Source: Smspsy, AdobeStockAn Uzbek kazan transforms simple dishes into true culinary masterpieces. Meat and vegetables become incredibly tender, grains absorb spices better, and you can even cook richer, more flavorful soups in it. We're sharing 12 of the most delicious recipes!
1. Pilaf in an Uzbek Kazan
Source: afisha.ruA classic pilaf for when you want to treat your loved ones to something truly delicious.
You will need: 1 kg lamb, 1 kg rice, 1 kg carrots, 3 onions, 2 heads garlic, 2 chili peppers, vegetable oil, cumin, dried barberries, coriander, salt, spices.
Preparation: Rinse the rice, peel the outer layers from the garlic, cut the lamb into medium pieces, and the vegetables into sticks. Heat oil in an Uzbek kazan, add the onion and fry until golden. Then add the meat, fry everything together for 10-15 minutes until browned, and then add the carrots.
Cook for another 15 minutes, add spices, reduce heat, and simmer the zirvak for another 10 minutes until tender. Pour in boiling water to cover the mixture, add chili, reduce heat again, and simmer for 1 hour.
Spread the rice evenly over the zirvak in the kazan, insert the garlic heads, and pour water over everything so it covers the rice by 2-3 cm. Do not stir, but make several punctures to the bottom of the kazan with a stick. Cover the pilaf with a lid and cook for about 30 minutes over low heat.
2. Dumlyama in an Uzbek Kazan
Source: drive2.ruAlso known as Dimlama. One of the most popular dishes in Uzbekistan.
You will need: 1.5 kg lamb or other meat, 5 potatoes, 3 carrots, 2 eggplants, 3 tomatoes, 3 bell peppers, 200 g cabbage, 2 onions, 2-3 bunches of herbs, salt, coriander, khmeli-suneli, spices.
Preparation: Chop the herbs with the onion, and cut the meat and vegetables into medium pieces. Place a layer of herbs and onion at the bottom of the Uzbek kazan, season, and add the meat. Continue layering: herbs with onion and spices, potatoes, another layer of herbs with onion, carrots with bell peppers, herbs with onion, eggplants with tomatoes, herbs with onion, and cabbage. Cover tightly with a lid and simmer for 10-15 minutes over high heat, then for another 2-3 hours over low heat.
3. Lagman in an Uzbek Kazan
Source: dzen.ruServe lagman by placing noodles in bowls, pouring the sauce over them, and sprinkling with herbs.
You will need: 500 g lagman noodles, 1 kg lamb, 800 g tomatoes, 250 g potatoes, 250 g carrots, 200 g bell peppers, 200 g onions, vegetable oil, garlic, herbs, coriander, paprika, spices, salt.
Preparation: Cut the lamb and all vegetables into roughly equal small pieces. Heat oil in an Uzbek kazan and fry the lamb until browned. Add onions and tomatoes, simmer for another 5-7 minutes, then add the remaining vegetables, spices, and minced garlic. Stir, pour in about 800 ml of water, and cook over medium heat until the vegetables are tender. Towards the end of cooking, boil the noodles according to package instructions and serve lagman with chopped herbs.
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4. Shurpa in an Uzbek Kazan
Source: rutube.ruFor variety, you can add an ear of corn or eggplants.
You will need: 1 kg beef or lamb, 6-8 potatoes, 500 g tomatoes, 2 bell peppers, 2 carrots, 3 onions, vegetable oil, herbs, garlic, salt, cumin, khmeli-suneli, paprika, ground red pepper, spices.
Preparation: Chop the onion, peel and grate 2 tomatoes, and cut the remaining vegetables and meat into medium pieces. Heat oil in the kazan and fry the meat until browned. Place the onion on top and pour in 50 ml of water, do not stir, cover the Uzbek kazan with a lid and simmer for 10-15 minutes.
Then add carrots, garlic, spices, and grated tomatoes. Simmer for another 5-7 minutes, add all other vegetables to the kazan, pour in water depending on the desired thickness of the shurpa, and stir. Simmer the shurpa for about 1-1.5 hours over low heat, and at the end, sprinkle with chopped herbs and let the dish steep for a while.
5. Kazan-Kebab in an Uzbek Kazan
Source: cookpad.comA simple main course that requires minimal effort to prepare.
You will need: 1.5 kg lamb or beef, 1.5 kg small potatoes, 2 onions, 2 carrots, 4 cloves garlic, 500 ml vegetable oil, 200 ml water, salt, spices.
Preparation: Peel the vegetables, slice the onion and carrots, and mince the garlic. Heat oil in the kazan and fry the whole potatoes in batches until lightly golden. Then fry the meat pieces in the same way.
Drain excess oil so that the remaining oil covers the bottom of the Uzbek kazan by about 1.5 cm. Layer the potatoes, meat, onions with carrots, garlic, and spices. You can also add herbs or chili. Carefully pour in water, cover with a lid, and cook the kazan-kebab for 1-1.5 hours over low heat.
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6. Pork Ribs with Onions and Apples in an Uzbek Kazan
Source: postila.ruNot Uzbek, but a very delicious homemade recipe nonetheless!
You will need: 1.5 kg pork ribs, 2 apples, 2 onions, 100 ml soy sauce, 100 ml tomato paste, 2 tsp honey, 5 cloves garlic, vegetable oil, salt, ground cinnamon, ground red pepper.
Preparation: Separate the ribs and fry them in batches in an Uzbek kazan until golden. Roughly chop the onion, grate the apples and garlic, mix everything together, and add soy sauce, honey, and tomato paste. Season the resulting dressing to taste.
Drain excess oil from the kazan, return the ribs, then pour the spicy mixture over them and add 1-2 cups of water. Simmer everything under the lid for 40 minutes over low heat, then stir, season again, and simmer for another 1 hour.
7. Duck in an Uzbek Kazan
Source: livejournal.comDuck takes quite a long time to cook, so an Uzbek kazan is ideal for it.
You will need: 1 duck, 1 kg potatoes, 1 kg tomatoes, 300 g onions, 300 g carrots, 30 g garlic, 2-3 bunches of herbs, salt, spices.
Preparation: Cut the duck into pieces and roughly chop the vegetables. Fry the meat in an Uzbek kazan until golden, add onions and carrots, and fry for another 5 minutes. Add tomatoes with garlic, season, stir, and simmer for 1 hour under the lid over low heat. Then add potatoes and chopped herbs, and simmer for another 40-45 minutes.
8. Chicken in an Uzbek Kazan
Source: 5-tv.ruYou can use any chicken parts you prefer.
You will need: 1.5 kg chicken, 2 kg potatoes, 400 g tomatoes, 500 g onions, herbs, vegetable oil, coriander, paprika, ground red pepper, salt, spices.
Preparation: Cut the chicken into pieces, season to taste, and cut the vegetables into medium pieces. Heat oil in the kazan and fry the chicken until browned. Add onions and fry for another 5-7 minutes, then add tomatoes and fry for 10 minutes.
Then pour in about 700-800 ml of water, bring to a boil, and add potatoes. Season the dish again, cover the Uzbek kazan with a lid, and simmer until the potatoes are cooked through. Serve with chopped herbs.
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9. Kharcho in an Uzbek Kazan
Source: mirtesen.ruServe the finished soup hot with a lemon wedge.
You will need: 1 kg beef or lamb, 500 g tomatoes, 500 g onions, 150 g rice, 1-2 heads garlic, 100 g tomato paste, 100 g walnuts, 1 bunch cilantro, 1 bunch parsley, khmeli-suneli, paprika, ground red pepper, salt, spices.
Preparation: Roughly chop all ingredients. Boil about 6 liters of water in the kazan, add the meat, cover with a lid, and cook for about 1 hour over moderate heat, then add rice. Separately slice the onion into half-rings and fry it with spices, tomato paste, and 4-5 spoons of broth until soft.
Peel and finely chop the tomatoes, mix them with minced herbs, garlic, walnuts, and all spices. When the meat and rice are fully cooked, add the onion to the Uzbek kazan. Bring to a boil and add the tomato mixture, bring to a boil again, remove the kharcho from heat, and let it steep for a while under the lid.
10. Narkhangi in an Uzbek Kazan
Source: pinterest.comIt turns out equally delicious on the stove or over an open fire.
You will need: 1.5 kg lamb, 500 g lamb fat (kurdyuk), 1.5 kg potatoes, 1 kg tomatoes, 800 g bell peppers, 800 g carrots, spices.
Preparation: Roughly chop all ingredients. Render the lamb fat in an Uzbek kazan and add the lamb pieces. Lightly fry them and add onion, and after another 3 minutes, season to taste. Layer carrots, bell peppers, tomatoes, and potatoes. You can additionally add chili, garlic, and herbs. Sprinkle layers with spices, cover the kazan with a lid, and simmer everything together for 1.5 hours over low heat.
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11. Basma in an Uzbek Kazan
Source: koolinar.ruMeat with vegetables is always a winning combination.
You will need: 1 kg lamb, 200 g lamb fat (kurdyuk), 800 g potatoes, 600 g tomatoes, 600 g cabbage, 400 g bell peppers, 400 g zucchini, 300 g carrots, 400 g onions, 50 g garlic, herbs, chili pepper, salt, cumin, spices.
Preparation: Roughly chop the lamb and vegetables, and slice the lamb fat thinly. Marinate the meat in spices for about 1 hour. Place the lamb fat at the bottom of the kazan, then a layer of meat, followed by onion and carrots. Continue layering tomatoes, zucchini, bell peppers, potatoes, and cabbage.
Periodically sprinkle the layers with spices and insert a head of garlic during the process. Top with whole herbs and chili, cover everything with cabbage leaves, and close the Uzbek kazan with a lid. Press the lid down with a weight and simmer everything together for 2-3 hours until cooked.
12. Mashkichiri in an Uzbek Kazan
Source: mirtesen.ruAn original porridge made from mung beans and rice, which perfectly diversifies your daily diet.
You will need: 800 g beef, 400 g mung beans, 300 g rice, 2 carrots, 2 onions, salt, cumin, ground red pepper, vegetable oil.
Preparation: Rinse and soak the mung beans in cold water for 1 hour. Roughly chop the beef and thinly slice the carrots and onions. Fry the beef in vegetable oil in the kazan until lightly golden and add the vegetables. Season everything and fry until tender.
Add the mung beans and pour in 4 cups of water, cover the Uzbek kazan with a lid and cook for 20-30 minutes after boiling, until the mung beans swell. Then add the rinsed rice and another 2-3 cups of water, cook the porridge for another 20 minutes, remove from heat, and let it steep for a while under the lid.