Top Plov dishes in New York

Uzbekistan's national dish — rice slow-cooked with lamb, carrots, and chickpeas in a wide qazan

Long-simmered Uzbek rice pilaf with lamb, carrots, and chickpeas — the dish the cuisine is built around

The Uzbek staple — lamb, carrots, and chickpeas cooked through long-grain rice in lamb fat

Rice cooked in lamb fat with carrots and chunks of lamb shoulder, a one-pan meal

Central Asian rice pilaf cooked with lamb, carrots, and onions until the grains are glossy and separate

Saffron rice with slow-cooked lamb, dried fruit, and chestnuts — Azerbaijani celebration dish

Uzbekistan's signature rice dish cooked with lamb, carrots, and onions until rich and fragrant

The Uzbek staple of rice simmered with lamb, carrots, and onions into a rich one-pot dish

Long-grain rice slow-cooked with lamb, carrots, and chickpeas — fragrant with cumin and a layer of caramelized shallots on top

Bukharian rice pilaf with carrots, chickpeas, and lamb or beef, slow-cooked until each grain stands separate

Slow-cooked rice with carrots, onions, and lamb, the Central Asian one-pot showcase

Slow-cooked rice with lamb, carrots, and chickpeas — the Uzbek-Bukharian Sunday staple

Rice cooked with lamb, carrots, and onions, the classic Uzbek main

Rice braised with lamb, carrots, and onions into a fragrant one-pot dish

The Uzbek rice-and-lamb staple, slow-cooked with carrots and onions

Slow-cooked rice pilaf studded with lamb, carrots, and chickpeas, fragrant with cumin