Bukhara

by Paul Bryers

We arrived in Bukhara after an early flight from Khiva on Uzbekistan Airways.

We toured the Old City’s artsy district and enjoyed the work of Uzbek/Iranian artists and photographers.

Then we went to the house of a gallery owner for Uzbek and Iranian come Persian entertainment and tea. The party got out of hand with very bad Persian dancing going on inc. me – good fun though.

Bukhara evening activity was a visit to a prominent Jewish household where we listened to stories and had an extravagant meal featuring green Plov followed by dancing and of course wodka.

Plov is Uzbekistan’s signature dish; it is a fragrant pilaf cooked with tender lamb, carrots, onions, and aromatic spices, often served at celebrations. I preferred to add fresh chilies or peppers. Uzbekistan food is not spicy hot as the people like the natural flavors to be obvious. This is a country where tomatoes taste like my father’s homegrown (and of course, now, sister Helen’s).