When you think about comfort food, what may come to mind is a bowl of steaming stew or chunky vegetable soup. Maybe it’s extra-cheesy mac and cheese or something deep-fried.
At Bubala Cafe & Grill, a comforting meal comes in the form of plov. Plov (also known as palov or pilaf) is a rice, meat, and carrot dish that can be loosely compared to biryani. The meat is usually beef, lamb, or mutton, although some recipes use chicken.
Plov is considered the national dish in several Central Asian countries, but at Bubala, the menu says it’s an Uzbek national dish. In my research, I learned plov is normally cooked by men, and the dish is made in one pot over a few hours. For holidays and special occasions, the rice dish is sometimes cooked and served in cauldrons.
I couldn’t get anyone at Bubala to talk about how they make plov, so I can’t say if there’s a man in the kitchen dedicated to making it or what the prep looks like. But I did try plov, and I was pleasantly surprised at how tasty rice and meat could be.
At Bubala, plov ($17.99) is made with beef. Some special items are noted with prep time (dumplings and kebabs being some of them), but luckily not plov.
The dish arrives steaming hot with lightly shredded beef on top of carrots and a bed of brown rice. Plov can be eaten with your hands, but I went ahead and used my fork, mainly because the dish is a little oily.
When you get a mouthful of everything in one bite, it’s easy to understand why so many countries consider plov their national dish. It’s hearty and filling, ideal for a cold day. It also exudes comfort in the way it’s prepared—over time and cooked to perfection.
As an amateur in Uzbek and Central Asian cuisine, I decided plov could not be the only thing I tried at Bubala. The homemade Uzbek bread ($5.99), shaped like a circle and topped with sesame seeds, had a crunchy exterior and a warm and fluffy interior. Pelmeny ($14.99), tasty Russian dumplings made with beef or chicken, was soupy on the inside and served with sour cream.
The lamb shish kebabs ($21.99) were one of the pricier items on the menu and were described as another traditional Uzbek dish. They were well done—not my preference—but they were well-seasoned and came with onions, pickled cabbage, and a tomato-based sauce for dipping.
I had to take home leftovers. Re-heated plov is really good.
Tip: Bubala isn’t really a fast-casual restaurant—the tables have tablecloths. If you plan on eating at Bubala, wear something nicer than sweatpants. You can order takeout, too, if you need it. And if you go for dinner on Friday or Saturday, there’s belly dancing.
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