drip back and make the top layer wet.","Gather the rice into a low mound with a slotted spoon, turn the heat to its lowest setting, cover the pot with a clean tea towel and then the lid, and steam for 20 minutes. Leave it sealed off the heat for a further 15 minutes to settle.","Steam under the lid",1200,{"text":551,"title":552},"Lift out the garlic heads. Spoon the rice onto a wide platter, fold the carrots and meat up through it, then set the lamb chunks and garlic on top and scatter over the reserved crisp fat nuggets. Serve at once with achichuk salad and torn bread.","Serve from the platter","OSH pah-LOV",[555,559,563,567],{"note":556,"swap":557,"original":558},"Devzira drinks far more liquid than most rice. With basmati use about 15 percent less water and check earlier; with bomba the timings here are close to right.","Any short or medium-grain rice that holds its shape — Spanish bomba or calasparra, Italian arborio at a push, or a good basmati","Devzira rice",{"note":560,"swap":561,"original":562},"Rendering the trimmed fat first gets you part of the way. Cottonseed oil is what most Uzbek cooks actually use and its nutty smell is closer to the real thing than sunflower.","80 ml sunflower or cottonseed oil plus 100 g diced lamb fat trimmed from the shoulder","Fat-tailed sheep fat (dumba)",{"note":564,"swap":565,"original":566},"Common in Tashkent and entirely acceptable. Beef needs about 20 extra minutes of simmering in the zirvak before the rice goes on.","Beef chuck or shin, cut the same size","Lamb shoulder",{"note":568,"swap":569,"original":570},"Yellow carrots are less sweet and hold their shape better, but orange ones are what most people have. Fry them a minute less so they do not go jammy.","Ordinary orange carrots","Yellow carrots","uzbek-plov","Osh Palov (Uzbek Lamb and Carrot Rice Pilaf)","Osh Palov","Osh \u002F Palov","uzbekistan","Fergana Valley",6,40,90,15,"medium",[583],"main",[585,586,587],"dairy-free","gluten-free","halal-friendly",[475,456,483,479,487],[590,593,595,597],{"alt":591,"src":592},"Uzbek palov heaped on a wide platter, orange carrot batons folded through glossy rice with lamb chunks and a whole garlic head on top","\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-1x1.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fuzbek-plov\u002Fhero-4x3.jpg",[600,601,602,603,604,605,575],"uzbek plov","palov","osh","lamb pilaf","zirvak","central asian rice","2026-08-21","dishroute-kitchen","The national rice dish of Uzbekistan: lamb and onion browned in rendered fat, buried under sweet yellow carrots and cumin, then topped with rice that steams to separate, glossy grains.",{"en":610},"\u002Frecipe\u002Fuzbek-plov",{"items":612,"total":619,"page":461,"limit":883,"hasMore":884},[613,646,679,706,733,765,775,802,831,857],{"slug":614,"title":615,"shortTitle":616,"nativeName":616,"countrySlug":575,"region":617,"baseServings":618,"prepMinutes":580,"cookMinutes":9,"restMinutes":619,"difficulty":620,"course":621,"diet":623,"mainIngredients":627,"images":630,"keywords":640,"publishedAt":606,"updatedAt":606,"authorSlug":607},"achichuk","Achichuk (Uzbek Tomato and Onion Salad)","Achichuk","Fergana Valley and Samarkand",4,10,"easy",[622],"side",[624,625,586,585,626],"vegetarian","vegan","nut-free",[628,479,629],"tomato","basil",[631,634,636,638],{"alt":632,"src":633},"Shallow dish of sliced ripe tomatoes with paper-thin onion rings, green chilli and purple basil leaves","\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-1x1.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fachichuk\u002Fhero-4x3.jpg",[614,641,642,643,644,645],"uzbek salad","tomato onion salad","shakarob","plov side dish","no-oil salad",{"slug":647,"title":648,"shortTitle":649,"nativeName":649,"countrySlug":575,"region":650,"baseServings":618,"prepMinutes":651,"cookMinutes":652,"restMinutes":653,"difficulty":581,"course":654,"diet":656,"mainIngredients":657,"images":662,"keywords":672,"publishedAt":606,"updatedAt":606,"authorSlug":607},"chuchvara","Chuchvara (Tiny Uzbek Dumplings in Broth)","Chuchvara","Tashkent",60,25,30,[655,583],"soup",[587],[658,659,479,660,661],"flour","ground-beef","yogurt","stock",[663,666,668,670],{"alt":664,"src":665},"Deep bowl of tiny Uzbek chuchvara dumplings in clear broth with a spoonful of thick yogurt, black pepper and chopped herbs","\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fchuchvara\u002Fhero-4x3.jpg",[647,673,674,675,676,677,678],"uzbek dumplings","dumpling soup","suzma","central asian","beef dumplings","tashkent",{"slug":680,"title":681,"shortTitle":682,"nativeName":682,"countrySlug":575,"region":683,"baseServings":577,"prepMinutes":652,"cookMinutes":684,"restMinutes":619,"difficulty":620,"course":685,"diet":686,"mainIngredients":687,"images":690,"keywords":700,"publishedAt":606,"updatedAt":606,"authorSlug":607},"dimlama","Dimlama (Uzbek Layered Meat and Vegetable Braise)","Dimlama","Tashkent and the Fergana Valley",95,[583],[585,586,587],[475,688,483,689,628],"potato","cabbage",[691,694,696,698],{"alt":692,"src":693},"Uzbek dimlama tipped onto a platter: chunks of lamb over whole potatoes, carrots, peppers and collapsed cabbage in dark broth","\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-1x1.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fdimlama\u002Fhero-4x3.jpg",[680,701,702,703,704,705,676],"damlama","uzbek stew","layered braise","kazan cooking","lamb and potato",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":575,"region":576,"baseServings":618,"prepMinutes":578,"cookMinutes":653,"restMinutes":711,"difficulty":581,"course":712,"diet":713,"mainIngredients":714,"images":717,"keywords":727,"publishedAt":606,"updatedAt":606,"authorSlug":607},"uzbek-lagman","Lagman (Uzbek Hand-Pulled Noodles with Meat Sauce)","Lagman","Lagʻmon",70,[583],[585,587],[475,658,715,628,716],"bell-pepper","daikon",[718,721,723,725],{"alt":719,"src":720},"Deep bowl of Uzbek lagman, hand-pulled noodles under lamb and pepper sauce with coriander and a slick of chilli oil","\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-1x1.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fuzbek-lagman\u002Fhero-4x3.jpg",[728,729,730,731,732,676,575],"lagman","hand-pulled noodles","uzbek noodles","lamb noodle sauce","dungan",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":575,"region":738,"baseServings":437,"prepMinutes":653,"cookMinutes":739,"restMinutes":740,"difficulty":581,"course":741,"diet":743,"mainIngredients":744,"images":748,"keywords":758,"publishedAt":606,"updatedAt":606,"authorSlug":607},"obi-non","Obi Non (Uzbek Round Tandoor Bread)","Obi Non","Obi non","Samarkand and Tashkent",20,120,[742],"bread",[624,626],[658,745,746,747],"yeast","milk","sesame-seeds",[749,752,754,756],{"alt":750,"src":751},"Round Uzbek obi non bread with a stamped seed-covered flat centre and a high golden puffed rim","\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-1x1.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fobi-non\u002Fhero-4x3.jpg",[759,760,761,762,763,764],"obi non","uzbek bread","tandir bread","chekich","central asian flatbread","samarkand bread",{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":575,"region":576,"baseServings":577,"prepMinutes":578,"cookMinutes":579,"restMinutes":580,"difficulty":581,"course":766,"diet":767,"mainIngredients":768,"images":769,"keywords":774,"publishedAt":606,"updatedAt":606,"authorSlug":607},[583],[585,586,587],[475,456,483,479,487],[770,771,772,773],{"alt":591,"src":592},{"alt":591,"src":594},{"alt":591,"src":596},{"alt":591,"src":598},[600,601,602,603,604,605,575],{"slug":776,"title":777,"shortTitle":778,"nativeName":778,"countrySlug":575,"region":683,"baseServings":618,"prepMinutes":779,"cookMinutes":780,"restMinutes":651,"difficulty":581,"course":781,"diet":783,"mainIngredients":784,"images":785,"keywords":795,"publishedAt":606,"updatedAt":606,"authorSlug":607},"uzbek-samsa","Somsa (Uzbek Tandoor-Baked Meat Pastry)","Somsa",45,35,[782],"street-food",[587,626],[475,479,658,487],[786,789,791,793],{"alt":787,"src":788},"Triangular Uzbek somsa pastries with flaky browned tops and sesame seeds, one broken open to show chopped lamb and onion","\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-1x1.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fuzbek-samsa\u002Fhero-4x3.jpg",[796,797,798,799,800,801],"somsa","uzbek samsa","lamb pastry","tandir","central asian street food","baked pastry",{"slug":803,"title":804,"shortTitle":805,"nativeName":805,"countrySlug":575,"region":806,"baseServings":619,"prepMinutes":579,"cookMinutes":521,"restMinutes":807,"difficulty":808,"course":809,"diet":811,"mainIngredients":812,"images":814,"keywords":824,"publishedAt":606,"updatedAt":606,"authorSlug":607},"sumalak","Sumalak (Uzbek Sprouted Wheat Navruz Pudding)","Sumalak","Nationwide, made for Navruz",4320,"hard",[810],"dessert",[624,625,585],[658,813],"walnuts",[815,818,820,822],{"alt":816,"src":817},"Small bowls of dark glossy sumalak, a thick brown sprouted-wheat pudding, dusted with flour for Navruz","\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero.jpg",{"alt":816,"src":819},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-16x9.jpg",{"alt":816,"src":821},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-1x1.jpg",{"alt":816,"src":823},"\u002Fimages\u002Frecipes\u002Fsumalak\u002Fhero-4x3.jpg",[803,825,826,827,828,829,830],"samanu","navruz","nowruz","sprouted wheat pudding","uzbek dessert","no sugar added",{"slug":832,"title":833,"shortTitle":834,"nativeName":835,"countrySlug":575,"region":650,"baseServings":618,"prepMinutes":836,"cookMinutes":779,"restMinutes":578,"difficulty":581,"course":837,"diet":838,"mainIngredients":839,"images":841,"keywords":851,"publishedAt":606,"updatedAt":606,"authorSlug":607},"uzbek-manti","Uzbek Manti (Steamed Lamb and Pumpkin Dumplings)","Uzbek Manti","Manti",50,[583],[587],[475,840,479,658],"pumpkin",[842,845,847,849],{"alt":843,"src":844},"Large Uzbek manti dumplings on a steamer tray, translucent wrappers over lamb and pumpkin filling with a bowl of soured cream","\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero.jpg",{"alt":843,"src":846},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-16x9.jpg",{"alt":843,"src":848},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-1x1.jpg",{"alt":843,"src":850},"\u002Fimages\u002Frecipes\u002Fuzbek-manti\u002Fhero-4x3.jpg",[852,853,854,855,856,676,575],"uzbek manti","steamed dumplings","lamb dumplings","pumpkin manti","kaskan",{"slug":858,"title":859,"shortTitle":860,"nativeName":861,"countrySlug":575,"region":862,"baseServings":577,"prepMinutes":739,"cookMinutes":863,"difficulty":620,"course":864,"diet":865,"mainIngredients":866,"images":867,"keywords":877,"publishedAt":606,"updatedAt":606,"authorSlug":607},"uzbek-shurpa","Uzbek Shurpa (Clear Lamb and Vegetable Soup)","Uzbek Shurpa","Shoʻrva","Samarkand and Bukhara",145,[655],[585,586,587],[475,483,688,499,479],[868,871,873,875],{"alt":869,"src":870},"Bowl of clear Uzbek lamb shurpa with a whole potato, thick carrot pieces, chickpeas and chopped dill on top","\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero.jpg",{"alt":869,"src":872},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-16x9.jpg",{"alt":869,"src":874},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-1x1.jpg",{"alt":869,"src":876},"\u002Fimages\u002Frecipes\u002Fuzbek-shurpa\u002Fhero-4x3.jpg",[878,879,880,881,882,676,499],"shurpa","shorva","uzbek soup","lamb broth","clear soup",24,false,1788563780485]