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Bukhara Pilaf from Uzbekistan
A Central Asian pilaf of lamb, rice and carrots, seasoned with cayenne and simmered on the stove.
Transoxiana oasis table culture celebrated for grand communal rice plov cauldrons, hand-pulled noodles, and clay-oven samsas.
Uzbek and Tajik culinary traditions developed in ancient oasis cities like Samarkand and Bukhara, blending Persian urban gastronomy with Turkic pastoral hospitality around the communal kazan cauldron.
Rich noodle stew featuring tender meat and seasonal vegetables served over hand-stretched fresh wheat noodles in a spiced broth.
Delicate thin-dough dumplings stuffed with minced meat and onions, steamed in a multi-tier steamer and served with sour cream.
أطباق أصيلة وطهي منزلي من Uzbek & Tajik (Oasis Silk Road).
A Central Asian pilaf of lamb, rice and carrots, seasoned with cayenne and simmered on the stove.
Chinese noodles, cranberries and walnuts baked in the oven for a Central Asian dessert.
Chickpeas simmered on the stove and spiced with ginger for a Central Asian dal.
A Central Asian dish of lamb, potatoes and tomatoes, with a kick of chilli, simmered on the stove. It's finished with greens.
Communal feast dish of rice simmered over meat, sweet yellow carrots, whole heads of garlic, and cumin seeds in a large kazan.
Layered golden pastry stuffed with spiced meat and onions, baked on the interior walls of a glowing clay tandoor.