Plovikliai

Plovikliai is a term used to describe a family of large, heavy-bottomed cooking vessels designed for preparing pilaf, a dish known as plovas in some languages. While the exact term usage varies by region, these vessels are commonly associated with Central Asian and post-Soviet culinary traditions, where a dedicated kettle or cauldron is used to produce bulk portions of pilaf.

Construction and design typically emphasize a thick, heat-retaining base and tall, straight or slightly curved sides. Materials include cast iron, steel, and sometimes copper or alloy combinations. Many plovikliai feature a long handle, a tripod stand, or other supports to enable cooking over open flame or rustic stoves. The lid is often tight-fitting to trap steam, which helps the rice cook evenly and absorb flavors from the meat, onions, and spices.

Use and cooking technique generally involve a two-stage process. First, meat and onions are sautéed to develop depth of flavor. Then washed rice is added, poured with hot broth, and the dish is cooked without frequent stirring until the grains are tender and the liquid is absorbed. Proper layering and controlled temperature are key to achieving the characteristic fluffy pilaf texture with separate grains.

Regional and cultural significance are prominent. In Central Asia, kazān or similar vessels are used for communal plov prepared for celebrations and gatherings. In everyday kitchens of various countries, plovikliai serve both traditional and modern versions of pilaf, with variations in spice blends and regional ingredients.

Care and variants: cast-iron plovikliai require seasoning and thorough drying to prevent rust; modern enamel, stainless steel, or aluminum versions are common for home use and may be designed for different heat sources, including gas, electric, or open fire.