Three days of plov
The Samarkand Plov festival, initiated by Uzbekistan’s Tourism Committee to promote gastronomic tourism and Samarkand’s cuisine, was held on a grand scale for the first time on 1–3 August 2025. On day one, at the Sultan Hovand Beka – Ishratkhona complex, master cooks from across Uzbekistan prepared their signature 5-kilogram plovs. On day two more than 20 foreign chefs showcased their national dishes on Alisher Navoi Street.
The finale came on day three at the Eternal City in the Silk Road Samarkand complex, where 50 local and 5 foreign cooks prepared more than 7 tonnes of plov in a specially built cauldron. Over the festival more than 200 cooks competed, more than 20 kinds of plov were made and a 30-metre shashlik was grilled. Chefs came from Azerbaijan, Malaysia, Qatar, Kuwait, Japan, Pakistan, Türkiye, Tajikistan, Indonesia, China, India, Poland and elsewhere, and the plov was distributed to orphanages, boarding schools and care homes.
What next
No further edition has been officially announced; watch the Tourism Committee and the Samarkand regional administration for news. Meanwhile, Samarkand plov is served in the city’s teahouses, and Konigil runs plov-making masterclasses.