Plov on Fridays
Every Friday without fail, Baba would cook plov. Not a quick version — the proper way, the Uzbek way, with cotton-seed oil and the lamb cooked low for hours. The whole house smelled of cumin and saffron from noon onwards. Friends, neighbours, anyone who happened to be passing — he would not hear of them not staying. The table was never big enough. He would eat last, standing in the kitchen, making sure everyone else had what they needed before he sat down.