Plov: the Recipe

[zvuv]

Okay, I am going to do the impossible and one-finger type this on my phone. Not only for your benefit but for mine as well. The recipe is going to be fairly wordy, as this is still a work in progress. It's a result of quick Internet research and a bit of personal experience.

First off, plov is based on four ingredients: rice, lamb, onion, and

Comments

[clevernonsense]

in afghanistan they have it but it's usually made with goat :/

this sounds tasty :)

[zvuv]

It is!

[oliandy]

Yum!

What spices did you end up using?

So good to hear your voice the other day :) Talk again soon.

[oliandy]

Oh, I see. Cool. Sounds tasty.

[zvuv]

:)

[thebiblioholic]

In Turkish "kazan" is a large pot, cauldron, etc. Perhaps a dutch oven. I'd use my large cast iron dutch oven for this, but then again, I use that for a lot of things :-) I think paella and risotto are usually cooked in shallower pans.

[zvuv]

This is what I found online: http://www.kupikazan.ru/kazani.htm. Apparently you need to buy a stove that the Kazan goes on top of.

[milkiestway]

A+ for effort!

[zvuv]

Lol

[yuxojoel]

This article was vey helpful to me. It helped me to be informed and more aware. The details were such a blessing, thanks.