“Plov Festival” Launches in Tashkent and Russian Cities

Tashkent, Uzbekistan (UzDaily.com) — A major gastronomic event, the “Plov Festival,” has officially launched in Tashkent. The festival is taking place simultaneously in four cities — Tashkent, Sochi, Krasnaya Polyana, and Voronezh — and is dedicated to the national dish of Uzbekistan, which has become a symbol of the country and is included on UNESCO’s list of Intangible Cultural Heritage.

Over the course of three weeks, until 9 November 2025, restaurant guests will have the opportunity to embark on a culinary journey across Uzbekistan, discovering seven authentic variations of plov that reflect local traditions and the country’s diverse flavors.

The menu has been curated by brand chef Ruslan Italmazov and his team:

Chaykhansky plov with lamb and barberries, cooked in tail fat, served with roasted garlic, pickled mountain onions, and gurab.

Fergana plov with beef, red rice, and kavartak, accompanied by spicy broth and suzma.

Osh Sofi with beef and kazy, complemented with Uzbek tomatoes.

Kabuli plov with beef, chickpeas, and raisins, served with Shakarob salad.

Andijan plov with lamb and “Achik-chuchuk” salad made from green barrel tomatoes.

Samarkand plov with quince, served with ayran.

“Uch Kuduk” plov with beef, lamb, and pomegranate seeds, accompanied by pickled cucumbers in tomato juice.

Organizers note that the festival aims to promote Uzbek cuisine and cultural heritage, blending traditional recipes with contemporary gastronomic approaches.

“The Plov Festival is not just about tasting dishes; it’s an opportunity to experience the warmth of Uzbek hospitality and connect with centuries-old traditions that shape the culinary identity of the region,” the organizers emphasized.