Dishes in a Multicooker

Pork pilaf in a slow cooker is the easiest way to make this classic Central Asian rice dish without standing over the stove. The slow cooker handles the temperature and timing for you, producing perfectly fluffy rice, tender juicy pork and a deeply flavorful base of caramelized onions, carrots and spices. I use pork shoulder or neck, long-grain rice (basmati works great), plenty of carrots, a whole head of garlic and the traditional spice trio: cumin, barberries and turmeric. Set it on the rice or pilaf setting for about an hour and you'll have a fragrant, golden one-pot meal that rivals the traditional Uzbek version made in a heavy cast-iron kazan.

Vinegret salad in a pressure cooker is a modern shortcut for the classic Soviet beet-and-vegetable salad — and it cuts the prep time dramatically. The biggest advantage is that all the vegetables (beets, potatoes and carrots) cook together in a single pot in 25-30 minutes instead of needing separate pots and over an hour of stovetop time. There's no need to peel them first either — peeling is much faster after cooking. Place the whole vegetables in the pot, cover with water and set the pressure or steam program for 25-30 minutes. Peel, dice and combine with chopped pickles, sauerkraut, onion and green peas, then dress with sunflower or olive oil. Proportions inside.

Beef plov in a multicooker is a convenient, remarkably tasty and completely foolproof home dish. It's hard to find a more popular grain-and-meat dish than plov, and making it in a multicooker instead of the classic stovetop-and-kazan method significantly simplifies the process: the appliance maintains an ideal temperature, cooks without burning and requires no constant attention. The main secrets of fluffy plov are quality long-grain rice (basmati or devzira) thoroughly rinsed until the water runs clear, and a precise liquid ratio of 1:1.5 or 1:2. Cube the beef, brown in the multicooker bowl on the "Fry" setting with oil, onion and matchstick carrot. Add the rinsed rice, spices (cumin, barberry, turmeric), a whole head of garlic and pour over hot water. Run the "Plov" or "Stew" program for 1 hour. Proportions for 4 servings inside.

Spelt porridge in a multicooker is a nourishing, hands-off meal that turns out fluffy, tender and deeply nutty. Spelt is an ancient grain rich in protein, fiber and vitamins that's recently made a comeback as a modern superfood — and the multicooker is the easiest way to cook it well. You can prepare it as a creamy milk porridge for breakfast or as a fluffy savory side dish for meat or fish. Rinse the spelt, add to the pot at a ratio of 1:2.5 for fluffy or 1:3 for creamy porridge, season with salt or sugar to taste and a knob of butter, and run the porridge or grain program for 40-50 minutes. Exact ratios and timing for different multicookers inside.