Plov.
Uzbekistan's signature dish is palov (plov or osh or palov, "pilaf"), a main course typically made with rice, pieces of meat, grated carrots and onions. It is usually cooked in a kazan (or deghi) over an open fire; chickpeas, raisins, barberries, or fruit may be added for variation. Although often prepared at home for family and guests by the head of household or the housewife, palov is made on special occasions by the oshpaz, or the osh master chef, who cooks the national dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. Nahor oshi, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration.
                         Ingredients:
Lamb or beef - 1 kg
Rice (lazer) - 1 kg
Yellow carrots - 1 kg
Onions - 2 pieces
Fat tail (dumba) - 200 gramm
Sunflower oil - 250 gramm
Chick peas ( soaked overnight) - 200 gramm
Brown raisins - 100 gramm
Barberry - 1 tea spoon
Garlic - 2 heads
Chilli - 3 pieces
Salt, peppercorn, cumin , turmeric and chilli powder.
Boiled quail eggs for garnish - 8 pieces
                     Bon appetit !!!

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