An important ingredient in pilaf that many people forget: use it and the dish will always be delicious
Plov is an incredibly tasty dish of oriental cuisine, popular all over the world.
Many gourmets know about the standard set of products needed to create this dish.
We are talking about rice, meat, carrots, onions, garlic, vegetable oil and spices.
However, many amateur cooks forget about another important ingredient, thanks to which the dish becomes more filling, and also acquires sophistication and a much brighter taste.
Yulia Arkhipova, an expert of the online publication Belnovosti in the field of cooking, a chef and fourth-class baker, recalled the secret of preparing delicious pilaf, forgotten by many gourmets.
What you shouldn't cook pilaf without
If you do not plan to use fat tail fat when preparing pilaf, then be sure to add raisins to the dish.
First, the dried berries must be poured into a deep container, filled with low-temperature water and wait 60 minutes.
Raisins can be added to pilaf only after soaking is complete.
The dried fruit should be added to the dish at about the same time as the garlic, that is, at the final stage of cooking.
Earlier, gourmets were told how to make Olivier salad without sausage .
