Vegetables in an Afghan Kazan: 8 Simple and Incredibly Delicious Recipes

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In an Afghan kazan, vegetables cook in their own juices and under pressure, allowing their flavors to fully develop. Try different combinations! This collection of recipes will be useful for both everyday and fasting menus!

1. Vegetable Stew in an Afghan Kazan

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All ingredients retain their shape while becoming soft and aromatic.

You will need: 2 eggplants, 1 zucchini, 1 bell pepper, 2 tomatoes, 150 g cauliflower, 1 carrot, 1 onion, 2 cloves garlic, vegetable oil, salt, spices, aromatic herbs.

Preparation: Roughly chop all vegetables. Heat oil in the kazan and sauté the onion and carrot until soft. Add the remaining vegetables, finely chopped garlic, and spices, pour in 1 cup of water, close the Afghan kazan with the lid, and bring to a boil. Then, cook the stew for another half an hour over low heat.

2. Potatoes with Vegetables in an Afghan Kazan

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This dish is perfect for a hearty family dinner.

You will need: 700 g potatoes, 2 eggplants, 2 bell peppers, 2 tomatoes, 2 carrots, 2 onions, 100 ml water or tomato juice, vegetable oil, salt, spices.

Preparation: Chop all ingredients. Sauté the onion and carrot directly in the kazan, add the rest of the vegetables, season, and pour in water or tomato juice. Close the Afghan kazan with the lid, bring to a boil until steam starts escaping from the valves, then reduce the heat. Cook the vegetables for another 20-30 minutes.

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3. Vegetables with Mushrooms in an Afghan Kazan

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Mushrooms not only add flavor but also make the dish more filling, even without meat.

You will need: 400 g potatoes, 2 bell peppers, 2 tomatoes, 300 g mushrooms, 2 carrots, 1 onion, 3 cloves garlic, 2 tbsp tomato paste, vegetable oil, salt, spices.

Preparation: Chop vegetables and mushrooms, finely mince garlic. Sauté onion, carrot, and mushrooms until golden directly in the Afghan kazan. Add all other vegetables and spices. Dilute tomato paste in 100-150 ml of water, pour over the vegetables, and close the kazan. Bring to a boil, then reduce heat and cook for approximately another 25 minutes.

4. Vegetables in Tomato Sauce in an Afghan Kazan

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Any tomato sauce will also work here instead of tomato paste.

You will need: 2 eggplants, 2 zucchinis, 3 potatoes, 2 tomatoes, 1 bell pepper, 1 carrot, 1 onion, 3 tbsp tomato paste, 2 cloves garlic, vegetable oil, salt, spices, aromatic herbs.

Preparation: Chop and place all vegetables into the Afghan kazan. If desired, tomatoes can be grated. Add a little vegetable oil, salt, and spices. Dilute tomato paste in 100-120 ml of water, pour it over the vegetables, close the kazan with the lid, and bring to a boil. When steam starts escaping from the valves, reduce the heat to minimum and cook the dish for about 20-25 more minutes.

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5. Cabbage with Vegetables in an Afghan Kazan

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A wonderful side dish made from the most accessible and inexpensive ingredients!

You will need: 600 g cabbage, 1 bell pepper, 1 carrot, 1 onion, 2 tomatoes, vegetable oil, salt, spices.

Preparation: Shred the cabbage, peel and grate the tomatoes, and chop the remaining vegetables. Sauté the onion, carrot, and bell pepper directly in the kazan for 5-7 minutes. Add the cabbage, tomato puree, salt, spices, and a little water. Close the Afghan kazan with the lid, bring to a boil, then simmer for another 20-25 minutes over low heat.

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6. Vegetables with Green Beans in an Afghan Kazan

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Green peas will also work!

You will need: 2 zucchinis, 3 potatoes, 2 carrots, 4 tomatoes, 200 g green beans, 2 bell peppers, 1 onion, vegetable oil, salt, spices.

Preparation: Chop the vegetables and sauté the onion and carrot in the Afghan kazan. Add the remaining ingredients, salt, season, and pour in a few spoons of water. You can also add tomato paste or sour cream to taste. Close the kazan, bring to a boil, then cook the vegetables for approximately 20-25 minutes over low heat.

7. Vegetables with Beans in an Afghan Kazan

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Boil the beans beforehand to save time later.

You will need: 1 cup cooked or canned beans, 2 potatoes, 1/2 head of cabbage, 3 celery stalks, 1 eggplant, 2 bell peppers, 3 tomatoes, 1 carrot, 1 onion, vegetable oil, salt, spices.

Preparation: Roughly chop all vegetables and sauté the onion, carrot, and celery in the Afghan kazan until soft. Add the potatoes and fry for another 3 minutes. Add the remaining ingredients, salt, season, and close the kazan with the lid. When steam starts escaping from the valves, reduce the heat and cook the vegetables for about 20 more minutes.

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8. Vegetables in Sour Cream in an Afghan Kazan

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A sour cream sauce that wonderfully complements any vegetable stew.

You will need: 3 zucchinis, 1 eggplant, 2 carrots, 1 bell pepper, 1 onion, 100 ml sour cream, vegetable oil, salt, spices.

Preparation: Chop all ingredients and sauté the onion, carrot, and bell pepper until soft. Add the remaining vegetables, salt, season, and add sour cream. If desired, pour in a few spoons of water. Close the Afghan kazan with the lid, bring to a boil, then cook the dish for another 25 minutes over low heat.