In Central Asia, it goes by names like palov and plov (which is the national dish of Uzbekistan). In India, it's "pulao" or ...

Mirkomil: Pilaf never gets boring.Everyone eats it with pleasure. Narrator: We visited Besh Qozon to see what it takes to make such big batches. Making plov on this scale begins the night before.

Azerbaijani cuisine includes more than 40 different plov recipes. Today we are cooking one of the most popular versions, this pilaf recipe is called Doseme Plov.