How to cook in an Afghan cauldron?

More recently, Uzbek cauldrons were popular, and it is worth saying that they simply perfectly coped with their function - preparing delicious dishes. But they were replaced by Afghan models, which immediately won the hearts of everyone who loves tasty, healthy and juicy food.

Cooking in an Afghan cauldron is incredibly simple and easy. And most importantly, the cookware is quite versatile: it can be used as a pressure cooker, a steamer, or just as a regular saucepan. What are its features, what should be taken into account when cooking and how, in fact, to use it - read about everything below.

Features of use: how to cook in an Afghan cauldron

The device works on the principle of a pressure cooker: increased pressure increases the temperature, and food cooks faster. Thanks to the speed and tightness, the dish retains all the beneficial vitamins and properties, rich aroma, and color.

You can cook in an Afghan cauldron either over an open fire or on a stove. The main thing is to remember that high pressure is created inside the container, so it is dangerous to open it before excess air has escaped.

1. Pressure cooker. Thanks to high pressure and temperature, any dish is cooked very quickly. Even the toughest meat will turn out soft and juicy in just 15 minutes.
2. Pot. If you remove the lid, the pot will turn into a regular saucepan in which you can cook any goodies from soups to stews.
3. Cauldron-pressure cooker. In this case, the lid is tightly closed, and the dishes are cooked in their own juice. It is permissible to add just a little water to get a softer and richer taste of the ingredients.
4. Like an ordinary cauldron. Here, no water is added to the container, so the products will turn out perfectly baked.

The valves should be washed after each use of the cookware!

Precautionary measures

To prevent the Afghan cauldron from becoming a “steam bomb”, you must follow some important rules:

1. Monitor the heating temperature. Too much heat will lead to excessive steam inside the cookware, and this, in turn, will cause two problems: either a spoiled dish or a broken cauldron. It’s really difficult to answer what to choose, so it’s better to remove the boiler from the heat for at least 30-45 seconds. You can lift the safety valve to allow the container to cool.
2. Install the cover. The locking screw handle does not need to be screwed in all the way. It is better to lightly press the lid with it so that the steam is directed into the corresponding holes.
3. Do not open the lid while the cauldron is operating. If you still need to do this, then remove the container from the heat for 1-2 minutes. As soon as steam stops escaping from the valves, the lid can be removed. Otherwise, you risk getting burned. Be carefull!
4. Control the cooking process. It is not advisable to leave an Afghan cauldron unattended. Whatever one may say, this is still not a multicooker (which, however, also cannot be left unattended for a long time). Constant monitoring is necessary to adjust the heating to avoid damage to the cookware.
5. Correct volume of products. The container should not be filled to the very edge. To avoid clogging the holes and valves, add a little more than half of the ingredients into the kettle.

As soon as the cauldron begins to steam, lower the heat to low.

What can you cook in an Afghan cauldron?

Whatever! After all, this is not some specific dish, but a container in which all products turn out deliciously delicious due to steam and high temperature. So what are we cooking in the Afghan cauldron?

• various soups;
• goulash;
• borsch;
• fish - stewed and baked;
• stew with vegetables;
• of course, pilaf;
• shurpa;
• ajab-sandalwood;
• dolma;
• You can even cook condensed milk in it;
• porridge;
• bozbash;
• khashlama;
• chashushuli;
• and much more!

So, is it worth buying an Afghan cauldron? Absolutely yes! Any dishes in it turn out perfectly tasty, rich, with a bright aroma. On average, a good product can be purchased for 4,000 rubles, but it is definitely worth it!