Pilaf on fire in a cauldron

Pilaf over a fire in a cauldron is a dish that is in demand and popular for treating a large company “in the field.” There are special requirements for it: crispness and golden color of the rice, meat that melts in your mouth and definitely a taste with the aroma of spices. For tasty pilaf, it is important to choose good ingredients, and the secrets of preparation are indicated in the recipes.

Crumbly Uzbek pilaf in an Afghan cauldron on a fire

Various dishes are prepared in an Afghan cauldron, and crumbly Uzbek pilaf turns out great in this dish. The device of the cauldron is similar to a pressure cooker and in it meat, even very tough ones, is cooked quickly, so all the ingredients for pilaf are prepared immediately. In this recipe we prepare lamb pilaf, choose rice and seasonings special for pilaf.

1. 
   Pilaf over a fire in a cauldron is prepared quite simply. Cut the lamb shoulder into small pieces, removing the bones.
2. 
   Place the Afghan cauldron over an open fire/bonfire and heat the vegetable oil in it. Then fry the lamb pieces well in oil until golden brown on all sides. Fry the meat for at least 10 minutes.
3. 
   Peel, rinse and chop vegetables (carrots and onions) in advance. Add chopped onion to the fried lamb and fry for 5 minutes.
4. 
   Then put the chopped carrots, a head of unpeeled garlic with a pod of hot pepper into the cauldron. Sprinkle everything with salt and pilaf seasoning to your taste. Pour 2-3 glasses of clean water into the cauldron, close the lid and cook these ingredients, that is, zirvak, for 15 minutes.
5. 
   After this time, open the lid of the cauldron and remove the garlic and pepper.
6. 
   Rinse the rice several times with cold water. Then lay it in an even layer on top of the meat and place the head of garlic in the middle of the rice. Add another half glass of clean water to the cauldron and close the lid. Cook pilaf for another 20 minutes.
7. 
   Remove the crumbly pilaf cooked in an Afghan cauldron over a fire from the heat, mix gently, transfer to a large dish and serve for the meal. Bon appetit!

Pork pilaf in a cauldron over a fire

Pork pilaf, like the more familiar meat for us, is easy to prepare in a cauldron over a fire, and the dish will be distinguished by its special smoky taste. The most difficult part is maintaining optimal heating of the cauldron, but this is a man's job. We prepare pilaf from boneless pork and long rice. The proportion of ingredients is designed for half a 5-liter cauldron and for preparing crumbly pilaf with a rich taste.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 7.

Ingredients:

• Pork without bone – 700 gr.
• Rice – 500 gr.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Garlic – 1 head.
• Salt – 1 tbsp. l. with a slide.
• Vegetable oil - for frying.

Seasonings:

• Zira - to taste.
• Barberry - to taste.
• Turmeric - to taste.
• Dried tomato - to taste.

Cooking process:

Step 1. Immediately prepare all ingredients for pilaf according to the recipe.

Step 2. Heat vegetable oil in a cauldron. Pork, washed and dried with a napkin, cut into medium pieces and transfer to hot oil.

Step 3. Stirring occasionally, fry the pork pieces until orange on all sides.

Step 4. Peel the onion and cut into thin half rings or small cubes.

Step 5. Place the chopped onion in a cauldron with the fried pork.

Step 6. Fry the onion, stirring, until light golden brown.

Step 7. Cut the peeled and washed carrots into thin strips.

Step 8. Add the chopped carrots to the cauldron and fry all the ingredients for 10 minutes.

Step 9. Then sprinkle the meat and vegetables with seasonings to your liking and fry everything for another 5 minutes so that they give off their aroma.

Step 10. Next, pour a spoonful of salt and add a little clean water. Close the cauldron with a lid and simmer the meat and vegetables (zirvak) for 15 minutes.

Step 11. After this time, remove the cauldron from the heat. Place well-washed rice in an even layer on top of the zirvak.

Step 12. Pour clean water in a thin stream over a spoon or the wall of a cauldron 2 cm above the rice layer.

Step 13. Close the cauldron with a lid and place over the fire, reducing it slightly. Simmer the pilaf without opening the lid for 20-30 minutes.

Step 14. During this time, the rice will completely absorb all the liquid.

Step 15. Place peeled garlic cloves into a layer of rice. Close the cauldron with a lid again and keep the pilaf on low heat for another 5 minutes.Then remove the cauldron from the heat and let the pilaf steep for 10 minutes.

Step 16. Gently stir the cooked pork pilaf in a cauldron over a fire and the dish can be served. Bon appetit!

Crumbly pilaf with lamb in a cauldron

Crumbly pilaf with lamb in a cauldron, and not every dish with meat, rice and carrots can be called pilaf, in this recipe we cook it over an open fire, which will be as close as possible to the ideal pilaf. We cook pilaf in a cast iron cauldron with a stove, take lamb and crumbly rice. There should be a lot of carrots in the pilaf and onions and garlic will be obligatory vegetables, and we use a special set of seasonings for this dish.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Lamb (ham) – 1 kg.
• Rice – 1 kg.
• Vegetable oil – 250 ml.
• Seasoning for pilaf – 1.5 tbsp.
• Zira – 1 tsp.
• Carrots – 1 kg.
• Onion – 5 pcs.
• Garlic – 4 heads.
• Salt - to taste.

Cooking process:

Step 1. Prepare the ingredients for pilaf according to the recipe. Also prepare a cauldron and light a fire.

Step 2. Pour boiling water over the rice with a spoonful of salt for 30-40 minutes. Peel and rinse the vegetables. Cut the onion into thin half rings and the carrots into strips. It can be crushed with a special grater.

Step 3. Trim the lamb leg and cut the meat into medium pieces.

Step 4. When the fire and all the ingredients are prepared, you can begin the cooking process itself.

Step 5. Heat the cauldron well and heat the vegetable oil in it. If a match flares up in the oil, then you can put meat in it.

Step 6. Place the lamb pieces into a cauldron and stir-fry for 5 minutes.

Step 7. Then add the chopped onion to the meat and fry it until golden brown.

Step 8Place chopped carrots on top of the meat. Sprinkle all ingredients with salt to your taste and add seasonings. Place 4 heads of unpeeled garlic in a cauldron and pour in a little water to just cover the carrots. Close the cauldron with a lid and simmer zirvak (meat with vegetables) for 20 minutes until the carrots are ready.

Step 9. Rinse the rice several times with cold water, place it in an even layer on top of the zirvak and compact it a little with a slotted spoon.

Step 10. Then salt the rice a little, add a teaspoon of cumin and fill it with water so that it just covers the layer of rice, because we have it soaked.

Step 11. Close the cauldron with a lid, add heat under it and cook the pilaf for 30 minutes.

Step 12. While cooking, stir the rice several times with a spoon, piercing it to the bottom and collecting it in a mound in the middle so that the liquid evaporates.

Step 13. When the rice is ready, remove the firewood, leaving only hot coals, and simmer the pilaf for another 10 minutes. Then remove the cauldron from the heat and mix the pilaf well with a spoon.Step 14. Transfer the prepared crumbly pilaf with lamb in a cauldron to a dish and serve. Bon appetit!

Pilaf with chicken over a fire in a cauldron

Chicken pilaf over a fire in a cauldron, prepared according to the recipe recommendations, is not inferior in quality to traditional lamb pilaf, but it turns out more tender. Crumbly rice in pilaf and soft juicy meat are obtained only when using a cast iron cauldron. The rice for chicken pilaf is long-grain or steamed, and the set of seasonings and vegetables is the same as for classic pilaf. Chicken pilaf is prepared without zirvak.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Chicken fillet – 500 gr.
• Steamed long-grain rice – 600 gr.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Garlic – 1 head.
• Vegetable oil – 80 ml.
• Zira – 1 tsp.
• Paprika – 1 tsp.
• Barberry – 1 tsp.
• Bay leaf – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Immediately prepare all the ingredients for the pilaf according to the recipe, because the dish cooks quickly over an open fire. Peel and rinse the vegetables. Cut the onion into thin half rings and the carrots into strips. Wash the chicken fillet, dry it and cut into medium pieces. Rinse the rice several times with cold water.

Step 2. Place a cauldron over an open fire, heat the vegetable oil well and quickly fry the fillet pieces for 2-3 minutes until golden brown.

Step 3. Then add the chopped onion to the fried meat and, while stirring, fry it until golden brown.

Step 4. Then put the chopped carrots into the cauldron and fry them for 5-7 minutes, also while stirring with a slotted spoon. Sprinkle the fried ingredients with salt and black pepper and the seasonings indicated in the recipe to your taste. Place an unpeeled head of garlic in a cauldron.

Step 5. Place the prepared rice in an even layer on top of the meat and vegetables.

Step 6. Sprinkle a handful of barberries evenly on top of the rice for a special sour taste of the pilaf, but this is optional.

Step 7. Lastly, pour all the ingredients with cold water 2 cm above the rice layer and pour the water in a thin stream so as not to disturb the layers of pilaf.

Step 8. Bring the pilaf to a boil and cook for 7 minutes without covering the cauldron with a lid.

Step 9. When the rice has absorbed some of the liquid and its grains can be seen through the water, close the cauldron, reduce the heat or move it away from high heat.

Step 10. Cook pilaf for 25 minutes.During this time, open the lid a couple of times to remove steam and if the rice remains hard, add a little water through a slotted spoon.

Step 11. Then assemble the finished pilaf into a mound, remove from the heat, close the lid and leave for a few minutes to infuse, and during this time prepare the vegetables and bread. Transfer the pilaf cooked with chicken in a cauldron over a fire to a dish and serve. Bon appetit!

Pilaf with beef in a cauldron over a fire

Pilaf with beef in a cauldron over a fire is as close to traditional Uzbek pilaf as possible, since there are few fans of lamb and it is successfully replaced by beef. For pilaf on a fire, it is better to choose young beef/veal and not frozen, so that it cooks faster. The meat is fried with onions and stewed with vegetables over high heat, that is, in essence, zirvak is prepared, and then rice with seasonings is added and the pilaf is cooked over low heat. Rice is soaked in cold water before cooking.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Young beef/veal – 1 kg.
• Round rice – 1 kg.
• Carrots – 700 gr.
• Onion – 2 pcs.
• Corn oil – 200 ml.
• Zira (whole and ground) – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, prepare all the ingredients for the pilaf. Peel the vegetables, rinse and cut the onion into half rings and the carrots into strips. Rinse the meat and cut into medium pieces. Over a large open fire (bonfire), heat the corn oil in a cauldron and fry the onion slices in it until brown.

Step 2. Place the pieces of beef into the cauldron with the fried onions and fry them while stirring until the meat juice has completely evaporated.Sprinkle the meat with salt to your taste.

Step 3. Cover the fried beef with an even layer of carrot sticks and sprinkle with cumin and black pepper. Do not mix the ingredients.

Step 4. Cover the cauldron with a lid and cook the zirvak for 40 minutes.

Step 5. During this time, the carrots will release their juice and become soft.

Step 6. Place the prepared rice in an even layer on top of the carrots. In a thin stream or through a slotted spoon, pour all the ingredients with clean water 2 cm above the rice layer.

Step 7. Sprinkle two tablespoons of rice on top. spoons of salt.

Step 8. Bring the pilaf to a boil over high heat and do not cover the cauldron.

Step 9. Then turn the heat down and cook the pilaf until all the liquid has evaporated to the maximum.

Step 10. The liquid should remain only at the walls of the cauldron.

Step 11. Using a slotted spoon, carefully assemble the pilaf into a mound. Close the cauldron with a lid and simmer over the coals for 30 minutes.

Step 12. After this time, carefully mix the cooked pilaf with beef over a fire in a cauldron and serve on a large platter. Bon appetit!

Pilaf with chickpeas on fire

Pilaf with chickpeas is prepared over a fire less often than traditionally, but this option is also tasty and satisfying. Chickpeas, although they have a neutral taste, in pilaf they complement meat and rice well and partially replace its quantity. The dish turns out to be nutritious and less expensive. In this recipe we prepare pilaf with lamb, but you can replace it with beef. We soak the chickpeas in advance and add them to the zirvak, but otherwise the pilaf is cooked over a fire, like its other variants.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 8.

Ingredients:

• Chickpeas – 200 gr.
• Lamb – 800 gr.
• Long grain rice – 600 gr.
• Carrots – 600 gr.
• Onion – 100 gr.
• Garlic – 1 head.
• Chili pepper – 1 pc.
• Salt – 2 tsp.
• Cumin – 1 tsp.

Cooking process:

Step 1. For pilaf, rinse the chickpeas and fill them with cold water for at least 2 hours in advance. Soak the rice for 1 hour. Before you start cooking pilaf over an open fire (bonfire), immediately prepare all the ingredients. Wash the lamb and cut into medium pieces.

Step 2. Peel and rinse the onions and carrots. Then cut the carrots into strips and the onion into half rings.

Step 3. Place the cauldron over high heat, heat the vegetable oil well and fry the chopped onion until golden brown.

Step 4. Then add the pieces of lamb to the onion and fry them also over high heat and stirring for 7 minutes.

Step 5. Add carrot sticks to the fried meat, fry for a couple of minutes and fill everything completely with water. Place an unpeeled head of garlic and a pod of hot pepper into the cauldron.

Step 6. Then immediately transfer the soaked chickpeas into the cauldron and add salt to your taste. Make the fire under the cauldron smaller. Simmer the zirvak while stirring and without a lid for 10 minutes.

Step 7. Remove the garlic and pepper from the cauldron. Place the prepared rice in an even layer on top of the meat, without mixing it with the rest of the ingredients. Simmer the pilaf without covering the cauldron until the liquid evaporates.

Step 8. When the liquid remains only at the bottom of the cauldron, return the garlic and pepper to the pilaf and sprinkle everything with cumin. Close the cauldron with a lid. Leave only hot coals under the cauldron so that there is no flame. Simmer the pilaf for another 20 minutes.

Step 9. After this time, remove the cauldron from the fire (fire). Gently mix the prepared pilaf, transfer to a dish and serve. Bon appetit!

Pilaf on fire with fat tail

Pilaf on the fire with fat tail is a variant of the original Uzbek pilaf, in which fat tail fat covers all the rice grains with a thin layer and the pilaf turns out to be very crumbly, fatty and incredibly tasty. The ingredients of the recipe are designed for a large company and you need a cauldron with a capacity of 9 liters, but they can be halved. We prepare pilaf from lamb on the bone and red rice. We take a lot of onions and carrots and add seasonings with raisins and a handful of cumin.

Cooking time: 2 hours.

Cooking time: 40 minutes.

Servings: 20.

Ingredients:

• Lamb – 3 kg.
• Red rice – 2 kg.
• Fat tail fat (vegetable oil – 1 l.) – 1 kg.
• Carrots – 2 kg.
• Onion – 1 kg.
• Raisins – 200 gr.
• Garlic – 2 heads.
• Seasoning for pilaf – 100 gr.
• Zira – 1 small handful.
• Salt - to taste.

Cooking process:

Step 1. Rinse three legs of lamb well with cold water and remove excess moisture with a towel.

Step 2. Using a hatchet and knife, cut the lamb into large pieces. Remove large bones.

Step 3. Rinse a piece of fat tail fat, dry it with a napkin and cut into small pieces.

Step 4: Prepare a fire or stove with high heat. Place a cauldron on it and heat it well. Place pieces of fat tail fat into a cauldron and melt everything while stirring so that pure fat and greaves remain, which can be removed with a slotted spoon.

Step 5. Place pieces of lamb into hot fat and quickly fry them until golden brown on all sides. Fry the meat in portions so that the temperature of the cauldron does not drop.

Step 6. Then put all the fried meat back into the cauldron.

Step 7. Cut the peeled onion into rings.

Step 8. Place it in a cauldron on top of the meat and more in the middle, as it may burn at the edges. Fry the onion while stirring with a spatula for 5-10 minutes.

Step 9. Cut the peeled carrots into large strips.

Step 10. Place the chopped carrots in a cauldron and fry, stirring for another 10 minutes.

Step 11. Then add two heads of garlic, peeled from the outer husk, into the cauldron and add a set of seasonings for pilaf, which is best bought at the market.

Step 12. For maximum flavor, rub the cumin in your palms and pour into a cauldron.

Step 13. Sprinkle these ingredients with salt to your taste, of course, within reasonable limits. The cauldron should have enough fat and vegetable juice to cover the zirvak. If there is not enough juice, then add a little boiling water so that the zirvak is completely covered with liquid. Do not reduce the temperature of the cauldron. Cook zirvak for 10 minutes.

Step 14. After this time, taste the meat for doneness and, if it is soft, you can start eating rice. Remove the heads of garlic from the cauldron. Rinse red rice (this is unpolished rice) well with cold water in a colander until white, but you can also use regular long-grain rice.

Step 15. Place half of the rice on top of the zirvak in an even layer. Place washed raisins in the middle so that they do not touch the walls of the cauldron, otherwise they will burn. Then spread the second portion of rice in an even layer. Do not mix the layers of pilaf. Carefully pour these ingredients with hot water 2 fingers above the rice layer. Taste the water and it should be saltier than usual, and the rice will absorb the salt.

Step 16. Keep the pilaf over high heat and without a lid until all the liquid has boiled away.

Step 17. After the liquid has boiled away, use a spatula to assemble the pilaf into a mound, separating it from the walls. Taste the rice and it should still be a little undercooked. If the rice is hard, then add water to the cauldron. Then return the heads of garlic to the middle of the pilaf. Cover the cauldron with a lid.Leave only hot coals underneath. Simmer the pilaf for another 30-40 minutes.

Step 18. After this time, transfer the pilaf with fat tail cooked over the fire onto a large dish and serve. Bon appetit!

Real pilaf on fire with barberry

Real pilaf on a fire with barberry, as a classic Uzbek spice, giving the pilaf fruity notes and pleasant sourness, is a favorite dish from the line of treats for a large company in nature. Barberry is often used whole and placed in zirvak along with other spices. In this recipe we prepare real pilaf from lamb. We take meat, rice, onions and carrots in equal quantities. We will supplement the barberry with cumin and saffron in the amount of half a glass, like the sellers at the market.

Cooking time: 2 hours.

Cooking time: 40 minutes.

Servings: 10.

Ingredients:

• Lamb – 1 kg.
• Rice – 1 kg.
• Carrots – 1 kg.
• Onion – 1 kg.
• Garlic – 4 heads.
• Vegetable oil – 0.5 l.
• Barberry – ½ cup.
• Zira – ½ cup.
• Saffron (not ground) – ½ cup.
• Salt – 1.5 tbsp.

Cooking process:

Step 1. Take boneless lamb for pilaf. Rinse the meat, dry with a napkin and cut into medium pieces. If there is no lamb, then it can be replaced with pork or young beef.

Step 2. Peel the onion and cut a quarter into rings.

Step 3. Peel the carrots, rinse and cut into cubes. Rinse the rice several times and cover with cold water with a tablespoon of salt.

Step 4. Light an open fire (bonfire). Place a cauldron on it and heat it.

Step 5. Pour vegetable oil into a hot cauldron and heat it well too.

Step 6. Carefully, so as not to burn yourself, place the pieces of meat into the hot oil and immediately stir them quickly.It is important that the pieces are immediately covered with a golden brown crust and remain juicy inside.

Step 7. Add chopped onion to the fried meat.

Step 8. Mix the meat and onions and fry until the onions also become golden brown.

Step 9. Then put the chopped carrots into the cauldron.

Step 10. Fry it while stirring just until soft.

Step 11. Add salt to the fried ingredients with the seasonings indicated in the recipe: cumin, saffron and dry barberry.

Step 12. Then pour some water into the cauldron and cook the zirvak for 5-10 minutes.

Step 13. Place the prepared rice in an even layer on top of the zirvak, just so that it does not touch the walls of the cauldron.

Step 14. Place the peeled garlic heads into the layer of rice. Then pour clean and preferably hot water along the wall of the cauldron or through a slotted spoon so that it just covers the layer of rice, because we have it soaked. Close the cauldron with a lid. Cook the pilaf for 40-50 minutes, maintaining medium heat under the cauldron.

Step 15. After this time, open the cauldron and pierce the rice with a knife in several places. If there is liquid left at the bottom of the cauldron, keep the pilaf on the same heat for another 5-10 minutes without a lid.

Step 16. Remove the prepared real pilaf with barberry from the heat, remove the garlic, mix everything carefully and the dish can be served. Bon appetit!

Pilaf with duck in a cauldron on a fire

Duck meat, unlike other varieties, has a special pleasant aroma and sufficient fat content, which allows you to prepare incredibly tasty pilaf with duck in a cauldron over a fire. The ingredients for pilaf are the same as for traditional pilaf. Duck pilaf, since duck meat cooks quickly, does not require the preparation of zirvak and the pilaf is immediately cooked in a cauldron. Most of the time is spent on butchering the duck carcass.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Rice – 500 gr.
• Duck – 1 kg.
• Carrots – 1 kg.
• Onion – 2 pcs.
• Garlic – 1 head.
• Vegetable oil – 1 tbsp.
• Barberry - to taste.
• Dry basil - to taste.
• Turmeric - to taste.
• Bay leaf – 1 pc.
• Water – 1-1.5 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Immediately prepare all the ingredients for the pilaf. Cut the duck carcass into small pieces. Peel and rinse the vegetables. Cut one peeled onion into large pieces. Cut the second onion into half rings and the carrots into thin strips.

Step 2. Place the cauldron over an open fire (bonfire) and heat a glass of vegetable oil in it well.

Step 3. Fry the onion, cut into large pieces, in hot oil until brown and then remove with a slotted spoon.

Step 4. Place duck pieces, chopped onions and carrots into half rings into this aromatic oil and fry everything while stirring with a slotted spoon for 15 minutes.

Step 5. Rinse the rice well under running water, changing the water several times.

Step 6. Place the prepared rice in an even layer on top of the fried ingredients. Place an unpeeled head of garlic in the rice, and carefully fill it with water 1 cm above the rice layer.

Step 7. Then sprinkle everything with seasoned salt. Close the lid of the cauldron and simmer the pilaf for 40 minutes.

Step 8. After this time, open the cauldron, add the bay leaf and continue simmering for another 10 minutes.

Step 9. Remove pilaf with duck from the fire and cook it in a cauldron, stir gently and serve. Bon appetit!

Pilaf with raisins on the fire

Any pilaf, with or without meat, supplemented with any dried fruits, is obtained with a special aroma and taste, and pilaf with raisins over the fire is no exception. The raisins for pilaf are light or almost black and preferably seedless. In this recipe we prepare pilaf without meat, add dried apricots to the raisins, and use vegetables with seasonings, as for classic pilaf. For pilaf, choose long-grain or steamed rice and soak it in cold water for 2 hours. The dish will be light and can be a good side dish for any meat.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Rice – 350 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Raisins – 1 tbsp.
• Dried apricots – 1 tbsp.
• Barberry – 3 tbsp.
• Salt - to taste.
• Coriander – 1/3 tsp.
• Ground black pepper – ¼ tsp.
• Seasoning for pilaf - to taste.
• Vegetable oil – 100 ml.
• Butter – 50 gr.

Cooking process:

Step 1. Prepare the ingredients for pilaf according to the recipe and have everything at hand. Rinse the dried fruits, cut the dried apricots into pieces and cover with cold water.

Step 2. Peel the onion and cut into small cubes.

Step 3. Peel the carrots, rinse and cut into thin strips.

Step 4: Light an open fire. Place a cauldron over it and heat the vegetable oil well. Then fry the chopped onion in hot oil until lightly browned.

Step 5. Add carrot sticks to the onion and fry, stirring, until the vegetable is soft.

Step 6. Sprinkle the fried vegetables with the seasonings indicated in the recipe and add a little butter.

Step 7. Then pour 3 tablespoons of dry barberry into the cauldron.

Step 8. Fry the seasoned vegetables for a minute to allow the seasonings to release their aroma.

Step 9Add prepared raisins and dried apricots to the fried ingredients, draining the water.

Step 10. Pour some water into the cauldron and salt everything for the first time. Cook these ingredients for 10-15 minutes. Reduce the fire under the cauldron slightly.

Step 11. Rinse the rice well in several waters in advance and place it on top of the vegetable zirvak with dried fruits.

Step 12: Using a slotted spoon, spread the rice into an even layer. Then add a little water into the cauldron in a thin stream so that it is 2 cm above the rice layer. Sprinkle the rice with salt again.

Step 13. Simmer the pilaf over hot coals and without a lid until the liquid evaporates.

Step 14. When the water is below the rice layer, use a spoon or knife to make several holes in the pilaf so that the liquid evaporates faster. The rice will be almost ready by this time.

Step 15. When there is no liquid in the cauldron, close it with a lid, turn the heat as low as possible and simmer the pilaf for another 10 minutes. Then remove the cauldron from the heat. Gently mix the prepared pilaf with raisins, and the dish can be served. Bon appetit!