Cereals and grains

Cereals and grains are the backbone of the Uzbek table: rice makes or breaks the plov, while mung beans, chickpeas, buckwheat and oats go into soups, shavlya and breakfasts. The variety and grain quality decide whether plov comes out fluffy or sticky and whether mung beans cook down in mashkhurda.

Buyers' reviews help you choose practically: which rice holds its shape, whether the grain is clean without debris and weevils, whether the pack weight is honest and whether varieties are mixed inside a known brand's bag.

Cooked with a specific grain or rice? Rate how it behaved in plov, soup or porridge. Your review helps home cooks avoid ruining a dish on cheap grain.