The dish is always made in a kazan — a huge, heavy rounded pot set over a wood or gas fire. The cook fries the onions and carrots until they are deep golden and fragrant, then adds the meat, spices and finally the rice. Everything cooks together slowly until the rice absorbs all the flavour. The result is a glowing, golden mound with a wonderful aroma.
Making oshi palav properly is considered a skill and an art form. In Tajikistan it is traditionally cooked by men for big gatherings — weddings, festivals and celebrations. One large kazan can feed dozens of people at once. Guests are usually served by the cook personally, which shows respect.
The dish's UNESCO recognition means the world has agreed that the tradition of cooking and sharing plov is so important to the culture of the region that it should be protected and celebrated. Families pass down their recipes from parent to child, and each city and village has its own special version with slightly different spices or ingredients.