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Tajik pilaf in a cauldron

Tajik Pilaf in a Cauldron

Fragrant, fluffy, and incredibly tasty — perfect for dinner! Tajik pilaf cooked in a cauldron is a fun twist on everyone's favorite dish: along with the usual ingredients, it gets a handful of chickpeas. They pair beautifully with everything else and add a healthy, hearty note.

Anna Slavina

Recipe author

Composition / ingredients

Servings:

Beef

500

Rice

350

Chickpeas

Carrots

300

Onion

100

Water (The amount of water is approximate. It should cover the layer of rice in the cauldron by about 2 centimeters.)

600

Vegetable oil

100

Fresh herbs

Cumin

Barberries

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 23 % 7 g

Carbohydrates 55 % 17 g

158 kcal

GI: 18 / 82 / 0

Cooking method

Step 1:

How do you make Tajik pilaf in a cauldron? Start by gathering your ingredients. Cover the chickpeas with cold water ahead of time and let them soak until plump — at least five hours, or better yet, overnight.
Step 2:

Cover the rice with cold water too and let it sit for an hour. Don't skip this step — soaking rinses away excess starch so the pilaf comes out light and fluffy. Use any non-parboiled rice; both short-grain and long-grain work fine.
Step 3:

Rinse the beef, pat it thoroughly dry, and cut it into small pieces no larger than 3/4 inch (2 cm). Fresh meat is best. If yours is frozen, thaw it by moving it from the freezer to the fridge — that keeps it juicy and firm. Heat the oil in the cauldron over high heat, add the beef, and fry until golden brown.
Step 4:

Cut the carrots into matchsticks, as long as you like.
Step 5:

Slice the onion into half-moons, or a little finer like I did. Once the beef is browned, add the onion and carrots at the same time. Cook everything together over high heat until the carrots are about halfway done. Then pour in cold water (about 1 cup / 250 ml, adding more if needed) and bring to a boil. Once it boils, lower the heat.
Step 6:

While the water comes to a boil, drain the chickpeas, rinse them, and add them to the zirvak (the base of the pilaf: the browned meat, onion, and carrots). Simmer everything together over low heat for about 20–30 minutes, until the meat is tender.
Step 7:

Rinse the rice, drain it, and spread it over the top in the cauldron. Add salt, pepper, and spices. Gently pour in hot water, running it down the side or over the back of a spoon so you don't disturb the rice. Use enough to cover the rice by about 1 inch (2–2.5 cm). Don't stir. Turn the heat up and cook until the rice is done. Once the water has been fully absorbed and the rice is tender, drop the heat to low, cover, and let the pilaf steam for another 15–20 minutes. Your Tajik pilaf is ready — enjoy!

Rinse the meat and be sure to pat it dry with a paper towel — otherwise the extra moisture will keep it from browning and it'll steam instead.
Tip: For rice dishes that turn out great every time, read up on how to choose and cook rice.
Any oil is only good up to a certain point — the smoke point, where it starts to burn and form harmful compounds. For how to pick the right frying temperature and the best oil for the job, read here.