Uzbekistan Pilaf Cooking in Village - National Uzbek Dish - Uzbek Wedding Pilaf - Village Food

Uzbekistan's national dish, **Plov** (also known as Pilaf), is a cherished culinary tradition, especially during weddings and large gatherings. This hearty rice dish is typically prepared in a large cast-iron cauldron called a *kazan* over an open flame, embodying the communal spirit of Uzbek culture.

**Ingredients:**

- **Meat:** Lamb or beef, cut into chunks
- **Rice:** Long-grain varieties like basmati
- **Carrots:** Generously used, cut into matchsticks
- **Onions:** Sliced
- **Garlic:** Whole heads, unpeeled
- **Chickpeas:** Soaked overnight (optional)
- **Raisins or Barberries:** For a touch of sweetness (optional)
- **Spices:** Cumin seeds, coriander seeds, black peppercorns, and salt
- **Oil or Fat:** Vegetable oil or lamb fat

**Preparation Steps:**

1. **Heat the Oil:** In the *kazan*, heat oil or rendered lamb fat over a high flame.

2. **Brown the Meat:** Add the meat chunks, browning them to seal in the juices.

3. **Sauté Onions:** Introduce sliced onions, cooking until they achieve a golden hue.

4. **Add Carrots:** Stir in the carrot matchsticks, allowing them to soften slightly.

5. **Incorporate Spices:** Add cumin seeds, coriander seeds, and black peppercorns, stirring to release their aromas.

6. **Layer Chickpeas and Garlic:** If using, add soaked chickpeas and nestle whole garlic heads into the mixture.

7. **Add Water:** Pour in enough water to cover the ingredients, bringing it to a boil. Season with salt, then reduce the heat to let it simmer, allowing flavors to meld.

8. **Add Rice:** Evenly distribute the rinsed rice over the meat and vegetables without stirring. Add water to submerge the rice by about an inch.

9. **Cook the Rice:** Increase the heat to bring to a boil, then reduce to a simmer. Once the water level drops below the rice surface, reduce the heat further, cover the *kazan*, and let it steam until the rice is fully cooked and fluffy.

10. **Rest and Serve:** Allow the Plov to rest off the heat for several minutes. Before serving, gently mix the layers, ensuring an even distribution of meat, vegetables, and rice.

For a visual demonstration of this traditional cooking method, you can watch the following video: