MASSIVE KAZAN PILAF at BESH QOZON | Street Food Scale Cooking in Uzbekistan

Please Subscribe: https://www.youtube.com/channel/UC6iVHOmENK6Jv-pujyaNGHg Join us at Besh Qozon (Uzbekistan) as we take on the challenge of making pilaf on a street food scale. From the sizzling of onions to the aroma of spices, we'll show you what it's like to cook this beloved dish for the masses. Get ready for a behind-the-scenes look at the preparation, cooking, and serving of pilaf that will make your mouth water. Whether you're a foodie, a chef, or just someone who loves trying new things, this video is for you. Watch as we dive into the world of street food and explore the art of making pilaf on a large scale. With its rich flavors and hearty ingredients, pilaf is a dish that's sure to satisfy any appetite. So, sit back, relax, and let's get cooking at Besh Qozon! Preparing Uzbek Pilaf (Plov) for 5 Persons Uzbek pilaf (plov) is a traditional one-pot rice dish cooked with meat, carrots, onions, and spices. Below is a classic, home-style recipe suitable for 5 people. Ingredients Rice: 1 kg (long-grain, preferably devzira or basmati) Meat: 800 g lamb or beef (cut into medium chunks) Carrots: 800 g (julienned; yellow carrots are traditional, orange are fine) Onions: 3 large (thinly sliced) Vegetable oil or lamb fat: 200–250 ml Garlic: 2 whole heads Cumin seeds (zira): 2 tsp Barberries (optional): 1–2 tbsp Salt: about 2–2½ tbsp (to taste) Black pepper: 1 tsp Water: approx. 1–1.2 liters Preparation Steps 1. Prepare the rice Rinse the rice several times in cold water until the water runs clear. Soak it in warm, salted water for 30–60 minutes. This helps the rice cook evenly. 2. Heat the oil Use a heavy pot or kazan. Heat the oil on medium-high until very hot (slightly smoking). 3. Fry the onions Add the sliced onions and fry until golden brown. This step builds the base flavor. 4. Brown the meat Add the meat pieces and fry until well browned on all sides. Stir occasionally to avoid burning. 5. Add carrots Add the carrots evenly over the meat. Do not stir for 2–3 minutes, then gently mix and cook until carrots soften slightly. 6. Season and simmer (Zirvak) Add cumin, barberries (if using), black pepper, and salt. Pour in enough hot water to cover everything by about 1–2 cm. Reduce heat to medium and simmer 30–40 minutes. This flavorful base is called zirvak. 7. Add garlic and rice Place the whole garlic heads into the zirvak. Drain the rice and spread it evenly on top without stirring. 8. Cook the rice Pour hot water gently over the rice until it covers the rice by about 1.5 cm. Cook on high heat until the water is absorbed and small holes appear on the surface. 9. Steam the pilaf Reduce heat to low. Gather the rice toward the center into a mound. Cover tightly with a lid and steam for 20–25 minutes. 10. Rest and serve Turn off the heat and let the pilaf rest for 10 minutes. Before serving, gently mix the rice with the meat and carrots. Become a channel member and receive exclusive benefits: https://www.youtube.com/channel/UC6iVHOmENK6Jv-pujyaNGHg/join 🌐 Follow Us Everywhere Stay connected for daily bites, reels, and cultural highlights: ▶️ YouTube: https://www.youtube.com/@FoodTourss 📸 Instagram: https://www.instagram.com/foodtour888/ 👍 Facebook: https://www.facebook.com/foodtour4u/ 📌 Pinterest: https://de.pinterest.com/foodtour888/ 🎵 TikTok: https://www.tiktok.com/@foodtour888 🌐 Official Website: https://www.foodtour.info/ 00:00 Start 01:10 Inside of Besh Qozon Food Market 05:00 Cooking of uzbek Pilaf (Plov) 19:40 Serving of pilaf 23:20 Hot uzbek bread from the oven 26:00 Uzbek Samsa 29:00 Walking throught Market