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cookstour: Igor's 6 1/2 liter kazan
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cookstour: Step 1: purify the oil
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cookstour: Stalik Khankishiev
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cookstour: Himalayan red rice soaking
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cookstour: A kilo of prepped carrots
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cookstour: Lamb shanks hit the kazan
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cookstour: Lhasa beer
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cookstour: Arbol chiles for the plov.
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cookstour: The browned lamb shanks at rest
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cookstour: lamb chunks go in to brown
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cookstour: That kilo of carrots goes into the kazan
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cookstour: Nigella seeds go into the plov.
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cookstour: Whole heads of garlic ready to add.
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cookstour: The plov in progress
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cookstour: The plov in progress
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cookstour: Dovga simmers
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cookstour: Green herbs chopped for dovga.
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cookstour: Herbs for the dovga.
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cookstour: Plov simmering slowly.
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cookstour: Barberries & nigella seeds scattered on the plov.
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cookstour: Manti, the first course.
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cookstour: Dovga with the herbs mixed in.
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cookstour: Azeri dovga
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cookstour: Red rice soaking
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cookstour: The rice layer goes on top
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cookstour: A liter of hot water is poured onto the rice layer.
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cookstour: The oil floats to the top.
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cookstour: The finished plov
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cookstour: The finished plov.
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cookstour: Igor serves the plov