How to cook pilaf in an Uzbek cauldron

Pilaf is one of the most famous dishes of Eastern cuisine, which is ideally cooked in an Uzbek kazan. Thanks to the thick walls and even heat distribution, pilaf turns out crumbly, aromatic and incredibly tasty.

Ingredients (for 3 servings):

• Lamb or beef - 800 g
• Rice (long-grain, such as basmati) - 700 g
• Carrots - 3 pcs.
• Onions - 2-3 pcs.
• Garlic - 1 head
• Vegetable oil - 150 ml
• Cuminous - 1 tsp.
• Barberry - 1 tsp.
• Salt, black pepper - to taste
• Water - 1.2 l

Preparation:

Preparing the ingredients

• Cut the meat into medium pieces with a sharp knife.
• Chop the onion into half rings, cut the carrots into strips.
• Rinse the rice several times in cold water until it becomes clear.

Frying meat and vegetables

• Heat the Uzbek cauldron and pour in vegetable oil.
• Add the meat to the hot oil and fry until golden brown.
• Add the onion and fry until soft, then add carrots and fry for another 5-7 minutes.

Making zirvak (pilaf base)

• Salt, pepper, add cumin and barberry.
• Pour in hot water to cover the meat by 2-3 cm.
• Reduce heat and simmer for 30-40 minutes.

Adding rice

• Evenly pour the washed rice over the meat and vegetables without stirring.
• Insert a head of garlic in the middle.
• Carefully pour in hot water (1 cm above the rice level).

Final stage

• Cook over medium heat until the water is absorbed.
• Reduce heat, cover and leave for 20 minutes on minimum heat.
• Gently stir the pilaf before serving.

The pilaf in the Uzbek cauldron is ready! Serve with herbs and fresh vegetables. Enjoy! 🍛