Iranian pilaf, Afghan cauldron! Stalik Khankishiev is preparing a side dish for chicken barbecue!

Most recently, I showed Iranian chicken skewers served with colorful pilaf. And many asked for a recipe. Yes with pleasure!
It is necessary to take good basmati rice - so that it does not have broken grains, without a cut, without cracks in the rice. And soak it in hot salt water. Rinse the rice just before boiling and preferably in hot water!
Boil a large amount of water in a saucepan - for example, a kilogram of rice means at least 4 liters of water! And salt the water so that it is twice as salty than we would like to get rice. For a liter of water, a spoonful of salt with a slide - and don't argue, I don't have time, we need to hurry!
Choose a cauldron in which the rice will be cooked in the second stage. It can be a copper cauldron, aluminum, ordinary Uzbek, but this time I chose an Afghan cauldron (a pressure cooker, in fact, is just a ponto-eastern shape). I took it to test how cooking at higher pressure, and therefore at higher temperatures, would affect the result.
A lining should be placed in the cauldron under the rice so that the rice does not burn. For example, dough greased on both sides.
Now we boil the rice until cooked - how to determine readiness is shown in the video - and drain all the water from it.
We transfer the rice to the cauldron, close the cauldron and fire! Only the flame under the cauldron is not the highest, and even then after a while it is better to substitute a divider under the cauldron or completely reduce the heating.
In an ordinary cauldron or saucepan, rice should be cooked for at least an hour. But in a pressure cooker (which is now called an Afghan cauldron), 15-20 minutes is enough.
Now comes the fun part!
Part of the rice can be dyed with saffron infusion, and part of the rice is something like pesto, which can be made from basil, olive oil, cheese and ... green pistachios. Believe me, this is delicious!
Put the rice from the cauldron on a large warmed-up dish and decorate with colored rice, laying it out in the form of segments.
That's all!
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