Plov (or pilau) needs no introduction. Originating in India and Persia, this fragrant meat and rice dish became widespread in central Asia and the Caucasus and has myriad variations.
The type of plov popular in Russia is of the Kazakh and Uzbek varieties. Coming from a city that is only a five-hour drive away from Kazakhstan (a distance that by Russian standards means "just around the corner"), I've been lucky to try some of the most wonderful plovs made with authentic fragrant Asian spices.
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