page_title: Culture of Tajikistan
section_title: Cuisine
hierarchical_section_title: Culture of Tajikistan / Cuisine
caption_attribution_description: Tajik dastarkhon - table clothe with oshi palov
context_page_description: The culture of Tajikistan has developed over several thousand years. Tajik culture can be divided into two areas, Metropolitan and Kuhiston. Modern city centres include Dushanbe, Khudjand, Kulob, and Panjikent.
context_section_description: Tajik cuisine has much in common with Uzbek, Afghan, Russian, and Iranian. It is known for dishes such as kabuli pulao, qabili palau, and samanu. The national food and drink are plov and green tea, respectively. 
  Traditional Tajikistani meals begin with small dishes of dried fruit, nuts, and halva, followed by soup and meat, and finished with plov. Tea accompanies every meal, and is often served between meals as a gesture of hospitality. It is often drunk unsweetened. Tajik cuisine offers a large variety of fruit, meat, and soup dishes.
caption: A Tajik feast.
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