How To Cook Plov in a Kazan:

• Heat the oil in a Kazan over high heat (this can be made over a propane cooking stove.)
  
• Fry the meat for about 20 minutes, stirring occasionally. Add the onions and fry for about 10 minutes or until translucent.
  
• Using a slotted spoon stir in part of the carrots and fry for about 5 minutes (if you throw them all in, it will mush towards the end.) 
  
• Add 10 cups of water, 1 tsp ground cumin, 3 Tbsp salt, half the raisins, 2 heaping Tbsp of Plov Seasoning, and 1 whole bulb of garlic. Simmer this covered, over med-low heat for 1 hour and 40 minutes. Be sure to regulate the fire during this time. You want a slow simmer.
  
• After an hour, bring the water back to a rapid boil and add the remaining carrots, raisins, the other garlic bulb, drained rice, 1 Tbsp of cumin seeds, and 1 liter of water. Boil over high until half of the liquid evaporates scrapping the sides towards the center to make a hill so the rice doesn't stick to the sides, (about 20 minutes, DO NOT STIR.) 
  
• Place a dinner plate over the top and cover the Kazan with the lid. Simmer over low for 45 minutes. Allow the fire to die out and don't open the Kazan. Serve with Shakarob (a tomato and onion salad.)