Uzbek plov

First off, I should note that if you think about the word "pilaf" when you see "plov," you'll get the basic idea. Plov varies greatly from family to family, restaurant to restaurant, country to country. I've had it in three of the Central Asian countries and not really been impressed. I can make rice just as well. However, at the place with no name from my other post, I finally found some in Samarkand that was super tasty.

Full disclosure, this is NOT a picture of that plov, but it looked pretty much just like this. Only the other kind was tastier. I was told that the shredded vegetable on the top was the mysterious yellow carrot. I had never heard of such a thing, but Uzbekistan also has green radishes.