What's plov? I'm so glad you asked. The national dish of Uzbekistan, plov (also spelled 'palov,' and yes it's culino-linguistically similar to 'pulao' and 'pilaf' and lots of other spiced rice dishes) is a fabulist feast of rice seasoned with any or all of the following: assorted mammal chunks (beef, sheep, horse if you have it on hand), onions and carrots, sweet dried fruit such as raisins and barberries, legumes like chickpeas, whole quail eggs, and a fistful of spices including wild cumin and, often, saffron. Traditionally cooked in a curved cast iron pot called a kazan over an open fire and lubricated with sheep tail fat, it's a hearty edible heartthrob that's a source of great pride among Uzbeki cooks. For more, I refer you to this Russian blogger's recipe, which I say with no hesitation is the greatest blog post to ever grace the internet.