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if you want to make a traditional Uzbek plov (pilaf), apparently you should cook it in a kazan (which to me looks like a wok-like dutch oven) over a wood fire, with a fatty cut of lamb and entire heads of garlic
I don't think I'll invest in a kazan, or use a wood fire, but the rest of this really seems pretty fantastic to me
and if you think about it, a Louisiana dirty rice does seem like a cousin to the Uzbek plov