COOKLY.RECIPES
Plov, cast iron
Aziza Karimova
Oshpaz, Registan Osh, Samarkand, UZ
A
RISING
8 COOKS TO RISE

Plov, cast iron

2 h 30 min total55 min hands-onServes 6Medium

$0.99$2.99 in 8 cooks
Verified cooks
42
Nailed it
84%
Tier now
RISING
Next price
$2.99

8 more verified cooks and this recipe costs $2.99

RISING → POPULAR

Rice that stays separate, built in layers that are never stirred.

WHAT YOU GET

  • The chef's hidden note — the technique no cookbook prints
  • Every component built from scratch, each with its own spec
  • Films on choosing and judging the produce before you buy it
  • Gross and net gram weights for every ingredient, per portion
  • Time and temperature at each stage, as run in the restaurant
  • A photo at every step that can go wrong
  • Substitutions for anything hard to find where you live
  • What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment
Kazan or heavy casserole, Tight lid
Allergens
None declared
Method
28 steps · 11 photographed · 4 filmed
Components
3 made from scratch
Films
3, 14 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Zirvak

Film

The braised base of onion, lamb, carrot and spice that the rice is later steamed on top of.

No jar of this exists, and it is the last chance to season the dish: once the rice is on, nothing is stirred or tasted again.

  • Lamb shoulder000 g
  • Yellow carrot000 g
Steps
13
Time
1.5 h
Hands-on
45 min

Makes About 1.6 kg, the base for 6 portions · keeps 2 days refrigerated

Up to a day ahead — bring it back to a bare simmer before the rice goes on

Weights and method unlock on purchase

Rendered tail fat

Film

Sheep's tail fat diced and melted slowly to clear oil, leaving crisp cracklings behind.

Sheep's tail fat gives plov its sweet mutton smell that oil cannot; ask a halal butcher for dumba, or render lamb shoulder fat.

  • Lamb tail fat000 g
  • Cottonseed oil000 g
Steps
7
Time
1.3 h
Hands-on
20 min

Makes About 300 ml clear fat plus 60 g cracklings · keeps 3 months refrigerated

Any time — up to three months ahead, sealed in a jar in the fridge

Weights and method unlock on purchase

Achichuk

A raw side salad of thinly sliced tomato and onion, seasoned only just before it goes out.

Plov is fat and rice with nothing fresh in it; sliced rather than chopped, this stays crisp on the plate.

  • Tomatoes000 g
  • Onion000 g
Steps
6
Time
45 min
Hands-on
15 min

Makes About 500 g, 6 small bowls · dress and eat within 30 minutes

While the plov steams — soak the sliced onion while you cut the tomatoes

Weights and method unlock on purchase
WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

  • Long grain rice000 g
  • Lamb shoulder000 g
  • Yellow carrot000 g
  • Onion000 g
  • Cumin seed000 g
The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 14 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING6:00

Rice for plov: which grains stay separate

TECHNIQUE3:00

Measuring water off the rice with a finger

KIT5:00

A Dutch oven instead of a kazan

METHOD

STEP BY STEP — 28 STEPS

11 photographed · 4 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 11 of the 28 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.

Hardest step: boiling the water down before covering — step 17 of 28.

  1. 01

    Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.

    Free preview
  2. 02
  3. 03
  4. 04
  5. 05
  6. 06
  7. + 22 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Aziza Karimova watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

  1. 01

    The moment the heat drops

    What to do about it
  2. 02

    Why the lid must not be lifted

    What to do about it
  3. 03

    Resting under a towel

    What to do about it
The chef's hidden note

The water level measured off the rice, and the moment the heat drops.

Written by Aziza Karimova. Visible only to people who bought this recipe.

Read it — $0.99

NOTES FROM THE KITCHENS

42 verified cooks · 84% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $0.99 ONCE

42 people cooked it, 84% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 8 more cooks the price becomes $2.99. Your copy never does.

One payment · Yours for good · No subscription