Uzbek Carrot Palov with Cumin

The original version of this festive dish comes from Uzbekistan. There it is made with short-grain rice and large amounts of fat from the fat-tailed sheep of the region—a welcome addition to the diet of people whose daily food is mostly flat bread and tea. Although women generally have done most of the cooking in Uzbekistan, palovs were generally made by men (this is also the case for paella in Spain). Today women make it as well—this is said to be one of the achievements of the Communist P