Cooking class experience — learning Plov properly

I took a cooking class specifically to learn how to make Plov correctly. The instructor explained why Devzira rice is used the way it is — something I'd never understood from just eating it. The deeply savoury from lamb fat result when you make it yourself is different.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. We learned how a Tashkent restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of black tea with sugar. I've made it three times since and each time it improves. Highly recommend the cooking class approach.