Market Cauldron · Rice Pilaf
Krymskotatarskyi Plov
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Big batches are traditionally cooked in one wide cauldron called a kazan, layered rather than stirred, so the rice on the bottom soaks up all the meat fat while staying distinct from the layer above.
Rice is layered over browned lamb or beef, carrots, and onions in a wide cauldron and slow-cooked until the rice absorbs the meaty broth. It's a staple at Crimean Tatar market kitchens and festive gatherings, ladled out by the plate.
Why it's made this way: Plov traces through Crimean Tatar cuisine's Central Asian and Turkic roots, carried to the peninsula's food culture over centuries of trade and migration.
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Part of World of Street Food — 690 dishes from 118 countries.
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