Uzbek pilaf in a cauldron

Cooking real Uzbek plov, or pilaf, in a traditional kazan is a time-honored tradition that conveys the whole essence of Central Asian cuisine. This fragrant rice dish combining tender meat, fragrant spices, and sweet, caramelized vegetables is a real culinary masterpiece. In this guide, we’ll show you how to cook pilaf in a cauldron, and you can bring the flavors of the Silk Road to your own table.

How to cook pilaf in a cauldron:

Ingredients:

• 1 kg long grain rice
• 1 kg lamb
• 1 kg carrots
• 300 ml of vegetable oil
• 4 small onions
• 2 small dry hot peppers
• garlic – 2 heads
• 1 tbsp. dried barberries
• 1 tbsp. zira
• 1 tsp. coriander seeds
• salt

• Prep Time: 30 minutes
• Cooking Time: 2 hours
• Servings: 10

Step-by-Step how to cook pilaf in a cauldron:

1. Rinse the rice: Place the long-grain rice in a fine-mesh strainer and rinse it under cold running water, changing the water several times until it runs clear. This step helps to remove excess starch and ensures the rice cooks up perfectly fluffy.
2. Prepare the ingredients: Cut the lamb into 1-inch cubes. Peel and slice the onions into thin half-moons. Peel and cut the carrots into 1-inch batons. Peel the garlic cloves but leave them whole.
3. Make the zirwak (base): Heat the vegetable oil in a large, heavy-bottomed cauldron or pot over medium-high heat. Add the remaining onion slices and fry them until they are dark golden brown, about 5-7 minutes, stirring frequently to prevent burning.
4. Sear the lamb: Add the cubed lamb to the cauldron with the fried onions. Cook, stirring occasionally, until the meat is browned on all sides, about 10-15 minutes.
5. Add the vegetables: Toss the carrot batons into the cauldron with the lamb and onions. Continue cooking, without stirring, for 3 minutes.
6. Season the zirwak: Grind the cumin and coriander seeds together using a mortar and pestle or spice grinder. Add the ground spices, barberry, and salt to the cauldron, stirring to combine.
7. Simmer the zirwak: Reduce the heat to medium-low and continue simmering the zirwak, stirring occasionally, until the carrots are tender, about 7-10 minutes.
8. Add the rice: Spread the rinsed rice evenly over the top of the zirwak in the cauldron. Pour in enough boiling water to cover the rice by about 1 inch.
9. Cook the pilaf: Press the whole garlic cloves into the rice. Cover the cauldron with a tight-fitting lid and reduce the heat to low. Cook the pilaf undisturbed for 45-60 minutes, or until the rice is tender and has absorbed all the liquid.
10. Fluff and serve: Gently fluff the pilaf with a fork, taking care not to break up the grains. Transfer the Uzbek pilaf to a serving platter and serve hot.

Nutritional Information (per serving): Calories: 1008 Total Fat: 53.5g Carbohydrates: 92.1g Protein: 29.7g

Conclusion:

Cooking Uzbek pilaf in a traditional cauldron is a time-honored tradition that captures the essence of Central Asian cuisine. By following this step-by-step guide, you can recreate the rich, aromatic flavors and perfectly cooked rice that make this dish a beloved classic. Whether you’re hosting a dinner party or simply craving a taste of the Silk Road, this authentic Uzbek pilaf is sure to delight your senses and transport your taste buds to the heart of Central Asia.

Mirror: Cookine

How to cook pilaf in a cauldron

Authentic Uzbek pilaf cooked in a traditional cauldron, featuring tender lamb, fragrant spices, and perfectly cooked rice. 

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Course Main Dish

Cuisine Central Asian, Uzbek

Servings 10

Calories 1008 kcal

Ingredients

  

• 1 kg long grain rice
• 1 kg lamb
• 1 kg carrots
• 300 ml of vegetable oil
• 4 small onions
• 2 small dry hot peppers
• garlic – 2 heads
• 1 tbsp. dried barberries
• 1 tbsp. zira
• 1 tsp. coriander seeds
• salt

Instructions

 

• Rinse the rice: Place the long-grain rice in a fine-mesh strainer and rinse it under cold running water, changing the water several times until it runs clear. This step helps to remove excess starch and ensures the rice cooks up perfectly fluffy.
• Prepare the ingredients: Cut the lamb into 1-inch cubes. Peel and slice the onions into thin half-moons. Peel and cut the carrots into 1-inch batons. Peel the garlic cloves but leave them whole.
• Make the zirwak (base): Heat the vegetable oil in a large, heavy-bottomed cauldron or pot over medium-high heat. Add the remaining onion slices and fry them until they are dark golden brown, about 5-7 minutes, stirring frequently to prevent burning.
• Sear the lamb: Add the cubed lamb to the cauldron with the fried onions. Cook, stirring occasionally, until the meat is browned on all sides, about 10-15 minutes.
• Add the vegetables: Toss the carrot batons into the cauldron with the lamb and onions. Continue cooking, without stirring, for 3 minutes.
• Season the zirwak: Grind the cumin and coriander seeds together using a mortar and pestle or spice grinder. Add the ground spices, barberry, and salt to the cauldron, stirring to combine.
• Simmer the zirwak: Reduce the heat to medium-low and continue simmering the zirwak, stirring occasionally, until the carrots are tender, about 7-10 minutes.
• Add the rice: Spread the rinsed rice evenly over the top of the zirwak in the cauldron. Pour in enough boiling water to cover the rice by about 1 inch.
• Cook the pilaf: Press the whole garlic cloves into the rice. Cover the cauldron with a tight-fitting lid and reduce the heat to low. Cook the pilaf undisturbed for 45-60 minutes, or until the rice is tender and has absorbed all the liquid.
• Fluff and serve: Gently fluff the pilaf with a fork, taking care not to break up the grains. Transfer the Uzbek pilaf to a serving platter and serve hot.

Keyword cauldron, Central Asian cuisine, plov, Rice Dishes, Uzbek pilaf