Plov in Uzbekistan: How Tashkent's Differs From Samarkand's

Ask anyone in any Uzbek city which plov is the “real” one, and you’ll get a confident answer in favor of their own city. In practice, Uzbek plov isn’t one dish — it’s a family of recipes.

Tashkent plov

The classic version with carrots, onions, meat (usually lamb or beef) and devzira rice. Cooked in a large cauldron, often over an open fire — this is the style served at plov centers like “Besh Qazon.”

Samarkand plov

Differs from Tashkent’s in its layered presentation: rice and meat with carrots are served in separate layers rather than mixed together. Often richer in spices.

Bukhara’s “Oshi-sofi”

A Bukhara version with chickpeas, raisins and sometimes quince added — sweeter and more layered in flavor than the classic version.

Wedding plov, “Tuy oshi”

A special festive version cooked in huge batches for weddings — the recipe and proportions can differ from everyday plov.

How to taste different versions in one trip

A tour that includes plov masterclasses in several cities is a practical way to feel the difference, not just taste it.

Recipes are passed down within families and can vary even within the same city.