12 October 2005

And here is what it looks like when it’s all done. Kyrgyz plov isn’t anywhere near as flavorful as Uzbek plov (I prefer Uzbek) because spices aren’t often added. We also had plov with another Kyrgyz family the day before and it was very similar.


  1. It looks really tasty. Does the fact that you add the onions first allow them to carmelize and become sweet? If so, the addition of carrots really heightens the sugar and I could then understand the need to cut the flavor with some heavy spices.

  2. They didn't cook the onions long enough for them to carmelize, so it really isn't overly sweet. I just prefer spicy dishes.