Source: Studio Dagdagaz, AdobeStockAn Afghan kazan is something between a traditional kazan and a pressure cooker. It's rounded, with thick walls and a bottom, and also has an airtight lid, which increases pressure inside and cooks food faster. We've gathered 20 of the most delicious recipes for an Afghan kazan!
1. Pilaf in an Afghan Kazan
Source: mirtesen.ruDelicious, fluffy pilaf – it's simply impossible to resist its aroma.
You will need: 350 g basmati rice, 350 g onions, 1 kg beef, 350 g carrots, 50 g raisins, 1 head garlic, 40 g chickpeas, pilaf spices.
Preparation: Cut the beef into pieces, carrots into sticks, and onions into half-rings. Fry the meat in an Afghan kazan until golden, add onions, and after 5 minutes, add carrots. After another 5 minutes, add chickpeas, spices, raisins, and the head of garlic.
Pour boiling water over everything, so that the water covers the contents by one centimeter. Close the kazan and cook for 10 minutes. Add the rinsed rice, close the lid, and cook the pilaf for another 7 minutes. Stir and serve on plates.
2. Potatoes with Meat in an Afghan Kazan
Source: zdorovogotovim.ruPork or beef works equally well for this recipe.
You will need: 1.5 kg potatoes, 1.5 kg meat, 800 g carrots, 2 onions, 2 chili peppers, 3 bell peppers, spices.
Preparation: Cut all vegetables and meat into medium pieces. Layer them in the Afghan kazan: onions, meat, carrots, potatoes, and peppers. Sprinkle spices between layers to taste. Pour in 2 cups of water, close the kazan, heat it to maximum, reduce the heat, and simmer for 45 minutes.
3. Shurpa in an Afghan Kazan
Source: youtube.comA nutritious and rich shurpa that will appeal to lovers of hearty soups.
You will need: 1.2 kg lamb, 1 kg tomatoes, 500 g onions, 500 g bell peppers, 1 kg potatoes, 1 tsp coriander, 20 g cilantro, spices, 1 liter water or broth.
Preparation: Roughly chop the lamb and all vegetables. Layer onions, meat, bell peppers, potatoes, and tomatoes. Sprinkle spices between layers. Add cilantro and pour water over the shurpa. Close the kazan and wait for steam to appear. Reduce heat to minimum and cook the shurpa for 50 minutes.
4. Pork Knuckle in an Afghan Kazan
Source: dzen.ruAlthough this knuckle is cooked in beer, the alcohol evaporates from the dish.
You will need: 2 pork knuckles, 2 liters dark beer, 1 onion, 6 cloves garlic, 4 bay leaves, 1 celery root, 1 carrot, 1 tbsp black tea, 4 tbsp barbecue sauce, 3 tsp salt, 3 black peppercorns.
Preparation: Cut the onion, carrot, and celery into medium pieces. Place the knuckles in the Afghan kazan and arrange all other ingredients around them. Pour in the beer, add tea and spices, close the kazan, and heat to maximum. Cook the knuckles on low heat for about 75-80 minutes. For a beautiful crust, brush them with barbecue sauce afterwards and bake for 15 minutes in the oven.
8 Easy Lamb Recipes in an Afghan Kazan
5. Potatoes with Chicken in an Afghan Kazan
Source: youtube.comYou can use any chicken parts – breast, drumsticks, or thighs.
You will need: 1.5 kg chicken, 1.5 kg potatoes, 800 g carrots, 2 onions, spices.
Preparation: Cut all vegetables into medium pieces. In the Afghan kazan, layer onions, chicken, carrots, and potatoes on top. Sprinkle with spices, pour in 2 cups of water, and close the kazan. Heat it and simmer the dish for 40 minutes. Then release the steam and let it stand for another 10 minutes.
6. Lagman in an Afghan Kazan
Source: pigmine.ruYou can use ready-made lagman noodles or make them yourself.
You will need: 1 kg beef ribs, 1 nest of lagman noodles, 5 onions, 1 celery stalk, 2 bell peppers, 4 tomatoes, 2 potatoes, spices.
Preparation: Separate the beef ribs individually and cut the vegetables into medium pieces. Layer onions, meat, and then mixed vegetables on top in the kazan. Season everything to taste, add a glass of water, and close the kazan. Heat it until steam appears, reduce the heat, and stew for 40 minutes. Separately boil the noodles and mix them with the prepared lagman.
7. Pork Stew in an Afghan Kazan
Source: pulse.mail.ruBeef, lamb, or chicken will work just as well, but choose meat that isn't too lean.
You will need: 1 kg pork, 1 kg potatoes, 1 zucchini, 1 eggplant, 1 carrot, 2 tomatoes, 1 head garlic, 2 bell peppers, 1 liter water, 1 onion, 2 tbsp khmeli-suneli, spices.
Preparation: Cut all ingredients into medium pieces. Layer onions, pork, carrots, potatoes, and then all other vegetables in the Afghan kazan. Sprinkle spices between layers, and place the head of garlic on top. Pour in water, heat the kazan to maximum, reduce the heat, and simmer for 45 minutes.
8. Dimlama with Cabbage in an Afghan Kazan
Source: pigmine.ruThe recipe uses eggplants, but you can use zucchini instead, to taste.
You will need: 1 kg meat, 150 g lamb fat, 6 onions, 3 eggplants, 4 tomatoes, 2 bell peppers, 1 head cabbage, 10 potatoes, 2 heads garlic, spices.
Preparation: Grease the Afghan kazan with oil and layer sliced lamb fat. On top, layer the chopped meat, then onions and tomatoes. Then potatoes, bell peppers, and eggplants, and on top of them, cabbage. Add garlic and spices, cover everything with cabbage leaves, and close the kazan. Heat to maximum, reduce the heat, and simmer for 40 minutes.
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9. Beef with Vegetables in an Afghan Kazan
Source: dzen.ruA delicious and healthy recipe that takes mere minutes to prepare.
You will need: 700 g beef, 1 eggplant, 1 zucchini, 3 bell peppers, 3 celery stalks, 1 carrot, 1 onion, spices.
Preparation: Cut all ingredients into medium pieces. Layer onions in the kazan, then beef, and then all the vegetables. Season to taste and pour in 500-700 ml of water or broth. Heat the closed kazan until steam appears and simmer for 1 hour on low heat.
10. Ribs with Vegetables in an Afghan Kazan
Source: cook-dream.ruThe best way to cook ribs, as it requires almost no effort.
You will need: 400 g ribs, 2 tomatoes, 3 onions, 4 potatoes, 2 bell peppers, 1 carrot, 1 bay leaf, 4 cloves garlic, spices.
Preparation: Separate the ribs individually and cut all vegetables arbitrarily. Layer onions in the kazan, then ribs, and then the remaining ingredients on top. Add garlic and spices to taste, pour in a glass of water, and heat the Afghan kazan to maximum. Reduce the heat and simmer for 40 minutes.
11. Stewed Meat (Tushenka) in an Afghan Kazan
Source: dzen.ruYou can then can the finished stewed meat in sterilized jars for winter.
You will need: 1.5 kg pork, 1 onion, 1 tsp mixed peppercorns, 1.5 tsp salt, 1 bay leaf.
Preparation: Cut the onion into half-rings and the pork into medium pieces. Layer onions in the kazan, then layer the pork, salting each layer. Add peppercorns, bay leaf, and 200 ml of water. Close and heat the kazan, then reduce the heat and cook the stewed meat for 50 minutes.
12. Braised Lamb with Wine in an Afghan Kazan
Source: lobsterhouse.ruWe recommend adding more Caucasian spices for a fuller flavor.
You will need: 2 kg lamb, 500 g onions, 300 g carrots, 1 head garlic, 2 tbsp flour, 2 tbsp tomato paste, 1 bunch each of basil and parsley, 200 ml dry red wine, spices.
Preparation: Cut the lamb into pieces and pre-fry it in a pan until lightly browned. Arbitrarily chop the vegetables. Fry onions and carrots in the Afghan kazan with a small amount of oil for about 5 minutes. Add tomato paste, spices, flour, and stir. After 3-5 minutes, pour in the wine and simmer for another 5 minutes.
Layer the lamb on top, add garlic, all the herbs, and 300 ml of water. Close the kazan, heat until steam appears on high heat, reduce the heat, and cook the lamb in wine for 45-50 minutes.
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13. Borscht in an Afghan Kazan
Source: youtube.comThe original blend of traditions yields an excellent result.
You will need: 2 kg beef on the bone, 2 carrots, 2 beets, 700 g cabbage, 700 g potatoes, 400 g beans, 100 g tomato paste, 2 onions, spices.
Preparation: Cut the beef into pieces, grate carrots and beets, shred cabbage, finely chop onions, and dice potatoes. Rinse the beans. Layer meat, beans, and part of the onions in the kazan.
Fry the remaining onion with carrots in a pan for 4-5 minutes. Add tomato paste, beets, and fry for another 6-7 minutes. Transfer the sautéed vegetables to the kazan and add cabbage with potatoes. Pour in water until the kazan is 2/3 full. Close the lid, heat, reduce the heat, and simmer the borscht for 35-40 minutes.
14. Potatoes with Mushrooms in an Afghan Kazan
Source: pulse.mail.ruIf using wild mushrooms, rinse them thoroughly and parboil for 15 minutes in boiling water.
You will need: 1.5 kg meat, 700 g potatoes, 700 g mushrooms, 3 onions. 1 head garlic, 3 carrots, herbs, spices.
Preparation: Fry chopped onions with meat in an Afghan kazan until golden. Layer sliced potatoes and mushrooms on top, season to taste, and top with herbs and garlic. Close the kazan, heat, and simmer for half an hour on low heat.
15. Buckwheat with Mushrooms in an Afghan Kazan
Source: mykaleidoscope.ruAn excellent side dish for any meat or a standalone lean meal.
You will need: 2 cups buckwheat, 1 carrot, 500 g mushrooms, 1 onion, spices.
Preparation: Grate carrots, finely chop onions, and slice mushrooms. Lightly fry all of this in an oiled Afghan kazan. Season to taste and add rinsed buckwheat. Pour in boiling water so it covers the buckwheat by 1.5-2 cm. Close the kazan, heat until steam appears, and cook for 15 minutes on low heat.
16. Duck with Potatoes and Dried Apricots in an Afghan Kazan
Source: primemeat.ruA very original dish that can even be served for a festive table.
You will need: 1 duck, 1 kg potatoes, 2 onions, 300 g dried apricots, 500 g carrots, spices.
Preparation: Portion the duck, grease the Afghan kazan with oil, and fry the duck until golden. Add onions and fry together for another 6-7 minutes. Add potatoes, carrots, dried apricots, and spices to taste. Close the lid and cook for half an hour on medium heat.
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17. Shchi (Cabbage Soup) in an Afghan Kazan
Source: smapse.ruShchi, simmered in an Afghan kazan, turns out maximally rich.
You will need: 1 kg pork ribs, 1 head cabbage, 200 g sauerkraut, 1 onion, 1 carrot, 1 tbsp tomato paste, 2 tomatoes, 600 g potatoes, spices, herbs.
Preparation: Separate the pork ribs individually, and dice potatoes and onions. Grate carrots, shred cabbage, and mash tomatoes. Fry ribs in oil in the kazan until browned, add onions and fry for another 5 minutes. Add carrots, tomato paste, and sauerkraut with its brine. Cook for another 5 minutes.
Then add regular cabbage and mashed tomatoes, without stirring. Layer potatoes on top, season, and pour water over everything. Close the Afghan kazan, heat until steam appears, reduce the heat, and cook the shchi for about 1 hour. At the end, add herbs and serve.
18. Pea Soup with Smoked Meats in an Afghan Kazan
Source: kvashenaya-kapusta.ruChoose smoked ribs or chicken – whatever suits your taste.
You will need: 500 g smoked meats, 700 g peas, 500 g potatoes, 2 onions, 2 carrots, spices.
Preparation: Rinse peas, dice onions and carrots. Fry onions and carrots in the kazan for 4-5 minutes. Add spices, layer smoked meats, peas, and coarsely chopped potatoes. Pour water up to about 2/3 of the kazan, close it, and heat. Reduce the heat and simmer the pea soup for about 1 hour.
19. Rabbit in an Afghan Kazan
Source: pinterest.comA special dish for special occasions – no one will be able to resist!
You will need: 1 rabbit, 3 onions, 4 tbsp flour, 1 cup milk, 300 g full-fat sour cream, 100 g walnuts, 50 g butter, 1 tbsp turmeric, 1 tbsp mustard, spices.
Preparation: Portion and soak the rabbit for 1 hour in salted water. Mix flour, turmeric, and spices to taste, dredge the rabbit in this coating, and fry each piece until browned in a mixture of butter and vegetable oil.
Mix sour cream, milk, a glass of water, mustard, and spices to taste. Layer onions in the Afghan kazan, then walnuts, rabbit, and then onions again. Pour the sour cream mixture over everything, close the kazan, and heat until steam appears. Reduce the heat and simmer the rabbit for another 40 minutes.
20. Lamb with Eggplant in Beer in an Afghan Kazan
Source: dzen.ruLight, mild beer is best, as it will make the meat incredibly tender.
You will need: 1.5 kg lamb, 700 g eggplants, 1 kg bell peppers, 6 onions, 4 tomatoes, 1 kg potatoes, 1 kg carrots, 1 liter beer, 1 head garlic, 1 bunch herbs, spices.
Preparation: Cut all ingredients into medium pieces. Layer onions and meat in the kazan, then vegetables in any order. Sprinkle spices between all layers. Place herbs and garlic on top, pour beer over everything, and close the lid. Heat the Afghan kazan to maximum, reduce the heat, and simmer the lamb for 50 minutes.