Uzbek Plov in Cauldron
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Plov is the national dish of Uzbekistan and a staple of the ancient silk road. Plov is religiously eaten throughout Uzbekistan and cooked in bazaars with large cast-iron Cauldrons (Kazans). The smell of the spices and Lamb or Beef, sweet carrots, Chilis and onions grilling in the cast-iron Cauldron generates strong aromas across the alleys of Tashkent, Samarkand and Fergana.

Uzbek Plov Ingredients
Ingredients to make Uzbek Plov
With the Artisan Tandoor, you can use our Cauldron supports to cook your very own Plov and impress your guests!


  • Lamb leg (or shoulder)
  • Basmati rice
  • Carrots
  • Onions
  • Whole Red Chili peppers
  • Whole garlic
  • Coriander seeds
  • Cumin seeds
  • Caraway seeds
  • Salt
  • Chili powder
  • Sunflower oil
  • Raisins
  • Frying meat and onions in the Cauldron
    Frying meat and onions in the Cauldron
  • Chickpeas (precooked tin)


  1. Wash and rinse the rice well (several times to release all the starch, which is very important for Plov) and soak for at least 30 minutes.
  2. Cut the meat into pieces.
  3. Slice the carrots into strips.
  4. Slice the onions.
  5. Crush the Coriander seeds, Cumin seeds and Caraway seeds. Mix them together well.
  6. Wash and drain the Chickpeas well.
  7. Light the Tandoor using kindling and small pieces of wood.
  8. Lavishly oil the Cauldron (Kazan) and wait for the oil to reach temperature.
  9. Uzbek Plov cooking process
    Uzbek Plov cooking process
  10. Place small pieces of fat inside the oil (if you have leftover fat from the meat) and fry it well.
  11. Gradually place the pieces of meat into the Cauldron and fry well. Remember to always turn the meat with the skimmer.
  12. Once all the meat has been fried, add all the onion to the Cauldron.
  13. Add the crushed Cumin, Coriander and Caraway seeds to the Cauldron.
  14. Add the Chili Powder to the Cauldron.
  15. Thoroughly Salt the meat and onions in the Cauldron.
  16. Add the Carrots into the Cauldron and fry well.
  17. Add the Chickpeas and Raisins to the Cauldron.
  18. Uzbek Plov cooking rice
    Uzbek Plov cooking rice

  19. Add the Garlic and whole Red Chili to the Cauldron.
  20. Add water to the Cauldron.
  21. After 1/2 hour has surpassed, remove the whole Chili and Garlic and set aside.
  22. Drain the rice and evenly spread on the top of the ingredients in the Cauldron.
  23. Salt the rice well.
  24. Add the whole Garlic and whole Red Chili back to the Cauldron.
  25. Add water to the Cauldron and make several holes into the rice, to allow the steam through.
  26. Cover the Cauldron and allow at least 30 minutes for the rice to cook.
  27. Uzbek Plov Ready To Serve!
    Uzbek Plov Ready To Serve!
  28. The Plov is cooked!
Uzbek Plov served!
Uzbek Plov served!
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