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