Pilaf in a Cauldron Over a Fire is a delightful dish that’s perfect for cooking and enjoying with a large group of friends! Some people start the fire, others prepare the meat, chop the vegetables, grind the spices, while others offer valuable advice and lighten the mood with jokes. There’s a task for everyone. The flavor of this dish is unmatched, and you simply can’t replicate this pilaf on a stovetop.
Pilaf in a Cauldron Over a Fire: What Is It?
This is a large dish consisting of a mountain of rice with vibrant carrots, succulent pieces of lamb, and whole, melt-in-your-mouth garlic cloves. Or perhaps, atop the rice sit pieces with a golden crust, crispy chicken legs, and amber-colored steamed dried apricots. Sometimes, the rice is mixed with greens, nuts, and raisins. The “picture of the pilaf” depends on where you grew up or which type of pilaf in a cauldron, cooked over an open fire, you are accustomed to. This doesn’t mean you can’t master new recipes or refine old ones. Join us in this culinary adventure! We’ve already lit the fire, have you?

Pilaf in a Cauldron Over a Fire: Which Rice to Choose?
In almost any pilaf, the main ingredient is rice. Of course, there are pilafs made from bulgur, other types of wheat, and even buckwheat (see more about buckwheat pilaf below). However, rice remains the king in this realm. Different types of rice are used in various pilafs, so it’s important to pay attention to this when purchasing.
In Central Asian pilafs, medium-grain, and sometimes even round-grain rice is used. There are many varieties suitable for pilaf (such as the famous devzira, laser, and alanya), but we suggest making pilaf in a cauldron over a fire using store-bought rice, especially when cooking in the countryside. Rice is usually thoroughly washed and then soaked in cold water. In Middle Eastern pilafs, basmati rice reigns supreme, while in Caucasian pilafs, there’s a variety, allowing for different options.

Pilaf in a Cauldron Over a Fire: Editor’s Choice of Rice
As summer approached, we decided to test how ordinary long-grain rice from the supermarket would perform when making pilaf in a cauldron over a fire. We’re delighted to report that it did not let us down! It bonded perfectly with our time-tested cast-iron cauldron, as if they were old friends.
Long-grain, parboiled rice is ideal for pilaf in a cauldron over a fire. Thanks to the parboiling process, it retains vitamins and minerals, and most importantly, it remains fluffy.
Another excellent choice for pilaf in a cauldron over a fire is Camolino rice, which has a beautiful pearly hue. The grains are gently polished to remove the husk and then coated with vegetable oil, preventing them from sticking together and ensuring fluffiness in the dish. Camolino rice is perfect for beginners, so if you’re preparing pilaf in a cauldron over a fire for the first time, choose rice labeled “oil polished”!
Pilaf in a Cauldron Over a Fire: A Few Words About the Cauldron and Equipment
If you’re cooking pilaf in a cauldron, you have a fantastic opportunity to get as close as possible to the traditional method of cooking — over an open fire. For this, you’ll need a large cast-iron cauldron, which is a worthwhile investment and not very expensive.
The rounded shape of the cauldron ensures even heat distribution from the fire. The thick walls maintain a constant temperature, preventing unnecessary fluctuations, so the pilaf does not fry or bake but rather simmers peacefully. A cauldron of 3–4 liters is suitable for a family of four. However, this size is often insufficient for cooking pilaf in a cauldron over a fire, as the irresistible aroma attracts everyone! It’s best if the cauldron has a traditional rounded bottom. This will help save oil, ensure easy stirring of ingredients, and allow for the most even cooking of pilaf in a cauldron over a fire.
TIP: Purchase a 5–8 liter cast-iron cauldron with a rounded bottom and wall thickness of at least 4 mm, along with a tight-fitting lid, which is an essential element for cooking pilaf over a fire. Given the substantial weight of a cast-iron cauldron, it’s convenient if it has wooden handles for easy handling when hot.
You can also purchase a special steel hearth for the cauldron. This accessory provides stability (especially for a cauldron with a rounded bottom!) and significant firewood savings. If you have a sturdy tripod that fits the cauldron’s size, that’s also a great option!
Pilafs are cooked over a fire, initially on high heat to quickly fry the ingredients. As the wood burns down to embers, you can add rice and let the pilaf simmer over a low fire with the lid on.

Pilaf in a Cauldron Over a Fire: Classic Ingredient Combinations
- Regardless of the region, pilaf’s core ingredients are quite similar.
- Typically, they include rice combined with meat or poultry, some aromatic vegetables like onion and garlic, and a blend of spices.
- Alternatively, rice might be paired with spices, vegetables, and fruits.
- Within these frameworks, you can experiment. However, stick to the basics if you aim to create a traditional dish.
Pilaf in a Cauldron Over a Fire: Central Asian Inspirations
- For a Central Asian twist, consider pairing rice with duck legs, onions, carrots, garlic, quince, cumin, coriander, and star anise.
- Alternatively, try rice with lamb and beef meatballs, onions, carrots, garlic, raisins, barberries, cumin, and a dash of red pepper.
- You might also enjoy rice with chickpeas, onions, sweet potatoes, garlic, sesame seeds, cumin, and coriander.
- Another option is rice with oxtail, onions, carrots, garlic, dried ginger, cumin, coriander, and turmeric.
- Finally, rice with turkey thigh, pumpkin, onions, garlic, fresh ginger, and curry offers a unique spin.
Pilaf in a Cauldron Over a Fire: Caucasian Inspirations
- Caucasian pilafs often feature long-grain rice with goose, eggs, apples, onions, and greens.
- Alternatively, try rice with plenty of greens, mushrooms, garlic, and cubes of homemade cheese.
- Other combinations include rice with chicken, dried figs, apples, almonds, and garlic, or medium-grain rice with lamb heart, red onions, garlic, tarragon, and utskho-suneli, a Georgian spice blend.
- Lastly, medium-grain rice with sturgeon, pomegranate, walnuts, garlic, and cilantro offers a flavorful variation.
Pilaf in a Cauldron Over a Fire: Middle Eastern Inspirations
- Middle Eastern versions might use basmati rice with quail, sweet peppers, raisins, and cinnamon. Another option is rice with duck breast, dried pears, and pine nuts.
- Try also rice with eggplant, pomegranate, red onion, and cilantro.
- Jasmine rice with quince, lemon, orange, jumbo golden raisins, cardamom, cinnamon, pink peppercorns, and clarified butter delivers a rich flavor.
- Jasmine rice with apricots, peaches, pistachios, cardamom, and rose water provides a sweet and fragrant alternative.

Pilaf in a Cauldron Over a Fire: Secrets for Perfecting the Dish
Creating a delicious pilaf requires more than just a recipe. Many small details are crucial for achieving excellent results. For instance, seared meat in pilaf cooked over a fire tastes much better than simply stewed meat. To keep the rice fluffy, it’s essential to know the right amount of water to add. Moreover, avoid cooking pilaf over too high a flame or for too long.
Once cooked, allow the pilaf to rest under a lid in a warm place. This step lets the rice absorb all the aromas evenly. Prepare a blanket or old quilt for this purpose, as it’s a trick you can’t pull off directly over a fire. Additionally, the fresher and juicier the vegetables, the tastier the final product.
Tips for Central Asian Pilafs in a Cauldron
Central Asian pilafs often use medium or round-grain rice. Wash this rice in several changes of cold water until it runs completely clear. Then, soak it for the time specified in your recipe. Ideally, use filtered drinking water for washing and soaking, as rice quickly absorbs any flavors present in tap water. Ensure the rice is submerged under at least 4–5 cm of water during soaking to prevent it from drying out and breaking during cooking.
When adding rice to the zervak (a mixture of meat and vegetables), pour boiling water over a slotted spoon to distribute it evenly. This prevents disturbing the rice layer. If you’re cooking pilaf with meat, add a few bone-in pieces for enhanced flavor, which also enriches the rice.
Tips for Caucasian Pilafs in a Cauldron
Caucasian pilafs typically use long or medium-grain rice. If cooking rice with all ingredients, washing and soaking are unnecessary. However, if adding rice at the end, soaking is advisable. Use fatty meat, whether beef, lamb, or poultry, as lean meat won’t yield a flavorful pilaf. Fresh, juicy greens often enhance Caucasian pilafs; choose the best quality. When cooking with poultry, opt for farm-raised chicken, duck, goose, or turkey for a rich, aromatic dish. Always use freshly ground spices for the best flavor. Check the packaging date if buying pre-ground spices, as they quickly lose aroma.
Tips for Middle Eastern Pilafs in a Cauldron
Middle Eastern pilafs often feature basmati rice, which doesn’t require washing or soaking. Fry the rice in butter or clarified butter. Heat a little oil with salt in a thick-bottomed pot, add the rice, and stir over a small flame for a few minutes. If using whole spices like cinnamon, cardamom, cumin, or coriander, fry them in oil first. This releases the aroma into the oil, which the rice will then absorb.
Using broth instead of water enhances any pilaf’s flavor. Choose chicken, duck, beef, or lamb broth, or use vegetable or spiced broth for vegetarian pilafs. Saffron is often used in Middle Eastern pilafs. Soak it in water or another liquid for 15–20 minutes before adding it to the dish.
Finally, when cooking pilaf over a fire, remember that fire is a dynamic element. It should burn steadily to keep the cauldron warm. If the fire goes out, cold meat will only stew in oil. Learn to arrange the firewood so each piece has its place, with the fire heating the cauldron. This is where the rounded bottom of the cauldron truly shines!

Pilaf in a Cauldron Over a Fire: Cooking with Buckwheat
While pilafs are traditionally made with rice, other whole grains like wild rice, bulgur, and barley work well too. However, buckwheat groats create a uniquely interesting pilaf. Unlike rice, buckwheat doesn’t require soaking. Instead, lightly toast it in oil or a dry cauldron over a fire, stirring continuously for 3–4 minutes. Avoid over-toasting or burning it. This process enhances buckwheat’s natural fluffiness and aroma, making your pilaf exceptionally flavorful.
For a Central Asian-style meat pilaf with buckwheat, choose lamb or beef. If using lamb, pre-toast the buckwheat in rendered tail fat. If using beef, opt for clarified butter. It’s also wise to tweak the ingredient ratios. Unlike traditional Central Asian pilafs that use equal parts rice, meat, carrots, and onions, buckwheat pilaf benefits from 1.5 times more onions and half the amount of carrots. For this dish, slice carrots into thick sticks like in classic Uzbek pilaf. Cut onions into thin slices or half-rings, not small cubes, to avoid a mushy result.
When making buckwheat pilaf with poultry, opt for a fatty domestic goose or duck. Chicken and turkey work too, but the result is less exciting. Add diced and pre-sautéed quince or slightly underripe firm apples. Thinly sliced dried apricots also pair well.
Another fantastic option is a vegetarian buckwheat pilaf with eggs. Prepare a vegetable pilaf with carrots, onions, and garlic. Include a traditional spice blend for lamb pilaf: barberries, cumin, coriander, and a bit of hot red pepper. Hard-boil eggs, chop them coarsely, and add to the pilaf towards the end. Layer the buckwheat evenly, simmer briefly, and let the pilaf rest covered in the cauldron. Stir before serving for a delicious meal!
Note: Buckwheat pilaf offers a clear advantage for health enthusiasts. When prepared with the same ingredients, buckwheat pilaf is lighter and lower in calories than rice pilaf.

Pilaf in a Cauldron Over a Fire: Best Recipes and Cooking Tips
Tashkent Pilaf in a Cauldron Over a Fire
Once a dish reserved for major celebrations in Uzbekistan’s capital, Tashkent pilaf is now gaining popularity over the previously favored chaykhana-style pilaf. What sets Tashkent pilaf apart is the inclusion of chickpeas, which give it a richer texture and flavor. Unlike other types, this pilaf doesn’t use bones but includes plenty of lamb fat, making it incredibly aromatic and appetizing.
If you’re cooking Tashkent pilaf in a cauldron with a flat bottom, steam may distribute unevenly or escape slowly. In such cases, gently turn the rice layers, moving the outer layers to the center and vice versa. Be careful not to disturb the zervak layer, which should remain intact.
Serve Tashkent pilaf with a tomato and onion salad (achichuk), thinly sliced radish with salt, and chopped green onions for each portion.

Ingredients for Tashkent Pilaf (10 servings):
- Chickpeas – 220 g
- Lamb meat (breast or loin) – 1–1.2 kg
- Lamb fat – 300 g
- Carrots – 1 kg
- Onions – 3
- Garlic – 2–3 heads
- Long-grain, parboiled rice – 1 kg
- Kishmish raisins – 100 g
- Refined vegetable oil – 250 ml
- Drinking water – 1.5 L + more to cover
- Chili pepper – 1
- Sugar – 1/2 tsp
- Cumin – 1.5 tsp
- Ground paprika – 1 tsp
- Barberry – 1 tsp
- Freshly ground black pepper – 1 tsp
- Turmeric – a pinch
- Salt
Preparation Steps:
- Prepare Chickpeas: Place chickpeas in a pot and cover with plenty of water. Soak for 24 hours. Drain and rinse.
- Prepare Ingredients: Cut lamb into 8–10 pieces. Cut 100 g of lamb fat into 1 cm cubes. Julienne carrots into 5–6 cm strips. Slice onions into half-rings. Trim garlic heads, removing the root ends and outer layers, leaving only the thin skin.
- Rinse Rice: Wash rice 7–8 times until the water runs clear. Soak in warm salted water (37°C) for 1 hour. Soak raisins in hot water.
- Make Zervak: Heat oil in a cauldron until it smokes. Add lamb fat cubes and a large piece of fat. Fry until golden. Don’t stir small cubes; turn the large piece to brown evenly. Remove the large piece and set aside.
- Cook Lamb: Add lamb to the cauldron and fry until liquid evaporates and a golden crust forms. Add onions and fry until light yellow. Spread meat and onions evenly, then top with carrots.
- Add First Water: Pour 1.25 L of hot water into the cauldron. Press down carrots with a slotted spoon and immerse garlic heads and chili pepper. Add sugar and spices, rubbing cumin between your fingers.
- Add Chickpeas and Simmer: Spread chickpeas over carrots. Simmer uncovered for 40–60 minutes. Midway, remove garlic and pepper, setting them aside. Add fried fat. Simmer until most water evaporates, creating a base for the rice layer. Salt generously.
- Prepare Rice: Drain rice and spread over zervak. Pour hot “second water” through a slotted spoon, just enough to cover the top grains. Lightly salt again.
- Increase Heat: Turn up the fire to bring zervak and water to a boil, ensuring strong steam to cook the rice. Once water evaporates to the zervak level, taste the rice. It should be slightly dry but nearly done (not crunchy inside).
- Finish Cooking: Gather rice into a dome with a slotted spoon. Sprinkle with raisins and insert chili pepper. Make holes with a thin stick to the cauldron’s bottom. Pour a teaspoon of hot water into each hole. Flatten the surface. Cover tightly and reduce heat to low. Cook for 30 minutes.
- Serve: Remove lamb fat and meat. Slice meat into small pieces and fat into thin strips. Pile rice, carrots, chickpeas, and raisins on a large platter (lyagan). Top with meat and arrange fat petals around the edge. Place garlic heads and pepper on top. Serve and enjoy!
Tashkent Pilaf in a Cauldron Over a Fire
Ingredients
- Chickpeas – 220 g
- Lamb meat breast or loin – 1–1.2 kg
- Lamb fat – 300 g
- Carrots – 1 kg
- Onions – 3
- Garlic – 2–3 heads
- Long-grain parboiled rice – 1 kg
- Kishmish raisins – 100 g
- Refined vegetable oil – 250 ml
- Drinking water – 1.5 L + more to cover
- Chili pepper – 1
- Sugar – 1/2 tsp
- Cumin – 1.5 tsp
- Ground paprika – 1 tsp
- Barberry – 1 tsp
- Freshly ground black pepper – 1 tsp
- Turmeric – a pinch
- Salt
Instructions
- Prepare Chickpeas: Place chickpeas in a pot and cover with plenty of water. Soak for 24 hours. Drain and rinse.
- Prepare Ingredients: Cut lamb into 8–10 pieces. Cut 100 g of lamb fat into 1 cm cubes. Julienne carrots into 5–6 cm strips. Slice onions into half-rings. Trim garlic heads, removing the root ends and outer layers, leaving only the thin skin.
- Rinse Rice: Wash rice 7–8 times until the water runs clear. Soak in warm salted water (37°C) for 1 hour. Soak raisins in hot water.
- Make Zervak: Heat oil in a cauldron until it smokes. Add lamb fat cubes and a large piece of fat. Fry until golden. Don’t stir small cubes; turn the large piece to brown evenly. Remove the large piece and set aside.
- Cook Lamb: Add lamb to the cauldron and fry until liquid evaporates and a golden crust forms. Add onions and fry until light yellow. Spread meat and onions evenly, then top with carrots.
- Add First Water: Pour 1.25 L of hot water into the cauldron. Press down carrots with a slotted spoon and immerse garlic heads and chili pepper. Add sugar and spices, rubbing cumin between your fingers.
- Add Chickpeas and Simmer: Spread chickpeas over carrots. Simmer uncovered for 40–60 minutes. Midway, remove garlic and pepper, setting them aside. Add fried fat. Simmer until most water evaporates, creating a base for the rice layer. Salt generously.
- Prepare Rice: Drain rice and spread over zervak. Pour hot “second water” through a slotted spoon, just enough to cover the top grains. Lightly salt again.
- Increase Heat: Turn up the fire to bring zervak and water to a boil, ensuring strong steam to cook the rice. Once water evaporates to the zervak level, taste the rice. It should be slightly dry but nearly done (not crunchy inside).
- Finish Cooking: Gather rice into a dome with a slotted spoon. Sprinkle with raisins and insert chili pepper. Make holes with a thin stick to the cauldron’s bottom. Pour a teaspoon of hot water into each hole. Flatten the surface. Cover tightly and reduce heat to low. Cook for 30 minutes.
- Serve: Remove lamb fat and meat. Slice meat into small pieces and fat into thin strips. Pile rice, carrots, chickpeas, and raisins on a large platter (lyagan). Top with meat and arrange fat petals around the edge. Place garlic heads and pepper on top. Serve and enjoy!
Bukhara Jewish Pilaf in a Cauldron Over a Fire
Bakhsh, the Bukhara Jewish pilaf, stands out from traditional pilafs primarily due to its use of abundant aromatic greens. This addition significantly influences its taste, aroma, and color. The key herb is cilantro, though parsley and basil can also be included. Another unique ingredient is liver, which adds a dense texture and distinct flavor. For Bakhsh, liver should be lightly scalded rather than boiled to retain its softness and characteristic taste and aroma.
The methods for preparing Bakhsh over a fire in a cauldron are similar to those of traditional pilaf. After all, Bukhara Jews adopted some Uzbek culinary traditions and adapted them to their own.

Ingredients for Bukhara Jewish Pilaf (10 servings):
- Long-grain, parboiled rice – 1 kg
- Lamb – 400 g
- Tail fat – 100 g
- Beef liver – 400 g
- Vegetable oil – 100 ml
- Cilantro – 2 bunches
- Parsley – 1 bunch
- Green onions – 1 bunch
- Onions – 2
- Drinking water – 1 L + more for covering
- Salt – 1.5 tbsp
- Freshly ground black pepper – 2 tsp
Preparation Steps:
- Prepare the Rice: Rinse the rice thoroughly in several changes of water. Cover with fresh water, lightly salt, and soak for 3 hours.
- Prepare the Meat and Fat: Cut the lamb and tail fat into very small pieces. Slice the liver into thin strips.
- Scald the Liver: Dip the liver in boiling water for 30 seconds, then drain in a colander. Let it cool and chop finely, like the meat and fat.
- Cook the Fat and Meat: Heat the cauldron over the fire, add oil, and fry the tail fat until crispy. Remove the cracklings. In batches, add the lamb, frying over high heat until it lightens. Add the liver and cook for 4 minutes.
- Prepare the Greens: Wash, dry, and chop all the greens. Slice the onions into half-rings. Add the greens to the cauldron, cooking for 2 minutes while stirring constantly.
- Simmer the Mixture: Pour in boiling water, season with salt and pepper. Reduce the fire and simmer for 40 minutes. Increase the heat and, once the broth boils, add the onions.
- Cook the Rice: Rinse the rice again and add it to the cauldron. Pour boiling water through a slotted spoon, covering the rice layer by two finger-widths. Once the water disappears from the rice surface, gradually reduce the fire. Cook until the rice is done. Remove from heat and stir.
- Rest the Pilaf: Flatten the surface, cover with a plate, then a tight lid. Let the Bukhara Jewish pilaf rest for 20–30 minutes before serving.
This Bukhara Jewish pilaf, cooked over a fire in a cauldron, offers a delightful blend of flavors and a unique twist on traditional pilaf. Enjoy the rich taste and aromatic herbs that make this dish truly special.
Pilaf with Lamb and Mushrooms in a Cauldron Over a Fire
This lamb and mushroom pilaf can be complemented with separately fried wild mushrooms, which can be cut into large pieces similar to meat. The oil used in pilaf is also of special importance. Traditionally, for frying the zervak—a base of meat, onions, and carrots—cottonseed or sesame oil is used. Alternatively, lamb fat can be rendered for cooking. As mentioned earlier, the fat is cut into cubes, rendered over a high fire without stirring, and removed at the end, if desired. For a cost-effective option, mix refined vegetable oil with separately rendered animal fat in equal proportions.

Ingredients for Lamb and Mushroom Pilaf (8 servings):
- Leg of lamb meat – 1 kg
- Dried porcini mushrooms – 20–30 g
- Leeks – 3 stalks
- Frozen porcini mushrooms – 400 g
- Carrots – 3
- Cooking oil
- Cumin seeds – 1 tbsp
- Coriander seeds – 1 tsp
- Ground paprika – 1 tsp
- Round-grain rice – 700 g
- Garlic – 2 heads
- Salt, freshly ground black pepper
Preparation Steps:
- Prepare the Lamb: Trim the lamb of membranes and cut into 2 cm cubes. Season with salt and pepper, drizzle with olive oil, and let sit at room temperature for 30 minutes.
- Prepare the Mushrooms: Soak dried mushrooms in 2 liters of warm water for 15 minutes. Rinse mushrooms, strain the soaking liquid through cheesecloth into a pot, add mushrooms and the washed green part of two leek stalks, bring to a boil, and simmer for 20 minutes. Chop cooked mushrooms into small pieces (discard the green part of the leeks). Slice frozen mushrooms into bite-sized pieces.
- Prepare the Vegetables: Cut the white part of all leeks lengthwise, rinse if sandy, and slice into thin half-rings. Peel carrots and cut into thin strips.
- Cook the Meat and Vegetables: Heat oil in the cauldron over a high fire. Fry lamb pieces until golden brown. Add cumin, coriander, leeks, and all mushrooms, frying until golden.
- Add Carrots and Broth: Add carrots and salt. Bring mushroom broth to a boil. Add paprika to the cauldron and stir.
- Cook the Rice: Spread rice evenly over the mixture. Bury whole garlic heads in the rice. Pour in the prepared broth from step 2, bring to a boil, then reduce the fire to low and cook pilaf, covered, for 25 minutes. Remove from heat, wrap the cauldron in a blanket, let the pilaf rest for 15–20 minutes, and serve.
This pilaf, with its rich combination of lamb and mushrooms, showcases the depth of flavors achieved through careful preparation and the use of aromatic spices. Enjoy the warmth and fragrance of this dish, perfect for gatherings around a campfire.
Read also: Pilaf in an Afghan cauldron on the stove
Country-Style Chicken Pilaf in a Cauldron Over an Open Fire
A well-prepared chicken pilaf cooked over a fire in a cauldron is a dish worthy of applause. It demands a specific balance: the rice must be fluffy, the chicken tender and juicy, and the amount of fat just right—not too much, but also not too little. A cast-iron cauldron is ideal for this, as it maintains a constant temperature inside, ensuring even cooking of all ingredients. Traditionally, pilaf is made with lamb, but surprisingly, the chicken version is attributed to the French.
The fattier the chicken, the more flavorful the pilaf will be. If you’re set on making this dish, set aside dietary concerns temporarily. Leave the skin on, as it adds a special juiciness and rich aroma.

Ingredients for Chicken Pilaf (10 servings):
- Whole chicken – approx. 1.7 kg
- Long-grain, parboiled rice – 1 kg
- Carrots – 1 kg
- Onions – 2
- Quince – 2 (or firm, aromatic apples, large plums, or pears)
- Vegetable oil – 300–400 ml
- Garlic – 2 heads
- Hot chili pepper – 1
- Raisins – 40–50 g
- Cumin, coriander seeds, paprika, barberry, black peppercorns, turmeric
- Salt
Preparation Steps:
- Prepare the Chicken: Cut the chicken into 9–10 pieces. Remove the legs with thighs and separate them. Save the wings and neck for other dishes, like broth. Cut the carcass into pieces with both meat and bones.
- Prepare Vegetables and Quince: Peel and slice carrots into 5 mm thick pieces, then cut into strips. Slice onions into half-rings. Quarter the quince, remove the core. If quince is unavailable, substitute with firm apples, plums, or pears.
- Prepare the Garlic: Trim the outer layer of garlic skin and cut off the root end, keeping the heads whole.
- Cook the Zervak: Heat an empty cauldron over the fire. Add oil and heat until it smokes. Fry the onions until golden, stirring occasionally. Add chicken pieces and fry until browned, stirring. Add 1 tsp of salt during frying.
- Add Carrots and Water: Place carrots over the meat and onions. Cook for 3 minutes. Add 1 L of drinking water and some of the spices, except turmeric. Add an additional 4 tsp of salt. This mixture forms the zervak, the pilaf base. Once the water under the carrots boils, reduce the fire to a gentle simmer and cook for 20 minutes.
- Prepare the Rice: Rinse the rice repeatedly in cold water until the water runs clear. Soak in fresh water until needed.
- Continue Cooking the Zervak: Spread the carrots in the zervak and immerse the garlic heads and chili pepper. Add remaining spices, except turmeric, and the rinsed raisins. Simmer the zervak for another 30 minutes over low heat.
- Finish Cooking: Add turmeric. Boil water in a kettle. Place quince slices (or substitutes) cut-side down on the zervak. Drain the rice and spread it on top. Increase the fire to maximum. Pour hot water into the cauldron until it barely covers the rice.
- Simmer and Rest: Once the zervak boils and the water evaporates through the rice, stir the rice layers from the edges to the center if unevenly cooked. When the water reaches the zervak level, cover the pilaf. Check the water level by moving the rice aside from the cauldron wall. Gather the rice into a dome shape, sprinkle with crushed cumin. Cover tightly and reduce the heat to the lowest setting. Cook for 30 minutes.
- Serve: Open the cauldron and mix the pilaf from the bottom up, removing meat, pepper, quince, and garlic heads to a prepared plate. Peel the garlic. Shake the rice while mixing to fluff it up.
Enjoy this hearty, flavorful chicken pilaf, perfect for sharing around a campfire with friends and family.
Azerbaijani Chicken Pilaf in a Cauldron Over an Open Fire
Azerbaijani pilaf cooked in a cauldron is a luxurious choice for a backyard party. This hearty dish stands alone, needing only a couple of light salads and platters of tomatoes, cucumbers, and plenty of aromatic greens like green onion stalks, young garlic, basil, tarragon, cilantro, and mint. Additionally, preparing pilaf can be a communal activity, with guests often enjoying the process. Azerbaijani pilafs are particularly suited for this as they consist of several components, each cooked and served separately.

Ingredients for Azerbaijani Chicken Pilaf (10 servings):
For the Bread Layer:
- Flour – 220–230 g
- Salt – 0.5 tsp
- Egg – 1
- Butter – 25 g
For the Main Dish:
- Whole chicken – approx. 1.5 kg
- Onions – 4
- Pomegranates – 2
- Dried fruits (preferably apricots, large raisins, figs) – 500 g
- Peeled chestnuts (if unavailable, increase the amount of dried fruits) – 500 g
- Clarified butter for frying
For the Rice:
- Long-grain, parboiled rice – 600 g
- Butter – 150 g plus another 15 g
- A pinch of saffron
- Salt
Preparation Steps:
- Prepare the Rice: Rinse the rice thoroughly, changing the water until it runs clear. Soak the rice in bottled water for 30 minutes. Boil 1.5 L of fresh drinking water, lightly salt it, add the rice, and cook until half-done, about 7 minutes, skimming off any foam.
- Make the Bread Layer: Sift flour with salt, add egg, 1 tbsp water, and melted butter. Knead into a smooth, elastic dough. Roll it out into a thin sheet and line the bottom and sides of the cauldron where the pilaf will be cooked.
- Cook the Rice: Drain the rice in a colander. Melt the butter. Place half of the rice on the dough, smooth the surface, and pour over half of the melted butter. Add the remaining rice, pour over the second half of the butter, cover, and cook on the lowest heat for 30 minutes. Wrap the cauldron in a blanket to keep the rice warm.
- Prepare the Main Ingredients: Boil chestnuts in a small amount of boiling water for 7 minutes. Coarsely chop the onions. Rinse dried fruits in warm water. Squeeze juice from the pomegranates.
- Cook the Chicken: Cut the chicken into small pieces and fry in 2 tbsp of clarified butter over high heat for 5 minutes. Transfer to a thick-bottomed pot. In the same pan, sauté the onions until soft, about 5 minutes. Add onions, pomegranate juice, and 100 ml of boiling water to the pot with the chicken. Cover and simmer over low heat for 30 minutes. Add chestnuts and dried fruits, season with salt, stir, and cook for another 10 minutes.
- Infuse the Saffron: Dissolve saffron in 1 tbsp of boiling water. Mix with 1 tbsp of butter.
- Assemble the Pilaf: Remove the cooked rice from the cauldron and divide it into two parts. Mix the saffron mixture into one half of the rice. On a large shallow platter, lay out strips of white and saffron rice. Arrange the chicken with chestnuts and dried fruits in the center or on the side. Serve immediately.
- Serve the Bread Layer: Tear the bread layer into pieces and serve on a separate plate.
This Azerbaijani chicken pilaf, cooked over an open fire, is perfect for both celebrations and everyday meals, bringing together the rich flavors and aromas of well-loved ingredients.
Mirror: Cookine