Uzbek pilaf in a kazan is rightfully considered the most popular type of this dish. Of course, you can cook it in a saucepan and in a frying pan, but the result will not be convincing enough. The fact is that it is the cauldron – large, heavy and deep – that provides the conditions due to which the ingredients of pilaf acquire the correct texture, and are also saturated with the tastes and aromas of each other. Even the most demanding connoisseur of Uzbek cuisine will not be ashamed to serve such a dish! Although, to be honest, there will always be someone who will note any violation of the classical foundations. We will not argue with him, we will only note that there are many recipes for Uzbek pilaf in a kazan, and almost every family in this eastern country has its own version.


  • 1 kg long grain rice
  • 1 kg lamb
  • 1 kg carrots
  • 300 ml vegetable oil
  • 4 small onions
  • 2 small dry hot peppers
  • garlic
  • 1 spoon of dried barberry
  • 1 spoon of zira
  • 1 spoon of coriander seed
  • Salt

If you cook Uzbek pilaf not in a cauldron, but in another container, try to choose dishes with thick walls and a bottom. Otherwise, the ingredients will burn quickly and strongly.

In Uzbekistan, lamb, horsemeat or beef is used for pilaf. Pork and chicken in this dish is nonsense! Many local chefs add not red carrots to pilaf, but yellow ones: it is less sweet, therefore it is considered the best company with other ingredients of the dish.

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