Zohra Saed

I’m inspired to cook by the colors of fresh vegetables, the rhythm of a good farmer’s market or spice bazaar, and the love of my family and friends.

I love making palau—it’s my favorite rice dish. While many know it as plov, in older Uzbek we didn’t have the “v” sound, and since our language is rich in vowels, we say palau. What makes palau so special to me is its perfect balance of flavors—sweet raisins, savory onions, aromatic cumin, and tender lamb all coming together in one celebratory dish. It’s a meal that feels like a holiday every time.

Winning this competition would open the door for me to travel with my father—to the places of our roots—gathering the myths, legends, and food recipes that shaped our family and our people. I want to write and cook my way through our ancestral stories, capturing how memory, magic, and meals are deeply connected. Every dish has a story, and I’m ready to share them with the world.