The dastarkhan (a cloth spread on the ground) structures the meal at the Timurid court: first, flatbreads (non), dried fruits, and drinks are laid out, then meat and rice dishes arrive in succession with no fixed order of starter/main/dessert. Sweet dishes (halva, fresh fruits) appear alongside savory dishes from the start. Grand feasts include dozens of dishes served simultaneously on communal trays, with each person helping themselves by hand or with a spoon.

Whole cumin (zira in Uzbek, from Persian) has been the signature spice of Central Asian pilaf since antiquity. Dry-roasted or infused in sheep tail fat, it perfumes rice and meats with its warm, earthy aroma. Both Ibn Battuta and Clavijo mention the abundance of spices at Timurid banquets, and cumin remains inseparable from Uzbek cuisine today.