Uzbek plov — the rice preparation cooked in a kazan (a large cast iron or steel wok-shaped vessel) over open fire with lamb, carrots, onion, and spices — is simultaneously the most eaten rice preparation in Central Asia, one of the oldest documented (medieval Arab travelers wrote extensively about it), and arguably the most technically demanding simple rice dish in the world. The specific technique of Uzbek plov produces a rice of perfectly separate grains, infused with lamb fat and the specific caramelised carrot-onion base, with the tahdig-equivalent (the crunchy bottom crust — called the qazmaq) as the most prized element.
The complete plov technique.
GREEK/MEDITERRANEAN DEEP + CENTRAL ASIAN COOKING