Fluffy Pilaf with Pork in an Afghan Kazan – A Delicious Recipe

Source: Irina2511, AdobeStock

For pilaf to be truly successful, it's important not only to choose the right rice but also to properly prepare the entire dish. An Afghan kazan (cauldron) excels at this task, helping to keep the rice fluffy and the pork juicy at the same time. Take note of our recipe!

Preparation time: 1 hour 15 minutes.
Servings: 8.

Ingredients

• 800 g pork;
• 500 g long-grain rice;
• 2 carrots;
• 2 onions;
• 1 head of garlic;
• 600 ml hot water;
• 80 ml vegetable oil;
• 1 teaspoon cumin;
• 1 teaspoon ground coriander;
• 1 teaspoon turmeric;
• 1.5 teaspoons salt;
• 1/2 teaspoon ground black pepper.

Step-by-step recipe

1. Rinse the rice several times until the water runs clear and soak it for 20 minutes. Wash and pat dry the pork with paper towels, then cut the meat into large cubes. Peel and slice the onion into half-rings, and the carrots into long strips.
2. Heat the vegetable oil in an Afghan kazan and fry the pork for 8-10 minutes. Add the onion and carrots, then cook for another 5 minutes, stirring occasionally.
3. Add the cumin, coriander, turmeric, salt, and ground black pepper. Stir the contents of the kazan.
4. Spread the rice in an even layer, insert the head of garlic in the center, and pour water over everything.
5. Close the Afghan kazan with the lid, bring to a boil, then reduce the heat and cook the pilaf for approximately 20 minutes. Release the pressure and let the pilaf stand for another 10 minutes, then open the kazan and gently stir the rice.