We ate dinner in Panjakent at the Choikhona Sharof, famous for its osh.
Here's their kitchen:
The following photos show the preparation process a bit more. They're from a Navruz celebration back in March, where a chef came to the event with his stove, pot, and supplies.
First, cook meat and chopped carrots & onions--in plenty of oil. |
Then add the rice. |
This is what it looks like when it's done. |
To serve, first put the rice on the platter and then spoon plenty of meat and vegetable on top. |
Locals prize the fat and flavor from the fatty tails of their sheep in their osh, but it's a little too oily for our taste.
Some people add chickpeas or currants too, but that may be more common in other regions of Central Asia.
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