Pilaf in a cauldron on the stove - 12 cooking recipes

Rich, rich, rich in flavors, pilaf in the old days was cooked in the open air in a large cauldron over a fire. They did this mainly because the dish was considered ritual; it was often prepared on special occasions, both joyful and sad. And they cooked in huge quantities, so that there was enough for many eaters.

In modern life, the ritual component for the dish still remains somewhere, but most of us cook pilaf in a cauldron on the stove simply because it is very tasty. By pilaf we mean all its varieties, from savory to sweet, with meat and fruit. By the way, a real pilaf recipe includes not only rice, meat, garlic, onions, carrots, salt and dry spices, but also some dried fruits, or better yet, an assortment of them.

The shape and size of the cauldron do not matter and are selected according to personal preferences. However, it’s also not worth taking a very small one - a medium one will be just right. Its bottom may or may not be rounded, but the first one is considered more convenient. The thickness of the cauldron and the material from which it is made are extremely important: thick is preferable, and the material - cast iron - will be just right. Although it will do just fine from stainless steel or tempered glass. It’s better not to look at aluminum - this metal not only heats up quickly, but also cools down just as quickly. And for pilaf, prolonged high temperature is important - in this state it reveals all its aromas. There is an opinion among people that after cooking pilaf it is better to wrap it in a thick blanket and let it simmer in this state for at least half an hour. If the cauldron is thick and retains heat for a long time, this procedure is no longer necessary.