Uzbek plov

Pilaf is believed to have originated in Persia and throughout history, was spread throughout Central Asia along migration and trade routes in the ancient Silk road. Over time, local variations of pilaf were developed in various regions and Uzbek plov specifically evolved distinctive characteristics in Uzbekistan, such as a "zirvak" base and layering method in a kazan. Over many centuries, it became well established into Uzbek culture and can be found prepared traditionally for weddings, holidays and communal gatherings, often in large quantities as a symbol for hospitality. ==Ingredients and preparation==

The core ingredients are carrots, onions, fatty lamb cuts and long-grain rice. Other ingredients may include chickpeas, raisins, garlic, and spices such as cumin, black pepper, and coriander. The first steps are to peel and julienne the carrots into strips. Then fry the meat and carrots in oil or lamb fat. This creates a rich aromatic base called a "zirvak". ==Cultural significance==

In Uzbekistan, large-scale plov cooking, typically in open-air settings with a very large kazan, is a traditional way to celebrate and show hospitality in connection with, for example, weddings, national holidays and large communal gatherings. ==See also==