I cooked plov for a group of friends and colleagues recently, most of whom had never had it and did not know what to expect. It went well, and the reactions taught me a few things I did not anticipate. First, the practical side. Getting the rice right was the main challenge. What is easy to buy here behaves differently, absorbs differently, and my first two attempts came out too soft. I eventually found something that works, though I had to adjust the water and the timing quite a bit from what I grew up doing. The meat was easier than expected once I found a shop that would cut it the way I wanted. Asking directly worked better than trying to find it pre-packaged. The carrots caused an actual debate. The variety I would normally use is not easy to find, and the substitute changes the sweetness. Two people who had lived in the region said they noticed. Everyone else did not. What surprised me was the reaction to portion size. I served it the way it is served at home, which is to say generously, and there was a visible pause. We got through it, but I have adjusted since. It made me realise how much of a dish is about the expectations around it rather than the food. The other thing that struck me was how many questions I could not answer. Why this spice, why that order, why cook it in one pot. I had simply always done it that way. I ended up calling my mother about it, which turned into a long conversation and was the best part of the whole thing. If anyone wants to try cooking for friends here, my advice is to do it. It is the fastest way I have found to go from colleagues to actual friends, and people are genuinely curious. Does anyone know a good place for the right rice or proper cuts of meat? Still improving my sources. #uzbekistan #cooking #food