The debate about how to cook real pilaf will probably never subside.
For this reason, each cook can make a unique and special dish.
Therefore, it is worth knowing about the secrets that can significantly improve the aroma and taste of pilaf, says our magazine’s expert on culinary issues, chef Yulia Arkhipova.
What ingredients should be included in pilaf?
Barberry
The composition of spices may differ in any recipe, but the use of barberry can safely be called one of the characteristic features of real pilaf.
Therefore, do not forget to use this spice.
Fat
For many, this may come as a surprise, but when preparing traditional pilaf, mutton fat is actively used.
It is melted to a liquid state and combined with vegetable oil.
Thanks to this, the pilaf turns out to be simply incredibly aromatic and delicious.
Bread
In order for the pilaf to turn out not only tasty and aromatic, but also crumbly, you need to put a crust of stale black bread.
This will allow excess moisture to be absorbed.
