Not every housewife can be proud of being able to cook a perfect pilaf.
However, this situation can always be corrected.
Culinary expert of the online publication BelNovosti, chef Yulia Arkhipova, has revealed a list of the best additives for the perfect pilaf.
What options are worth considering?
Lamb fat
Not everyone knows about this ingredient, although traditional Uzbek pilaf cannot do without it. In order for the dish to be fatty, tasty and aromatic, mutton fat is simply necessary.
First, you need to heat up the cauldron, and then melt the mutton fat, combining it with butter. You have never tried such pilaf.
Saffron
If you buy ready-made spice mixes for pilaf, they most likely will not contain saffron. It is an expensive component that is rarely added to cheap seasonings.
However, saffron gives the pilaf an unforgettable aroma and flavor. Therefore, it is definitely worth introducing.
Crust of bread
At first glance, the recommendation seems strange, but a crust of bread will help make the pilaf better. You need to add it a few minutes before the pilaf is ready.
In this case, it will turn out crumbly and tasty.
Expert: Julia Arkhipova
