Chicken or Lamb Pilaf (Plov) in an Enamel Sauté Pan — Step-by-Step Recipe

31 October 2025

🍛 Chicken or Lamb Pilaf (Plov) in an Enamel Sauté Pan: Aromatic Classic at Home

Plov is a dish that perfectly combines simplicity with rich, deep flavor. Tender pieces of meat, fluffy rice, and fragrant spices make it an ideal choice for a family lunch or a cozy dinner.

You can easily prepare authentic plov in a regular enamel sauté pan — it distributes heat evenly, preserves aroma, and allows the rice and meat to “rest” under the lid, just like traditional plov requires.

Let’s break down why plov is a great everyday recipe and how to cook it so the rice turns out loose and airy, and the meat — soft and juicy.

🍲 Why an Enamel Sauté Pan Works Perfectly

An enamel sauté pan is practical and versatile:

heats evenly and prevents rice from sticking or burning
enamel does not react with spices and meat juices
meat and vegetables cook gently and stay juicy
keeps the dish warm and aromatic longer

A perfect choice for everyday cooking.

🥘 Classic Plov with Chicken or Lamb

Ingredients

Long-grain rice — 300 g
Chicken thighs/fillet or lamb — 400–500 g
Carrots — 2 pcs
Onion — 1–2 pcs
Garlic — 1 whole head
Vegetable oil — 3–4 tbsp
Spices: cumin (zira), paprika, black pepper, turmeric or barberry
Salt — to taste
Water — approx. 600 ml

💡 Tip: For authentic aroma, place a whole head of garlic into the rice while cooking.

Preparation

1. Brown the meat
Cut chicken or lamb into cubes. Sear in hot oil until golden.

2. Add vegetables
Add sliced onion and cook until soft.
Then add carrot sticks and cook 5 minutes.

3. Add spices
Stir in cumin, paprika, pepper, and a bit of turmeric. Let the spices release their aroma.

4. Add rice
Rinse rice until water runs clear.
Spread rice on top of the meat and vegetables — do not stir.

5. Add water & garlic
Pour hot water gently — it should cover rice by 1–1.5 cm.
Place the whole garlic head in the center.

6. Cook
Cover with a lid and cook on medium heat until water is absorbed.
Then reduce heat to low and let plov rest and steam for 15–20 minutes.

7. Serve
Gently fluff rice with a fork. Serve hot and fragrant.