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| | Uzbek plov |
 | | Following centuries-old traditions, Uzbekistan plov is served mainly in the evening for dinner. |
 | | The indispensable additions to plov are salads with fresh or pickled vegetables, fruit and berries, tomatoes, cucumbers, horseradish, radish, onion, pomegranate grains, sour grape, cherry and strawberry, all supplemented with greens, coriander, parsley and dill, garlic, and basil leaves. |
 | | Black tea is the preferred variety of tea in Tashkent, whereas in other provinces of Uzbekistan people usually drink green tea (kok choi). |
| www.travelcentre.com.au /FoodWineBeer/uzbek_food.htm (1434 words) |
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