Pilaf

To make the pearl barley pilaf with meat tender and the fat not to drip down the plate, it is best to give preference to the shoulder part of the beef or the pulp taken from the back leg. They are not very fatty, but at the same time they become soft

A well-cooked pilaf with chicken in a cauldron is a dish that really deserves a stormy and prolonged applause. The requirements for it are quite serious: rice should be crumbly, the meat part should be soft and juicy, there should not be a lot of fat

Pilaf, plav, or plov - it doesn't matter how you call a dish of friable rice with different additives. It is important that it tastes both salty and sweet. We suggest trying spicy sweet pilaf with nuts and dried fruits.

Pilaf with chicken and prunes, of course, differs from the classic one, with lamb, tail fat and whole heads of garlic, but it is easier to prepare and is guaranteed to turn out even for not the most experienced chefs. The main thing is to find good r

Pilaf with pumpkin and quince will be appreciated by those who fast. And vegetarians will love this dish too! It turns out hearty, tasty and so fragrant that you definitely won’t have to persistently call the household to the table. Pay special atten

Lean pilaf with vegetables and dried fruits. Perhaps such an intricate combination will seem too original to someone, but we confidently declare that it works great. Therefore, if for some fundamental reasons or just out of gastronomic curiosity you

Pilaf with garlic is a very tasty and healthy dish. Garlic is removed from the finished pilaf, after which it is added to the dish when serving. By this time, the garlic loses its sharpness and acquires sweetness, while retaining its healing properti

Very tasty and satisfying pilaf, it combines beans with rice and spices very well. Sometimes it's good to step away from traditional recipes and try something new. I recommend!