Uzbek Plov in a Kazan – The Original from the Fire

⏱️ Prep time: 2 hours | 👥 Servings: 6 | 🔥 Difficulty: Medium

🥘 INGREDIENTS:

• 800 g lamb shoulder (or beef), cut into 4–5 cm cubes
• 600 g long-grain rice (Devzira or Basmati), soaked for 1 hour
• 4 medium carrots, cut into thick julienne strips (NOT grated!)
• 3 onions, cut into half-rings
• 1 whole garlic head (unpeeled, washed)
• 100 ml vegetable oil (or lard)
• 1 tsp cumin (whole), 1 tsp coriander seeds, 1 tsp turmeric
• Salt and black pepper
• Approx. 800 ml hot water
• Optional: dried barberries, pre-cooked chickpeas

🔥 PREPARATION:

Step 1: PREPARE FIRE AND OIL (15 minutes)

• Build a strong fire under the Kazan – high heat is crucial
• Add oil to the hot Kazan and heat to smoking temperature
• Wait until white smoke rises – then the oil is ready
  
  
  

Step 2: ZIRVAK – MEAT BASE (30 minutes)

• Add onions to the hot oil – fry until golden brown, stirring constantly (10 min.)
• Add meat cubes, sear on all sides until a deep brown crust forms (15 min.)
• Add carrot strips, roast for 5 minutes until soft
• Stir in cumin, coriander, turmeric – roast for 1 minute
• Season generously with salt and pepper
  
  
  

Step 3: SIMMER ZIRVAK (20 minutes)

• Pour in hot water until meat and vegetables are covered
• Place the whole garlic head in the center
• Simmer for 20 minutes over medium heat
• Taste and adjust seasoning – the Zirvak should be well-seasoned
  
  
  

Step 4: COOK RICE (35–40 minutes)

• Drain the soaked rice and spread evenly over the Zirvak – DO NOT stir!
• Carefully pour in hot water until rice is covered by 1–2 cm
• Cook until water has disappeared from the surface (approx. 15 min.)
• Poke 5–6 holes into the rice with a wooden spoon handle for steam to escape
• Cover the Kazan with a lid, reduce fire to minimum – steam for 20 minutes
  
  
  

Step 5: SERVING

• Remove lid, carefully mix rice from bottom to top
• Transfer to a large platter, place garlic head in the center
• Garnish with fresh herbs and serve immediately

✅ TIPS FOR PERFECT RESULTS:

• NEVER grate carrots – thick julienne is traditional and gives the right texture
• Season the Zirvak generously – the rice absorbs a lot of salt during cooking
• Soaking the rice beforehand is essential – unsoaked rice will result in mush instead of plov
• The BIOL Kazan with its round bottom distributes fire heat ideally and evenly
• Cooking plov over a fire gives a slightly smoky taste – incomparable!

🍷 SERVING SUGGESTION:

Traditionally, serve directly from the Kazan onto a large round platter. Accompany with: fresh tomato and onion salad (Achichuk), cool Ayran, or black tea. Plov is a communal dish – for the whole family or friends on the weekend.

📊 NUTRITIONAL INFORMATION (per serving):