Tajik Chickpea Pilaf in a Cauldron

Fragrant, crumbly, very tasty, for dinner! Tajik pilaf in a cauldron is an original version of everyone’s favorite dish, in which, in addition to the main and usual products, chickpeas are added. Chickpeas combine harmoniously with other ingredients; in addition, they are also healthy and nutritious.
cook time: 2h
Zoe Kendrick
Tajik Chickpea Pilaf in a Cauldron

Nutrition Facts (per serving)

158
Calories
7g
Fat
17g
Carbs
7g
Protein

Ingredients (12 portions)

Basic:

Onion 100 g
Salt to taste
Zira to taste
Water (The amount of water is indicated arbitrarily. It should cover the layer of rice in the cauldron by about 2 centimeters.) 600 ml
Rice 350 g
Beef 500 g
Carrot 300 g
Vegetable oil 100 ml
Greenery to taste
Barberry to taste
Chickpeas 40 g

Recipe instructions

Step 1

Step 1
How to make Tajik pilaf in a cauldron? Prepare your food. Fill the chickpeas with cold water in advance and leave until they swell for at least five hours, or preferably overnight.

Step 2

Step 2
Also cover the rice with cold water and leave for an hour. Do not neglect this point, soaking will allow you to get rid of excess gluten and the pilaf will turn out crumbly. Take any unparboiled rice — both round and long grain will do.

Step 3

Step 3
Wash the meat, dry it well and cut into small pieces no larger than two centimeters. It is better to choose fresh meat. If you have frozen, defrost it by transferring it from the freezer to the refrigerator — this way it will retain its juiciness and proper structure. Heat oil in a cauldron over high heat. Dip the meat into it and fry until golden brown.

Step 4

Step 4
Cut the carrots into strips, choose the length to your taste.

Step 5

Step 5
Cut the onion into half rings or, like me, a little smaller. Once the meat is browned, add the onions and carrots at the same time. Cook everything together until the carrots are half cooked, still over high heat. Then pour in cold water (about 250 ml, add more if necessary) and bring to a boil. After boiling, reduce the heat.

Step 6

Step 6
While the water is boiling, drain the chickpeas, rinse them and place them in a zirvak (this is the basis of our pilaf: fried meat, onions and carrots). Cook everything together over low heat for about 20-30 minutes until the meat is cooked through.

Step 7

Step 7
Rinse the rice, drain the water and place in a cauldron. Then add salt, pepper and spices. Carefully pour hot water over the side or spoon. Take enough water to cover the rice by 2-2.5 cm. Do not stir. Increase the heat and simmer the pilaf until the rice is cooked. When the water is completely absorbed and the rice is ready, reduce the heat to low and simmer the pilaf for another 15-20 minutes under the lid. Tajik pilaf is ready, bon appetit!

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