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Plov Isn t Just a Rice Dish. It Contains Multitudes Leah Koenig © Provided by Food & Wine Photo by Rachel Vanni / Food Styling by Judy Haubert
The first time I tried plov, the oil-slicked meat and rice pilaf that is beloved throughout Central Asia, was at a homely kosher restaurant in Rego Park, Queens. Growing up eating blintzes, potato latkes, and other Eastern European Jewish dishes in suburban Chicago, I was equal parts surprised and thrilled to learn that New York City is home to tens of thousands of Bukharian Jewish immigrants hailing from Uzbekistan, Tajikistan, and Turkmenistan as well as the dishes from home they brought with them. Amongst the unfamiliar riches on the table that evening were grilled lamb-fat skewers, savory pumpkin pastries topped with nigella seeds, hand-pulled noodle soups, and fresh pickled salads. But the cumin-perfumed rice, which came spangled with glistening cubes of meltingly tender beef, was the unrivaled star.