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WEDDING PILAF IN KAZAN

Ingredients

To prepare 4 portions of wedding pilaf you will need the following products:
Dev-zira rice 2 glasses
Bone-in lamb 400 g
Garlic 1 head
Carrot 400 g
Onion 150 g
Cumin Optionally
Salt Optionally
Pepper 1 pcs
Dried apricot 6-10 pcs
Raisin 2 tablespoons
Chickpea Bunch
OIl 200 ml

RECIPE OF WEDDING PILAF IN OUR KAZAN

Pilaf is one of the most popular oriental dishes. There are more than thousand various recipes of pilaf. It is unique and interesting in every country and in every city in its own way. Today Elena Nikolaevna, Chef of P.Love, restaurant of Uzbek cuisine, shared with us her recipe of pilaf. 

For cooking we have chosen our kazan made of cast aluminum and coated with three-layer German non-stick coating Greblon Non-Stick C3. We also asked the specialist to verify and give an opinion on our kazan. 

STEP 1

SOAK THE RICE

One of the most important pilaf ingredients, you guessed it, is rice. For our pilaf we use Uzbek rice sort – Dev-zira. This rice sort is the most suitable for pilaf, it has brown colour, that becomes sunny-orange after washing. In course of cooking its amount increases 6-7 times. We advice you not to have the trouble to find this sort of rice at the markets in Uzbek points. You will be awarded with absolutely different taste.

Soak the rice in a warm water, stir and wash every 5-10 minutes. Our chef, Elena Nikolaevna, for instance, does it upon completion of every stage of the dish. Chop the carrot, then wash the rice, put the kazan on fire, then wash the rice again.

 

STEP 2

CHOP THE RICE, ONION, MEAT

Cut the carrot into thick strips, onion – into rings, meat-into cubes.
STEP 3

HEAT THE KAZAN WITH OIL

Put the kazan on fire, pour 200 ml of oil and wait to the boil. You can check it having dipped the bone into the oil. If it frizzles – it is just the thing!

Put all the onion into the boiling oil. Don’t stop stirring it, bringing the content to the golden colour.

Thick-walled cast aluminum body ensures smooth distribution of warmth along the whole kazan surface, at this all ingredients in course of frying acquire golden orange colour.
STEP 4

ADD MEAT INTO KAZAN

When adding meat be careful not to splash oil on yourself. To avoid it add meat in small portions along the kazan edges. Five minutes later stir it, add salt and continue cooking meat until it acquires golden colour.

STEP 5

COOKING ZIRVAK!

When the meat acquires golden colour it’s time to add carrot and cumin. Pour out the carrot carefully, spread cumin, add young garlic and pepper. Pour it with warm water to the carrot level and be ready to experience the most tasty fragrances. Mmmm Leave the pilaf on the medium fire for 30 minutes till softening of the carrot. You don’t need the lid yet.

This mix in Uzbekistan is called zirvak. Zirvak it is generally thought to be the heart of pilaf.

STEP 6

WEDDING FLAVOUR (OPTIONALLY)

As far as our pilaf is a wedding one, we need the relevant attributes :) In our case these are dried apricots and raisin, apparently it is connected with sweet associations. Now we have leave to zirvak for 30 minutes on fire for simmering. . 
Three-layer non-stick coating of kazan does not afraid of intensive use and allows to easily determine the level of ingredient readiness at light surface.

INTERESTING FACTS WHILST ZIRVAK IS GETTING READY

Association of Cooks of Uzbekistan is willing to enter the Guinness Book of World Records having organized demonstration of cooking of the biggest pilaf. The best chefs from all regions of Uzbekistan shall gather together to cook 4.7 tons of fragrant and fluffy Uzbek dish. For doing this they will need 1.5 tons of rice, 1200 kilograms of meat, the same amount of carrot, more than 300 kilograms of onion and 300 liters of oil.
To prepare the biggest pilaf they will need 12 cauldrons. It is known, that pilaf is the main dish of festive Uzbek dastarkhan. No major event can be held without it. Every region of the republic has its local recipe for cooking this traditional Uzbek dish. Bukhara pilaf is different from Samarkand, Fergana or Tashkent variants by the method of cooking, use of spices and additional ingredients that provides every pilaf variant with a specific flavour.
STEP 7

ADD RICE

Carefully put the rice on zirvak along the whole surface (without stirring). The rice should smoothly lay on zirvak like a table-cloth. For smooth surface you may even it out with a ladle or skimmer. Cover it with the lid and leave for 30 minutes.
There is no need to stir the rice due to rather significant wall thickness of the kazan. If you have another kazan, stir the rice, putting it away from the edges, but don’t mix it with zirvak!
STEP 8

PILAF IS READY!

The whole cooking process took about an hour. Pilaf prepared in our kazan shall look good in the middle of the table and decorate it.

ЁҚИМЛИ ИШТИҲА! ENJOY YOUR MEAL!

Today the pilaf was prepared for you by Elena Nikolaevna, chef of P.Love restaurant. She highly appreciated our kazan and promised to buy it for home.