![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PWY0JKDhGJbEpYE4ebD-tQy1SGmrvrrGKyD3WxFO1UMHqDGp7wC9euXfRu91MAVO9o-wlC8d-oW5MfuEJjMu0-0Aw6IRZR-b-1s9_smqmxiaEMhwYl_peehtiMOoIIdxY7_Y2_lBS9o/s320/IMG_3616.JPG)
The other day, Boris & Marina invited my family for an
Uzbek plov (pilaf). I find Central Asian cuisine to be one style of food that allows me to unload all those Napa Cabs that I still have from the days bygone (when I was in Napa almost every single weekend, tasting, learning, buying). The sweetness, meatiness, and the spices of the Central Asian food go perfectly with the ripe, sweet, fuity, oaky, low-acidity, high-alcohol Napa that besieges my cellar waiting for an opportunity. (Like the 2005 Pine Ridge Rutherford Cabernet Sauvignon on the photo below, from the days when I was a member.
Oh man...) Plov offers that - sauteed onions and carrots with Basmati rice and classically lamb (but in this case, short ribs falling off the bone, because Rona doesn't like lamb). I am sure Uzbek, Pakistani, Iranian, Afghan, Indian would all work. Pickles of all kinds - my mom made pickled watermelon - go wonderfully with this sweet and pungent cuisine.
![Iron Chevsky and Boris' Uzbek plov (pilaf)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdO15aJJydMuiOf991GBf6FBJHfssR4nR68an66dKhdjnUcfK_fsVw2V_Y58tf1IRkaB-sRySKLNYJMmV4CuJ85YqDaU1ygPwdPtq-vEFES55GsTr31fvMvkZEUnL78xqrhmblmgL_ooM/s800/IMG_3622.JPG)
So head over to your neighborhood Central Asian restaurant and give a bottle of your unwanted Napa Cab some love!
The plov recipe is
here.
Enjoy!
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