Recipe for the traditional Uzbek dish "Plov" (also known as pilaf, pilaf or palaf):

Ingredients:

500 g lamb, cut into cubes.

2 large onions, finely chopped

3 cups basmati rice

4 carrots, sliced

1 cup sultanas

1 cup chickpeas (optional)

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon black pepper

3 cloves garlic, chopped

1/2 cup oil or ghee

1 litre water

Salt to taste

Instructions:

Wash the rice in several passes until the water runs clear. Then place the rice in a bowl and fill with water to soak for 30 minutes.

Heat the oil or ghee in a large Uzbek kazan (or large pot) over medium heat. Add the onions and fry, stirring occasionally, until golden brown.

Add the lamb and fry until browned on all sides. Then add the carrots and chickpeas and fry for another 5 minutes.

Add the garlic, cumin, paprika, turmeric, ground coriander and black pepper and fry for another 2-3 minutes.

Add 1 litre of water and bring to the boil. Then add the sultanas and cook for 10-15 minutes until the meat and carrots are soft and the water is almost completely absorbed.

Spread the rice evenly over the meat mixture and carefully pour 2-3 cups of hot water over it. Salt to taste.

Cover the kazan or pot with a lid and let the rice cook on low heat for about 20-25 minutes. The rice should be soft and fluffy.

Once the rice is ready, remove the kazan or pot from the heat and let it rest for 10-15 minutes to allow the steam to escape from the rice.

Serve the plov hot, garnished with chopped herbs or toasted nuts.

Enjoy your meal!

Recipe for a delicious dish with potatoes and meat in a kazan:

Ingredients:

500 g beef, cut into cubes.

1 kg potatoes, peeled and cut into cubes

2 large onions, chopped

3 cloves of garlic, chopped

2 tomatoes, diced

2 peppers, cut into strips

1 teaspoon paprika powder

1 teaspoon cumin

1 teaspoon ground coriander

Salt and pepper to taste

2 cups water or stock

2 tablespoons oil

Instructions:

Heat the oil in a kazan or large pot over medium heat.

Add the onions and garlic and fry for 2-3 minutes until soft and golden brown.

Add the beef and fry until browned on all sides.

Add the potatoes, tomatoes and peppers and mix well.

Add the paprika, cumin, ground coriander, salt and pepper and stir well.

Pour the water or stock over the meat and potato mixture and bring to the boil.

Reduce the heat to medium, cover the kazan or pot and simmer for 30-40 minutes until the meat is tender and the potatoes are soft.

Taste the dish and add more salt or spices if needed.

Serve the dish hot, garnished with fresh herbs or chopped fresh vegetables.

Enjoy your meal!

Recipe for the Uzbek dish dumlama, prepared in a kazan:

Ingredients:

500 g lamb or beef, cut into cubes.

4 medium potatoes, peeled and sliced

2 medium carrots, peeled and sliced

2 onions, cut into rings

2 tomatoes, sliced

1 pepper, cut into strips

1 aubergine, sliced

2 garlic cloves, chopped

Salt and pepper to taste

2 tbsp oil

1 cup water

Fresh herbs to garnish

Instructions:

Heat the oil in a kazan or large pot over medium heat.

Add the meat and fry until browned on all sides.

Add the onions and garlic and fry for 2-3 minutes until soft and golden brown.

Add the potatoes, carrots, tomatoes, peppers and aubergines and mix well.

Add salt and pepper to taste.

Pour the water over the vegetables and meat and bring everything to the boil.

Reduce the heat to medium, cover the kazan or pot and simmer for 30-40 minutes until the vegetables and meat are tender.

Taste the dish and add more salt or spices if needed.

Serve the dish hot, garnished with fresh herbs.

Enjoy your meal!