The pilaf champion has betrayed how to cook a very delicious pilaf – without a spice, pilaf will not be delicious.

Imagine that we decided to go to nature and boil a pilaf in the open air. What do we have to collect first? What inventory should you have with you?

For me, the most delicious pilaf is boiled in nature. First of all you need to have a kettle and a shoulder for it, well, or a tripod on which you will hang the kettle. We need heat, and for that, of course, it is necessary to have firewood or to prepare it already in the forest. I would recommend choosing firewood from deciduous or fruit trees.

On the way, it is necessary to go to the butcher or immediately to the market, where you will find meat, carrots with onions and rice. Don’t forget the water you will need to soak, wash, and pour the rice into the pilaf. And there is everything by recipe.

If we don’t have a kettle, can the pilaf be boiled in a simple pot?

You may just need to know where and where. You can easily cook gas pilaf at home, on the hob or in the oven. I would recommend using special and dedicated Uzbek polished boilers as they are ideal for this. Its regular shape and to spy The thickness allows to produce a perfect wash. Our current Uzbek boilers have an external flat bottom, allowing the boiler to be built on a gas hob or hob and produce pilaf or other dishes at home.

Ingredients needed to make a delicious wash?

In my opinion, these are quality meats or vegetarian solutions such as nuts, dried fruits, etc. Delicious and correctly selected rice and cumin, which in the wash is mandatory.

Does boiling water worry about heat from fire?

Definitely, but not for the entire production. Pilaf includes 3 stages: baking, boiling, steaming, so each stage requires its own temperature. Bake: the highest temperature, zirvakas / stew: the average temperature, add rice, the highest temperature again, and only when boiling to make the lowest.

How long does it take to cook pilaf?

From the lighting of the firewood to the presentation of the food to the guests, approximately 4 hours. Pilaf is not a fast food dish, it is a long and delicate dish that also needs to be prepared: chopping carrots and onions, cutting meat, preparing firewood, soaking rice and soaking chickpeas for at least 12 hours at night.

What is the main focus for pilaf to always be successful?

Tips to help you understand that pilaf cooks properly:

• The rice is loose. Make sure to soak them in warm water and rinse 10 times after 30 minutes.
• Spiced with cumin. Cumin is necessary for washing, without it a simple meat porridge is boiled.
• Authentic boiled on wood. The tastiest can be done on wood, but it is also possible to do a great gas or oven wash.
• Produced in a pot – special cast iron boiler. We recommend cooking in a boiler, but each one chooses according to their abilities.

Maybe you would share a delicious pilaf recipe that everyone could cook.

The festive pilaf is prepared for special occasions: weddings, anniversaries or family reunions. It is usually boiled in kettles with a capacity of 200 l, to satisfy a large crowd. Its production process is almost a ritual. With the delicacy prepared for a few hours, it is possible to talk about life and sing. The ingredients seem simple, but their meeting in a kettle, the production process, and the chef’s expertise create a masterpiece. The festive pilaf is decorated with chickpeas and yellow carrots – their most subtle flavor, not overwhelmed by sweetness, but if there aren’t any in your garden this year, feel free to use our traditional red carrots. The barberry berries will provide a slight acidity, cover the sweetness of the carrots, and give the rice its volume. We suggest using black barberry berries, not our Lithuanian red berries, because they are very acidic.