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In page Uzbekistan:
"Uzbekistan's signature dish is palov (or plov), a main course typically made with rice, meat, carrots, and onions, though it was not available to ordinary people until the 1930s.[citation needed] There are many regional variations of the dish. Often the fat found near the sheep tail, qurdiuq, is used. In the past, the cooking of palov was reserved for men, but the Soviets allowed women to cook it as well. Since then, it seems, the old gender roles have been restored.[2]