Tajik pilaf in a cauldron

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Tajik pilaf in a cauldron? Prepare your food. Fill the chickpeas with cold water in advance and leave until they swell for at least five hours, or preferably overnight.

2. STEP 2

   

   Also cover the rice with cold water and leave for an hour. Do not neglect this point, soaking will allow you to get rid of excess gluten and the pilaf will turn out crumbly. Take any unparboiled rice - both round and long grain will do.

3. STEP 3

   

   Wash the meat, dry it well and cut into small pieces no larger than two centimeters. It is better to choose fresh meat. If you have frozen, defrost it by transferring it from the freezer to the refrigerator - this way it will retain its juiciness and proper structure. Heat oil in a cauldron over high heat. Dip the meat into it and fry until golden brown.

4. STEP 4

   

   Cut the carrots into strips, choose the length to your taste.

5. STEP 5

   

   Cut the onion into half rings or, like me, a little smaller. Once the meat is browned, add the onions and carrots at the same time. Cook everything together until the carrots are half cooked, still over high heat. Then pour in cold water (about 250 ml, add more if necessary) and bring to a boil. After boiling, reduce the heat.

6. STEP 6

   

   While the water is boiling, drain the chickpeas, rinse them and place them in a zirvak (this is the basis of our pilaf: fried meat, onions and carrots). Cook everything together over low heat for about 20-30 minutes until the meat is cooked through.

7. STEP 7

   

   Rinse the rice, drain the water and place in a cauldron. Then add salt, pepper and spices. Carefully pour hot water over the side or spoon. Take enough water to cover the rice by 2-2.5 cm. Do not stir. Increase the heat and simmer the pilaf until the rice is cooked. When the water is completely absorbed and the rice is ready, reduce the heat to low and simmer the pilaf for another 15-20 minutes under the lid. Tajik pilaf is ready, bon appetit!

Comments on the recipe

Natalia M

22.11.2023

4.5

For lunch I wanted to serve hearty pilaf. From all the variety of recipes on the site, I chose Tajik pilaf in a cauldron, because I have not yet tried adding chickpeas to this dish. It turned out that rice and chickpeas get along well together). For zirvak, I fried meat, onions and coarsely chopped carrots. I added chickpeas soaked the night before (note that they greatly increase in volume). Barberry and cumin, it seems to me, are ideal for pilaf. I simmered the zirvak until the meat was ready. As recommended by the author, I washed the rice (special for pilaf) and soaked it for about two hours. I changed the water several times. After this procedure, he began to “creak” in his hands. And after cooking, the rice became crumbly, but at the same time juicy! I added a head of garlic for a spicy aroma. The pilaf is amazingly delicious! The chickpeas and rice were so well soaked in the meat juices! This nutritious and flavorful dish is now in my treasury.

Alena

22.11.2023

4.6

Looks nice! For this reason, I don’t mind sharing my recipe, here it is

Bun

22.11.2023

5

We cooked Tajik pilaf in a cauldron for lunch - it was very tasty and filling! I really like this pilaf recipe, and the only spices added are barberry and cumin. You can cook it both at home and outdoors. We did it outdoors. It turns out very tasty - just a delight, and the cooking process is very exciting. Thank you very much for the recipe!