I discovered plov about 2 months into my Russkii adventure, as a British staple in their foreign diet. Conveniently cooked and packaged in our belovedly dodgy supermarkets who bleach meat to make it last longer, I decided to do a vegan version instead.
I then published it on my first blog about life east of the curtain. Click on the link below… And for the non-animal eaters, just replace chicken stock by vegetable stock. For those who do not have access to ready mixed plov spices, scroll to the bottom for a link to the original Uzbek recipe and break-down of spices.