Achichuk

Achichuk has hot green chili (achchiq means spicy). Shakarob is milder, without chili, often just with salt (sometimes with cucumber), and can include vinegar and a pinch of sugar. They are essentially one family of plov salads.

Raw onion is too sharp and would overpower the salad. A couple of minutes in boiling water makes it mild and slightly sweet; ice water keeps it crisper.

Often not, just salt and pepper. But a spoon of unrefined sunflower oil gives the characteristic seedy taste typical of Central Asia. It is a matter of taste.

Yes, thinly sliced cucumber is a common addition (especially in shakarob). Using a bell pepper instead of chili turns it into the milder achik-chuchuk.

The fresh, acidic tomato and sharp onion cut the richness of plov and grilled meat, refresh the palate, and aid digestion, which is why the salad is always beside plov on the Uzbek table.