Plov is served to the table on big ceramic or faience dishes. Rice is put in the form of an attractive hill, and pieces of meat are put on top of it. All this is sprinkled with finely cut greens. In ancient times, during a wedding feast, plov was served to every guest individually on flat bread - lepeshka.
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. Such salads not only enrich plov with vitamins but also provide better digestion of this rather fat dish.
And of course there should be tea on the table. Black tea is the preferred variety of tea in Tashkent, whereas in other provinces of Uzbekistan people usually drink green tea (kok choi).
