Osh or plov

One of the national dishes in Tajikistan is a kind of plov (or pilaf) they call "osh."

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.

This is such an important feature in Tajik meals and hospitality that the bazaars have lots of places where you can buy the needed chopped carrots and spices:

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.