Pilaf - 99 cooking recipes

Each country has its own special recipes for pilaf, but all versions are incredibly tasty and enticing with a rich spicy aroma. The main components of delicious food from the East are cereals (rice, barley, millet, mung bean) and gara (various types of meat, fish, poultry, sometimes minced meat) . It is distinguished from other dishes not so much by the set of ingredients as by the methods of their preparation: in Iran, meat and grains are prepared separately, mixing them only before serving; in Azerbaijan, all components are initially placed in a thick-walled bowl together. Pilaf is served in a large dish, which is placed in the middle table, smooth out the dish in a heap and decorate with a large head of garlic. It is customary to eat it with your hands or using a lean flatbread. By excluding meat products and adding vegetables to rice, you can taste a vegetarian version of the oriental dish. The rice base goes well with champignons, chanterelles, aromatic porcini mushrooms, tomatoes, onions and carrots. A little saffron will give it a delicious yellow color.