Pilaf in an Afghan Kazan on the Stove
A rich and flavorful dish made with meat, vegetables, and aromatic spices, cooked to perfection in a pressure-sealed Afghan pot.
Updated : 10 June, 2025
Easy
About 1 hour.
Ingredients
800 grams
Beef
2 cup
Rice
1
Onion
2
Carrot
40 milliliters
Vegetable oil
1 teaspoon
Cumin
10 units
Garlic
to taste
Salt
1 cup
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Do not overfill the Afghan kazan beyond 2/3 of its capacity, and avoid keeping it on high heat for too long. Before opening the lid, release all the steam from the valves. If you follow these instructions, a delicious and healthy meal from the Afghan kazan is guaranteed!
Preparation
Step 1
Prepare all the ingredients. You can use any meat of your choice for pilaf—lamb, beef, pork, or chicken. I used beef. Long-grain rice is the best choice, as it keeps the pilaf fluffy and flavorful.
Step 2
Cut the beef into small pieces. To make slicing easier, I slightly froze the meat beforehand. Peel the onion, carrots, and garlic. Rinse them, then cut the carrots into thin sticks and dice the onion. You can leave the garlic cloves whole or cut them in half lengthwise.
Step 3
Place the Afghan kazan on the stove, pour in vegetable oil, and heat it well. Add the meat and fry it until golden brown. At first, the meat will simmer in its own juices for about 5-10 minutes, then, as the liquid evaporates, it will fry to a golden color. Remove the beef from the kazan with a slotted spoon and place it on a separate plate.
Step 4
Add the onions, carrots, and garlic to the kazan. Fry for a couple of minutes until softened. If needed, add a bit more vegetable oil.
Step 5
Return the browned beef to the kazan.
Step 6
Add cumin (zira), rubbing it between your fingers to release its rich aroma. Salt to taste, and optionally, add barberry berries.
Step 7
Pour in 1 cup of water and mix everything well. Reduce the heat to medium and let the beef and vegetables simmer for about 20 minutes.
Step 8
Rinse the rice several times until the water runs clear. Add the rice to the kazan and level it with a spatula or spoon. Push a whole garlic head into the rice. If needed, add a bit more water to ensure the rice is fully submerged (I added another ¼ cup).
Step 9
Cover the Afghan kazan with the lid and seal it tightly. Cook over medium heat for 20-30 minutes. During cooking, release a little steam from the valve using a fork to ensure the cooking process is going correctly and the kazan is functioning properly.
Step 10
At the end of cooking, release all the steam from the kazan using a fork, then carefully open the lid. Transfer the pilaf to a large serving plate. Serve hot.