Uzbek pilaf in a cauldron

Uzbek pilaf in a cauldron is a popular dish of eastern peoples, which is based on rice. Each nationality has its own secrets for preparing a flavorful dish. Rice combined with vegetables and meat turns into a masterpiece of gastronomy. Pilaf, like many dishes, has different interpretations. However, the basis is classic. It's difficult to spoil pilaf. The ratio of ingredients should be one to one, so that the aromatic and bright pilaf does not turn into rice porridge. The secret of delicious pilaf lies in fluffy rice. Today I’ll tell you about several options for preparing divine pilaf in a cauldron.

Proper Uzbek pilaf in a cauldron on a stove

It’s possible to cook crumbly Uzbek pilaf in a cauldron on the stove at home, even if you don’t consider yourself a professional. The secret to this option is the choice of meat. The base is lamb. For some, this type of meat will be unacceptable, but just take a chance and cook an amazing dish, and your opinion will change immediately.

1. 
   Proper Uzbek pilaf is very easy to prepare in a cauldron. So, take a kilogram of long grain rice and rinse it in cold water several times until the water becomes clear. Peel the onions, leaving one onion whole.
2. 
   Rinse the lamb under running water and dry. Cut into fairly large pieces. Remove the top layer of peel from the garlic heads, but the heads should remain intact. Peel the carrots and cut into large cubes. Cut the peeled onion into half rings.
3. 
   Place the cauldron on the stove, set the heat to medium and heat it up. Pour in odorless oil. Then carefully immerse the whole onion and brown. Use a slotted spoon to remove it; it will no longer be needed.
4. 
   It's time to prepare the basis of the Uzbek pilaf - zirvak. Immerse onion half rings in hot oil and stir occasionally until golden brown. Be careful not to burn the onion.
5. 
   Now immerse the chopped lamb and cook until browned. The meat will become appetizing and crispy in 10-15 minutes.
6. 
   Now it's the turn of the carrots. Throw it in and cook for about 3 minutes without touching it. Then stir and cook for another 10 minutes, stirring. Rub coriander seeds and cumin with your hands and season with zirvak. Salt to taste and add barberries.
7. 
   Reduce heat and simmer until carrots soften. Place hot peppers and pour boiling water so that the liquid covers the contents by 2 centimeters.Cover with a lid and simmer for about an hour.
8. 
   Rinse the rice again using a sieve and allow excess liquid to drain. Spread the washed rice in an even layer on the zirvak. Set the heat to maximum and, using a slotted spoon, add boiling water until the rice is covered by 3 centimeters.
9. 
   Once the water has been absorbed into the rice, submerge the garlic heads halfway into the rice. Reduce the heat to medium, cover with a lid and simmer the pilaf until cooked.
10. 
    Then lightly tap the rice with a slotted spoon. If the sound is dull, use a wooden skewer to make punctures in several places all the way to the bottom. Steam will escape through the punctures.
11. 
    Place a large flat plate on a flat surface of the pilaf, close the lid and simmer the dish for another 30 minutes on low heat.
12. 
    Place the finished pilaf on a beautiful serving dish. Remove the lid and plate, carefully remove the garlic, cover with a larger dish and carefully turn over. Rice will be on the bottom, and meat and vegetables on top, garnish with heads of garlic and serve. Bon appetit!

Crumbly pork pilaf in a cauldron on the stove

Pork pilaf in a cauldron on the stove is very easy to prepare. Follow the instructions and you will succeed. A variety of spices fills the dish with an extraordinary aroma. There is no shame in serving appetizing pilaf at a family feast. Fluffy rice will drive anyone crazy.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Pork – 1 kg.
• Short grain rice – 500 gr.
• Onions – 2 pcs.
• Garlic – 4 cloves.
• Barberry - to taste.
• Carrots – 3 pcs.
• Zira – 0.5 tsp.
• Saffron - to taste.
• Vegetable oil – 100 ml.
• Red capsicum - to taste.
• Coriander - to taste.
• Dried tomato - to taste.
• Salt - to taste.
• Water - as much as needed.

Cooking process:

Step 1. So, take the products according to the recipe. And don’t forget about the most important thing – the cauldron.

Step 2. Rinse the pork under running water and pat dry. I choose a piece of meat with lard. Cut into fairly large pieces. Peel the carrots and cut into large cubes. Roughly chop the peeled onion.

Step 3. Place the cauldron on the stove, set the heat to medium and heat it up. Pour in odorless oil. Then carefully immerse the sliced ​​meat and brown until evenly golden brown. Peel and chop the garlic cloves and add to the meat.

Step 4. Fry the ingredients together and season generously with salt.

Step 5. Add the onion and carrots and fry at maximum heat until the vegetables are soft. Then season with saffron, coriander, dried tomato, cumin and barberry. Add hot pepper to taste.

Step 6. Stir and cook the zirvak for another 5 minutes. The base of vegetables and meat is called that way.

Step 7. Rinse short-grain rice in cold water using a sieve several times until the water becomes clear, allowing excess liquid to drain. Spread the washed rice in an even layer on the zirvak.

Step 8: Set the heat to maximum and use a slotted spoon to pour in boiling water until the rice is covered by 3 centimeters.

Step 9. When the water is absorbed into the rice, reduce the heat to minimum, cover with a lid and simmer the pilaf until cooked for about 20 minutes. Turn off the heat and let the dish sit for 15 minutes to infuse the aromas.

Step 10. Stir the prepared pilaf.

Step 11. Divide the aromatic dish into portions. Serve and treat your family and friends. Enjoy with pleasure!

Pilaf with chicken on the stove in a cauldron

Pilaf with chicken on the stove in a cauldron turns out beyond all praise. Anyone who doesn't like fatty meats, this option is for you. It may not be the real Uzbek pilaf, because Uzbeks only recognize pilaf made from lamb and beef, but this is also a worthy interpretation! Believe me!

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Chicken – 1 pc.
• Rice – 1 kg.
• Onions – 2 pcs.
• Barberry - to taste.
• Quince – 2 pcs.
• Raisins – 0.5 tbsp.
• Garlic – 2 heads.
• Carrots – 1 kg.
• Zira - to taste.
• Turmeric - to taste.
• Vegetable oil – 300 ml.
• Cilantro grains - to taste.
• Paprika - to taste.
• Hot pepper – 1 pc.
• Black peppercorns - to taste.
• Salt - to taste.
• Water - as much as needed.

Cooking process:

Step 1. So, take a fairly large chicken. Rinse and dry with paper towels. Divide into large pieces, removing unnecessary bones, neck, wings and cartilage. From this you can prepare a rich broth.

Step 2. Rinse the carrots, peel them using a vegetable peeler, and cut into large cubes.

Step 3. Remove the skins from the onions, rinse the vegetable and cut into half rings.

Step 4. Wash and dry the quince, cut out the core and divide into large slices.

Step 5. Remove the top layer of peel from the garlic heads, but the heads remain intact. Trim the mustache.

Step 6. Place the cauldron on the stove, set the heat to medium and heat it up. Pour in odorless oil. Then carefully immerse the onion half rings and brown.

Step 7: Add shredded chicken and cook until browned, 10-15 minutes. Throw in the carrots and cook for about 3 minutes. Add salt, cilantro seeds, paprika, barberries.Pour in a liter of hot water, stir and cook for 20 minutes, stirring.

Step 8. Rinse a kilogram of rice in cold water several times until the water becomes clear.

Step 9. Wash the raisins and add to the zirvak along with hot peppers, black peppercorns and heads of garlic, simmer over low heat for another 30 minutes.

Step 10. After 30 minutes, season the zirvak with turmeric. Place the quince cut side down. Rinse the rice again using a sieve and allow excess liquid to drain. Spread the washed rice in an even layer on the zirvak. Set the heat to maximum and, using a slotted spoon, add boiling water until the rice is covered by 1 centimeter.

Step 11. Rub the cumin with your hands and sprinkle on top. Bring to a boil. Cover with a lid and simmer the pilaf until cooked on low heat for about half an hour.

Step 12. After half an hour, turn off the heat and carefully stir the pilaf with a slotted spoon.

Step 13. Move the bright pilaf to a beautiful serving dish. Serve to guests. Enjoy a mouth-watering meat dish. Bon appetit!

Uzbek pilaf with pork over a fire in a cauldron

Uzbek pilaf with pork over a fire in a cauldron turns out mega tasty with a magical aroma. I’ll say right away that this is not real Uzbek pilaf. Uzbeks recognize beef, horse meat and lamb in pilaf. Each eastern people has its own recipes. This is a more Russified version, but no less tasty! This interpretation also has its place.

Cooking time – 1 hour 30 minutes

Cooking time - 30 min.

Portions – 10

Ingredients:

• Lean pork – 1 kg.
• Long grain rice – 900 gr.
• Onions – 900 gr.
• Garlic – 2 heads.
• Barberry - to taste.
• Carrots – 900 gr.
• Zira - to taste.
• Turmeric - to taste.
• Curry - to taste.
• Granulated sugar – 1 tbsp.
• Vegetable oil – 300 ml.
• Ground red pepper - to taste.
• Ground black pepper - to taste.
• Salt - to taste.
• Water - as much as needed.

Cooking process:

Step 1. Rinse the carrots, peel them with a vegetable peeler and chop them into strips or cubes with a knife. This way, the carrots will not boil over and will retain their shape and, accordingly, their aesthetics when served. So, take a pack of long grain rice and rinse it in cold water several times until the water becomes clear.

Step 2. Remove the husks from the onions and cut them in a convenient way. I cut it into half rings, it seems to me that it turns out very nice. Rinse the pork and pat dry with paper towels. Divide into large pieces.

Step 3. Light a fire in advance, install a cauldron and heat it. Pour in odorless oil. Gently submerge the meat pieces so as not to burn yourself and quickly fry on all sides to seal the meat juices inside. Remove the top layer of peel from the garlic heads, but the heads remain intact.

Step 4. Next, immerse the onion half rings and carrot sticks into the cauldron, stirring occasionally, until golden brown. Make sure nothing burns. In a separate bowl, combine spices - salt, pepper, granulated sugar, curry, turmeric, cumin and barberry. Stir.

Step 5. Season the zirvak with half the spices and pour in half a liter of boiling water. Stir. Spread the washed rice evenly over the zirvak. Season with the other half of the spices. Pour boiling water until the rice is covered by 3 centimeters. Once the water has been absorbed into the rice, submerge the garlic heads halfway into the rice. Cover with a lid and simmer the pilaf for 20-30 minutes.

Step 6. Check for doneness and remove from heat. Let it brew for 10 minutes under the lid.By the way, spices can be purchased ready-made “for pilaf” or bought by weight at the market.

Step 7. Stir the aromatic pilaf and transfer to a beautiful serving dish. Garnish with garlic heads and serve. Enjoy this divine dish. Bon appetit!

Pilaf with beef in a cauldron

Pilaf with beef in a cauldron is a luxurious dish. Just pronouncing the name makes your mouth water. Pilaf can be prepared without much effort at home. But you need to know one little secret - a pinch of love and a good mood. And then everyone without exception will appreciate the delightful masterpiece.

Cooking time – 1 hour 40 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Beef – 500 gr.
• Rice – 500 gr.
• Onions – 1 pc.
• Garlic – 1 head.
• Zira - to taste.
• Spices for pilaf - to taste.
• Carrots – 500 gr.
• Chili pepper – 1 pc.
• Lard – 150 gr.
• Salt - to taste.
• Water - as much as needed.

Cooking process:

Step 1. So, take a cauldron. Set it on the stove over medium heat. Heat it up. Divide the lard into middle parts and place in a preheated cauldron. While the lard is rendering, let's get down to business.

Step 2. Wash and peel the carrots with a vegetable peeler or scrape with a knife and cut into large cubes.

Step 3. Rinse the beef under running water and pat dry. Cut into fairly large pieces. Carefully remove the cracklings from the cauldron and immerse the chopped beef in the melted fat. Brown on all sides to seal in the juices.

Step 4. When the meat is covered with an appetizing crust, immerse the onion half rings and stirring occasionally until golden brown. Add the carrots and cook for 10 minutes, stirring. Salt and season the zirvak.Pour boiling water so that the liquid covers the contents by 2 centimeters. Cover with a lid and simmer for 40 minutes.

Step 5. Remove the top layer of husk from the head of garlic, but the head remains intact. Throw in hot peppers along with garlic. Cook for another 10 minutes.

Step 6. Rinse the rice using a sieve in cold water several times until the water becomes clear, and allow the liquid to drain. Spread the washed rice in an even layer on the zirvak. Sprinkle with cumin. Set the heat to maximum and, using a slotted spoon, add boiling water until the rice is covered by 2 centimeters. Close the lid and simmer the dish for another 30 minutes on low heat.

Step 7. Divide the finished pilaf into portions and treat your family and friends. Enjoy a delicious, colorful dish. Bon appetit!

Pilaf with chickpeas in a cauldron

Pilaf with chickpeas in a cauldron is one of the representatives of Uzbek pilaf. This type of pilaf is considered everyday. You don't have to use lamb. This type of pilaf is more economical. In general, there are about 60 varieties of pilaf in Uzbekistan. They differ from each other in the methods of preparation.

Cooking time – 6 hours 30 minutes

Cooking time - 30 min.

Portions – 4

Ingredients:

• Meat – 200 gr.
• Rice – 250 gr.
• Onions – 150 gr.
• Chickpeas – 50 gr.
• Barberry – 0.5 tbsp.
• Carrots – 100 gr.
• Zira – 0.5 tsp.
• Turmeric – 0.5 tsp.
• Vegetable oil – 100 ml.
• Ground coriander - 0.5 tbsp.
• Ground red pepper – 0.5 tsp.
• Salt - to taste.
• Water - as much as needed.

Cooking process:

Step 1. So, measure out 50 grams of chickpeas, rinse under cold water. Fill with water and leave to swell for 4 hours.

Step 2. Take 250 grams of rice and rinse in cold water several times until the water becomes clear.

Step 3.Peel the carrots and cut into large cubes.

Step 4. Chop the peeled onion as desired.

Step 5. Meat, any meat is suitable for this recipe (chicken, pork, beef, lamb), rinse under running water and dry. Cut into fairly large pieces.

Step 6. Place the cauldron on the stove, set the heat to medium and heat it up. Pour in unscented oil or use tallow.

Step 7. Carefully place the prepared meat into the hot oil. Fry until deliciously golden brown on all sides. This way the juice will be sealed inside.

Step 8. Next, immerse the onion and stirring occasionally until golden brown. Be careful not to burn the onion.

Step 9. Now it’s the turn of the carrots. Throw it in and cook for about a few minutes without touching it. Then stir and cook for another 10 minutes, stirring.

Step 10: Drain the chickpeas and rinse again. Then send to the contents of the cauldron. Season the zirvak with spices - turmeric, cumin, barberry, ground coriander and red pepper. Add salt to taste.

Step 11. Reduce heat, pour boiling water so that the liquid covers the contents by 2 centimeters.

Step 12. Without covering, simmer for 20 minutes after boiling over low heat.

Step 13. Taste for salt. Zirvak should be quite salty and rich. Add salt if necessary.

Step 14. Rinse the rice again using a sieve, allowing excess liquid to drain. Spread the washed rice in an even layer on the zirvak.

Step 15: Set the heat to high and use a slotted spoon to pour in boiling water until the rice is covered by 2 centimeters.

Step 16: Cook until the water is almost absorbed into the rice.

Step 17. Then collect the rice from the walls and form a mound.Make a hole in the center all the way to the bottom. Steam will escape through it. Cover with a lid and simmer for another 10 minutes.

Step 18: Open the lid and check the doneness of the rice and chickpeas. Turn off the heat and let sit for another 15 minutes, covered.

Step 19. Stir the dish and divide into portions. Serve bright pilaf to the table and treat your family and friends. Enjoy with pleasure!

Crumbly pilaf with lamb in a cauldron

Crumbly pilaf with lamb in a cauldron is an amazing recipe that I will share with you with all my heart. Only in a cauldron does pilaf turn out incredibly tasty and crumbly. The thick walls and shape of the utensils are highly praised! Prepare it and you won't be able to resist.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• Lamb – 1 kg.
• Rice – 1 kg.
• Onions – 3 pcs.
• Garlic – 1 head.
• Fat tail fat – 10 gr.
• Carrots – 1 kg.
• Zira - to taste.
• Vegetable oil – 2 tbsp.
• Ground black pepper - to taste.
• Hot pepper – 1 pc.
• Salt - to taste.
• Water - as much as needed.

Cooking process:

Step 1. Take a kilogram of rice and rinse in cold water several times until the water becomes clear. Peel the onions and chop them as you like. Rinse the lamb under the tap and pat dry. Cut into fairly large pieces. Peel the carrots and cut into large cubes.

Step 2. Place the cauldron on the stove, set the heat to medium and heat it up. Roughly chop the tail fat and throw it into the cauldron. When the fat has rendered, pour in odorless oil. Immerse onion half rings in hot oil and stir occasionally until golden brown. Be careful not to burn the onion.

Step 3.Now immerse the chopped lamb and cook until browned. The meat will become appetizing and crispy in 10-15 minutes.

Step 4. It’s the turn of the carrots. Throw it in and cook for about 3 minutes without touching it.

Step 5. Next, stir and fry for another 10 minutes, stirring. Rub the cumin with your hands and season with zirvak. Salt to taste and add ground pepper. Throw in hot peppers and pour boiling water so that the liquid covers the contents by 2 centimeters. Cover with a lid and simmer for about an hour.

Step 6. Remove the top layer of husk from the head of garlic, but the head remains intact, and stick it into the zirvak. Cook for 20 minutes.

Step 7: Carefully remove the garlic. Rinse the rice again using a sieve and allow excess liquid to drain. Spread the washed rice in an even layer on the zirvak. Set the heat to maximum and pour boiling water until the rice is covered by 2 centimeters.

Step 8. When the rice has almost absorbed all the water, immerse the head of garlic halfway into the rice in the center. Reduce the heat to medium, cover with a lid and cook the pilaf until done. Using a wooden skewer, make punctures in several places all the way to the bottom. Steam will escape through the punctures.

Step 9. Place a large plate on a flat surface of the pilaf, close the lid and simmer the dish for another half hour on low heat.

Step 10. Transfer the appetizing pilaf to a beautiful serving dish. Garnish with a head of garlic and present the treat. Bon appetit!

Pilaf in a cauldron in the oven

Pilaf in a cauldron in the oven comes out super crumbly. Words cannot describe how delicious it is. Properly cooked rice and tender meat will drive you crazy from the first fork.If you doubt that you can cook decent pilaf in the oven, just try it and your doubts will disappear.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

• Pork – 1 kg.
• Rice – 3 tbsp.
• Onions – 5 pcs.
• Garlic – 1 head.
• Seasoning for pilaf – 1 pack.
• Carrots – 5 pcs.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Water – 6 tbsp.

Cooking process:

Step 1. Take your favorite pilaf rice and rinse under water several times until the water becomes clear. Rinse the pork under running water and dry. Chop fairly large. Place the cauldron on the stove, set the heat to medium and heat it up. Pour in odorless oil. Then carefully immerse the meat and brown.

Step 2. Cook the meat until brown. It will become appetizing and crispy in 10-15 minutes. Peel the onions. Chop the peeled onion as you like. Immerse onion half rings in hot oil and stir occasionally until golden brown.

Step 3. Be careful not to burn the onion.

Step 4. Peel the carrots and cut into cubes. Toss with meat and onions.

Step 5: Cook for about five minutes without stirring. Then stir and cook for another 10 minutes, stirring.

Step 6. Season generously with salt and your favorite spices. I have it in a bag. You can buy aromatic spices in an oriental shop by weight.

Step 7. Stir the zirvak. This is the name of the base for pilaf.

Step 8. Rinse the rice again using a sieve and allow excess liquid to drain. Spread the washed rice in an even layer on the zirvak.

Step 9. Remove the top layer of peel from the garlic heads. Stick the cloves into the rice.

Step 10Pour boiling water so that the liquid covers the contents of the cauldron by 3 centimeters. Cover with a lid and bring to a strong boil.

Step 11: Preheat the oven. Remove the lid from the cauldron and wrap with foil for baking. Carefully transfer the hot cauldron to the hot oven. Cook for 1.5 hours at 180 degrees.

Step 12. After an hour, check for readiness and whether there is liquid. If there is liquid, cook for another 20-30 minutes.

Step 13. Gently stir the finished aromatic pilaf and place it on a beautiful serving dish. Serve to your guests and enjoy an elegant, hearty dish. Bon appetit!

Pilaf with duck in a cauldron

Pilaf with duck in a cauldron - have you heard of this? Having tried this delicacy for the first time, I was pleasantly shocked. Duck cooked this way remains incredibly tender, which is usually difficult to achieve. A dish of incredible deliciousness turns out to be incredibly appetizing. Cook and eat with great pleasure!

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Duck meat – 800 gr.
• Rice – 500 gr.
• Onions – 200 gr.
• Garlic – 2 heads.
• Barberry – 1 tbsp.
• Carrots – 200 gr.
• Zira – 1 tsp.
• Turmeric – 1 tsp.
• Vegetable oil – 2 tbsp.
• Allspice peas – 3 pcs.
• Black peppercorns – 4 pcs.
• Salt - to taste.
• Water - as much as needed.

Cooking process:

Step 1. So, collect the ingredients for a gastronomic masterpiece. Choose a young duck. If the bird is fatty, trim off excess fat and skin. Wash and dry the carcass. Chop into large pieces. Rinse the rice in cold water several times until the water becomes clear.

Step 2. Peel the carrots and cut into cubes.

Step 3.Peel the onions. Chop the peeled onion as desired.

Step 4. Place the cauldron on the stove, set the heat to medium and heat it up. Pour in odorless oil. Then carefully immerse the prepared duck and fry until golden brown.

Step 5. Next, add the chopped onion and carrots to the duck in the cauldron, stirring occasionally, until golden brown. Make sure nothing burns. Cook for 10 minutes, stirring.

Step 6. Rub the cumin with your hands and season with zirvak. This is the name of the base for pilaf. Salt to taste, add barberries, peppercorns and turmeric. Pour boiling water so that the liquid covers the contents by 2 centimeters. Cover with a lid and simmer for about half an hour.

Step 7. Rinse the rice again using a sieve, allowing excess liquid to drain. Spread the washed rice in an even layer on the zirvak.

Step 8: Set the heat to maximum and use a slotted spoon to pour in boiling water until the rice is covered by 3 centimeters. Remove the top layer of husk from the garlic heads, but one head remains intact, and the second is disassembled into cloves. Stick the whole head in the middle, and stick the peeled garlic cloves individually in several places. Reduce heat to low, cover with a lid and simmer the pilaf for 40 minutes.

Step 9. After 40 minutes, check if the rice is done. Using a wooden skewer, make punctures in several places all the way to the bottom. Steam will escape through the punctures.

Step 10. Stir the pilaf and let it brew for another 30 minutes.

Step 11. Divide the delicious pilaf into portions.

Step 12. Eat with pleasure. Bon appetit!

Bulgur pilaf in a cauldron

Bulgur pilaf in a cauldron turns out no worse than a traditional dish with rice. Bulgur successfully replaces rice and some people like this interpretation better.I can't say this is my favorite recipe. But for variety, you can experiment. Try, how many people, so many opinions. Perhaps this pilaf will become your favorite.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Pork – 400 gr.
• Bulgur – 1 tbsp.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 3 cloves.
• Meat broth - 2 tbsp.
• Vegetable oil – 40 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare ingredients for an interesting dish.

Step 2. Rinse the pork under running water and pat dry. Cut into fairly large pieces. Place the cauldron on the stove, set the heat to medium and heat it up. Pour in odorless oil. Place the meat in hot oil and brown on all sides to an appetizing crust.

Step 3. Peel the onions. Chop the peeled onion as you like. Peel the carrots and cut into large cubes. Add vegetables to fried meat. Make sure nothing burns by turning the contents of the cauldron from time to time.

Step 4. Rinse the bulgur in cold water several times until the water becomes clear. Spread the bulgur in an even layer over the zirvak. Remove the top layer of husk from the garlic and stick the cloves into the grain.

Step 5: Season generously with salt and pepper. Pour in meat broth, preheating until hot. Boil it. Cover with a lid and simmer for about half an hour at minimum temperature.

Step 6. After half an hour, check the pilaf for readiness and see if there is any liquid left. Stir the finished pilaf. Turn off the heat and let sit for another 20 minutes.

Step 7. Place the delicious bulgur pilaf on plates.

Step 8Serve to your guests and enjoy a fragrant and satisfying dish. Bon appetit!