Probably being the most famous Uzbek dish, from ancient times Uzbek plov is acknowledged as the symbol of Uzbek hospitality. Every Uzbek family prepare plov at least two times a week. Especially, it is prepared when visitors come their home. Traditionally plov is cooked by men.
There are over a thousand of recipes of cooking Uzbek plov with various ingredients and even there are some cook books dedicated only to this dish.
There are different kinds of recipes in Uzbekistan according to regional tradition. For example,
Bukhara people prepared plov with green gram. Samarkand plov is light, Fergana plov is brown on the contrary. In Samarkand people put meat, carrot, rice in layers and steam it.
In Tashkent plov all ingredients are roasted at the beginning.
Traditionally, plov is prepared with rice, fresh beef or mutton, yellow or red carrot, onions and vegetable oil. Commonly, plov is prepared in a deep cast-iron pot (kazan).