Pilaf in a cauldron (authentic : kazan) is considered the most popular type of this dish. Of course, you can cook it in a saucepan and in a frying pan, but the result will not be convincing enough. Kazan – a large, heavy and deep cauldron – provides the conditions due to which the ingredients of pilaf acquire the correct texture, as well as saturate each other with tastes and aromas. It was in such cauldrons for a hundred and a thousand portions that the warriors of Genghis Khan cooked real pilaf in the days of ancient campaigns – later there were recipes for folding pilaf of settled peoples – Persia and Turkey. There are many recipes for Asian pilaf in a cauldron, and almost every eastern country has its own version, but the original Asian pilaf is rather all-in-one pilaf in a cauldron. The real original taste of pilav(pilaf, pilau, pilao, pilaf) and the right aroma will undoubtedly surprise and delight you – discover and enjoy Pilaf !

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