Pilaf is a dish that has many variations of preparation and tricks that help make it even tastier.
Some recipes call for adding garlic to the pilaf. It is believed that this ingredient gives the dish a special aroma.
However, there are a few subtleties regarding adding garlic to pilaf.
Do you need to peel garlic?
Experienced chefs do not recommend peeling the garlic completely.
You need to remove the scales and roots, but leave the natural shell of the cloves. In this case, the vegetable will give the dish a unique taste and aroma.
When to add garlic
Experienced cooks do not throw in the vegetable at the beginning of cooking pilaf. They do it almost at the very end. They explain this decision by the fact that garlic loses its taste and aroma during long-term heat treatment.
Experienced cooks add the cloves when the fire is turned off and the pilaf is left to infuse for 10-15 minutes. Garlic is sprinkled with rice so that it is soaked with a light and unobtrusive aroma.
It is recommended to serve the finished pilaf without garlic. It is removed from the dish like a bay leaf.
