Why the pilaf turned out white and not very tasty: it's all about the carrots and onions
The ideal pilaf is considered to be golden in color and with a very bright taste.
But sometimes the dish turns out pale yellow (or even white) and not the most appetizing.
What explains the lack of a beautiful color and pleasant aroma in the food?
Oddly enough, it's not a lack of spices.
The problem is most likely due to... improper pre-treatment of carrots and onions.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova emphasized: vegetable ingredients must be fried correctly.
How to prepare vegetables for pilaf
The onion and carrot components of the dish must be fried until brownish.
At the same time, you must not allow the vegetables to burn.
If the carrots and onions are cooked correctly, the pilaf will turn out perfect.
Thanks to well-fried vegetable ingredients, the dish will acquire a beautiful golden color and will be very tasty.
But trying to turn white pilaf into bright yellow just by adding a lot of turmeric and saffron is not worth it.
These spices should be used to enhance the already existing golden color of the pilaf.
