Source: Zukamilov, AdobeStockThanks to the special design of the Afghan kazan, dishes cook quite quickly in it. Visually, it resembles a regular pot, but due to its special lid, increased pressure is created inside, affecting the entire cooking process. And oh, how delicious pilaf turns out when cooked in an Afghan kazan! Take note of our 10 recipes!
1. Beef Pilaf in an Afghan Kazan
Source: youtube.comIncredibly rich, aromatic, and easy to prepare.
You will need: 800 g beef, 2 cups rice, 1 onion, 2 carrots, 40 ml vegetable oil, 1 tsp. cumin, 1 head garlic, salt, 1 cup water.
Preparation: Heat oil in an Afghan kazan. Fry the diced beef until browned and set aside. Sauté the chopped vegetables for a few minutes, then add the beef, cumin, spices to taste, and one cup of water.
Simmer the mixture for 20 minutes over medium heat. Add the rinsed rice and place the garlic head in the center. If necessary, add a little more water to cover the rice. Close the kazan and cook the pilaf for another 20-30 minutes.
2. Lamb Pilaf in an Afghan Kazan
Source: postila.ruThe classic version of pilaf is made with lamb, making it especially delicious.
You will need: 500 g lamb, 300 g rice, 2-3 carrots, 2 onions, 1 head garlic, 2 tbsp. pilaf spices, 1 tsp. caraway seeds, 1 tbsp. barberry, vegetable oil.
Preparation: Soak the rice in warm water for about 1 hour in advance. Roughly chop the meat and vegetables. Heat the Afghan kazan with oil, add the onion and fry until golden. Add the lamb and fry a little more. Add caraway seeds, all spices, and carrots, pour in enough water to cover everything, and do not stir the mixture further.
Simmer everything for 5 minutes over low heat, add barberry and rinsed, dried rice. Submerge the garlic head on top and add a little more water to cover the rice. Close the Afghan kazan and cook the pilaf for 20-25 minutes.
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3. Pork Pilaf in an Afghan Kazan
Source: kafe-briz.ruFor a beautiful golden hue in your pilaf, add a spoon of turmeric.
You will need: 1 kg pork, 1 kg carrots, 1 onion, 1 head garlic, 1 kg rice, pilaf spices, vegetable oil.
Preparation: Lightly fry the pork, cut into medium pieces, in heated oil, add the onion and fry for another couple of minutes. Add the carrots cut into strips, stir, and add all the spices. Pour in enough water to cover the vegetables, add the garlic head, and close the kazan. Simmer the zirvak for 10 minutes over low heat.
Release the steam and add the rinsed rice. Add a little more water if necessary, close the Afghan kazan again, and cook the pilaf for another 10-15 minutes. Release the pressure and let the dish rest for a while.
4. Duck Pilaf in an Afghan Kazan
Source: vkusnoe-doma.ruDuck thighs or legs are best suited for this recipe.
You will need: 1 kg duck, 100 ml vegetable oil, 3 onions, 2 heads garlic, 1 hot pepper, 1 kg rice, 4 carrots, 1 tbsp. cumin, pilaf spices.
Preparation: Trim excess fat from the duck and render it in the kazan until crispy. Remove the crispy bits, add oil, and fry the sliced onions (half-rings) in this mixture until golden. Add the duck pieces and fry for another 5 minutes, stirring. Add the carrot sticks and fry for another 10 minutes.
Add cumin and spices, add the garlic heads and hot pepper, pour in enough water to cover everything by 1 cm. Simmer everything together for half an hour over low heat. Add the rinsed rice, pour in a little more water to cover it, and close the Afghan kazan with the lid. Cook the pilaf for 15-20 minutes.
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5. Chicken Pilaf in an Afghan Kazan
Source: kalugakuhni.ruA light, tender, and practically diet-friendly pilaf recipe. You can use either chicken fillet or other parts of the chicken.
You will need: 1 kg chicken, 500 g rice, 1 onion, 3 carrots, 1 head garlic, pilaf spices, vegetable oil.
Preparation: Rinse the rice, cut the vegetables into strips, and cut the chicken into medium pieces. Heat the kazan with oil, fry the onion until golden, and add the spices. Add the chicken and fry for another 5 minutes, stirring.
Add the carrots and garlic head, pour in enough water to cover the vegetables, and simmer the zirvak for 20 minutes over medium heat without a lid. Add the rice, cover the kazan with the lid, and cook the pilaf for another 10 minutes.
6. Pilaf with Dried Apricots in an Afghan Kazan
Source: chefmarket.ruA Kazakh recipe that no one can resist.
You will need: 1 kg lamb, 3 carrots, 4 onions, 500 g basmati rice, 200 g dried apricots, 1 head garlic, pilaf spices, vegetable oil.
Preparation: Roughly chop the vegetables and meat, rinse the rice and dried apricots. Fry the lamb in a heated kazan for about 7 minutes, add spices and onion, and cook for another 5 minutes. Add the carrots and cook a little more. Add the rice, dried apricots, and garlic cloves. Pour in 2 cups of water, close the kazan, and cook the pilaf for 15 minutes. Remove the kazan from the heat, release the steam, and let the pilaf rest for another 20 minutes.
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7. Pilaf with Raisins and Nuts in an Afghan Kazan
Source: goodfon.ruAuthentic Afghan pilaf turns out best in an Afghan kazan.
You will need: 1 kg pork, 70 ml vegetable oil, 900 g rice, 600 g carrots, 3 onions, 1 packet cumin, 1 head garlic, 500 ml water, 50 g raisins, 100 g walnuts, 3 cloves, spices and salt.
Preparation: Cut the pork into medium-sized pieces, soak the rice in warm water for 20 minutes, thinly slice the vegetables, and finely chop the nuts. Rinse the raisins. Heat oil in the kazan, lightly fry the carrots, add the nuts, and fry for another 3-5 minutes. Add the onion, raisins, and spices. Fry for a few more minutes together and set everything aside on a plate.
Fry the meat with cumin in the kazan until golden and then layer the rinsed rice on top. Place the vegetables on top and insert the garlic head. Pour water over everything, close the Afghan kazan, and cook the pilaf for 30 minutes.
8. Pilaf with Chickpeas in an Afghan Kazan
Source: dzen.ruFor this recipe, you absolutely need dried chickpeas, not canned.
You will need: 600 g lamb, 500 g rice, 500 g onions, 500 g carrots, 170 ml vegetable oil, 100 g chickpeas, 2 heads garlic, 1 tsp. cumin, spices.
Preparation: Cut the lamb and vegetables into medium pieces, rinse the chickpeas and rice. Heat oil in the kazan and fry the meat for a few minutes. Add the onion and fry everything together until golden. Add the carrots, stir, and fry for another 10 minutes.
Add the chickpeas, pour in enough water to cover the mixture, add spices, and simmer for half an hour. Add the rice, insert the garlic heads, and add a little more water if needed. Close the kazan and cook the pilaf for 20 minutes.
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9. Pilaf with Prunes in an Afghan Kazan
Source: vk.comVery aromatic, with a slight tartness and at the same time a subtle sweetness.
You will need: 500 g rice, 500 g beef, 150 g prunes, 3 onions, 3 carrots, 2 heads garlic, 1 tsp. cumin, 1 tsp. paprika, pilaf spices, vegetable oil.
Preparation: Heat oil in an Afghan kazan and fry the beef, cut into medium pieces, until browned. Add the chopped onion and carrots, and fry for another 5-7 minutes. Add the rinsed prunes, spices, and water to cover the zirvak.
Simmer everything for 20 minutes over low heat. Add the rinsed rice, insert the garlic heads, and add more water. Close the kazan and cook the pilaf for another 20 minutes. Release the pressure and let it rest for a while.
10. Lenten Pilaf with Pumpkin in an Afghan Kazan
Source: youtube.comA good seasonal pilaf recipe when you want some variety.
You will need: 500 g rice, 300 g pumpkin, 300 g carrots, 200 g onions, 2 tbsp. raisins, 1 tsp. barberry, 1 tsp. turmeric, pilaf spices, vegetable oil.
Preparation: Slice the onion into feathers, dice the pumpkin, and cut the carrots into sticks. Rinse the rice. In a heated kazan, fry the onion until soft, add the carrots and a little water, and simmer the vegetables for 10 minutes. Add spices and stir.
Layer the pumpkin, and on top of it, the rice. Level it out, but do not stir. Pour in hot water (to cover everything by approximately 1-2 cm), close the kazan, and cook the pumpkin pilaf for 15 minutes. Release the steam and let the pilaf rest for a while.