Michael Kwun<p>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</p><p>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</p><p>and if you think about it, a Louisiana dirty rice does seem like a cousin to the Uzbek plov</p><p><a href="https://mstdn.social/tags/JusticeThomas" class="mention hashtag" rel="tag">#<span>JusticeThomas</span></a> <a href="https://mstdn.social/tags/pilaf" class="mention hashtag" rel="tag">#<span>pilaf</span></a> <a href="https://mstdn.social/tags/GonzalezGoogle" class="mention hashtag" rel="tag">#<span>GonzalezGoogle</span></a> <a href="https://mstdn.social/tags/Section230" class="mention hashtag" rel="tag">#<span>Section230</span></a></p>