Chickpea Cauldron Pilaf: Hearty and Festive

Hearty, tasty, crumbly, for lunch or dinner! Pilaf with chickpeas in a cauldron is a little unusual in its combination of ingredients. This is a more festive version of a familiar oriental dish. You can put dried barberry (5 g) in it, it will add a pleasant sourness.
cook time: 8h 15 min
Miles Denholm
Chickpea Cauldron Pilaf: Hearty and Festive

Nutrition Facts (per serving)

212
Calories
10g
Fat
24g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Garlic (3-4 heads) to taste
Salt (we used 1 tbsp. l. with a slide) to taste
Zira 0.5 tbsp
Rice (steamed) 500 g
Carrot 500 g
Bulb onions 500 g
Vegetable oil 175 g
Turmeric 0.5 tsp
Ground red pepper 0.5 tsp
Mutton (without veins, beef or veal) 500 g
Chickpeas 100 g

Recipe instructions

Step 1

Step 1
How to make pilaf with chickpeas in a cauldron? Prepare all ingredients. Pre-soak the chickpeas in warm water for at least 6 hours (you can do it overnight). Drain the water from it. Wash the rice in seven waters and leave in the water. Rinse the meat thoroughly. Peel the onions. Wash and peel the carrots. Remove the top one layer of skin from the garlic heads, leaving them whole, and wash them.

Step 2

Step 2
Cut the meat into large cubes. Cut the vegetables coarsely: onion into rings 0.5-0.8 cm thick, carrots into strips 0.5-0.8 cm thick, 4-5 cm long.

Step 3

Step 3
Pour vegetable oil into a cauldron or wok, place on maximum heat, add 0.5 tbsp. spoons of salt, lower a small peeled onion. Stirring with a slotted spoon, fry the onion until golden brown. This is a sign that the oil is warm enough. Take out the onion, we wonʼt need it anymore.

Step 4

Step 4
Add the meat, stir vigorously for the first few seconds to prevent it from sticking to the walls of the cauldron. Fry the meat over maximum heat for 10-15 minutes, stirring occasionally, until the water evaporates and a golden crust forms. Without turning down the heat, add the onion. Stirring occasionally, fry until soft for 5-10 minutes.

Step 5

Step 5
Without turning down the heat, add carrots to the cauldron with meat and onions and fry them for 10 minutes until soft (by pressing the edge of a slotted spoon on a piece of carrot, we can easily separate it).

Step 6

Step 6
Since chickpeas do not like boiling water at the very beginning, pour cold water into the cauldron so that it covers the roast and immediately pour in the swollen chickpeas. Make the fire very low, because the slower the contents of the cauldron boil, the tastier the pilaf will be. Mix thoroughly. When the contents of the cauldron boil, add salt, let it simmer for 5 minutes and taste the salt — it should taste good.

Step 7

Step 7
Pour half the amount of cumin, ground red hot pepper, and turmeric into a cauldron and mix the contents again. It should boil evenly and slowly. It takes 30-40 minutes to cook it, but if the meat was tough, you can cook it for an hour.

Step 8

Step 8
Stir the contents of the cauldron one last time, level it and place the garlic on top.

Step 9

Step 9
Carefully place rice on top. Using a slotted spoon, level the cauldron with a flat surface and pour boiling water through the slotted spoon so that the water covers the rice by 1-1.5 cm. Make the heat quite high and wait until the liquid is absorbed by the rice. Do not stir the cooking pilaf under any circumstances!

Step 10

Step 10
Finally the rice appeared, and all the liquid had evaporated or been absorbed. Keep the fire as low as possible. Collect the rice in a mound in a cauldron. Make 5-6 punctures with a knife: one in the center of the slide to the bottom and nearby, the rest in a circle. Now pour the remaining cumin into them, rubbing it in your palms. Let the remaining water evaporate. Close the cauldron tightly with the lid. Let the pilaf brew for 15-20 minutes. Our pilaf with chickpeas and rice is ready, stir the contents of the cauldron and serve.

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