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Country-Style Plov in a Kazan
A traditional, aromatic dish of rice, meat, and vegetables, cooked in a cast-iron kazan using classic techniques.
Ingredients
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COMPONENT to taste
- to taste
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Method
Cut the meat into large chunks, slice the onion into thin half-rings, and cut the carrots into matchsticks. Remove the outer husk from the garlic.
Rinse the rice and soak it in cold water.
Heat the vegetable oil in the kazan until it just begins to smoke.
Sauté the onion until golden, then add the meat and cook for 10–15 minutes.
Add the carrots and sauté for another 15 minutes.
Pour in boiling water so that it covers the contents of the kazan, add salt and spices. Simmer for 30 minutes until the meat is almost tender.
Layer the rice evenly on top without stirring. Add more boiling water if necessary.
Once most of the water has been absorbed, nestle the whole garlic heads into the rice, poke a few holes down to the bottom of the kazan, cover with a lid, and cook over low heat until the rice is fully done.
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