Pilaf in a cauldron is a traditional oriental dish, but it is loved and appreciated all over the world. Nourishing and healthy, aromatic pilaf will conquer the hearts and stomachs of the most fastidious gourmets. Especially if you know some little tricks to help prepare a real delicacy.
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Crockery and surroundings
A cauldron is a metal (usually cast-iron) container with a wide neck and thick walls. The bottom has a semicircular shape: this design allows the cauldron to hang in the hearth so that both the bottom and the walls are evenly heated. It is removed from the fire until the dishes are completely ready, which "ripens" itself, due to the high heat transfer of the spherical walls and the bottom. A cauldron is put on a tripod, and the hearth most often consists of stones or simply digs into the ground. In urban conditions, an ordinary gas or electric stove will fit perfectly.
Essential Ingredients
To prepare pilaf in a cauldron, you will need:
- 1.5 kg of lamb (back with ribs + pulp), it can be replaced with veal;
- 350 grams of fat tail fat or vegetable oil;
- 1 kg of rice, medium grain or varieties "Devzer";
- 3-4 onions (medium);
- 2-3 heads of garlic;
- 2-3 pieces of capsicum;
- 1 kg of carrots;
- salt and zira.