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Pilaf

In eastern cuisine, pilaf occupies one of the main places.This is a national treat, appropriate for serving at the table both on weekdays and on holidays for dear guests. Its basis is rice, to which meat or pieces of fruit are added.Each country has special recipes for pilaf, but all options are incredibly tasty and beckon with a rich spicy aroma.

The main components of tasty food from the East are cereals (rice, barley, millet, mash) and gara (different types of meat, fish, poultry, sometimes minced meat). It is distinguished from other dishes not so much by a set of ingredients as by the methods of their preparation: in Iran, meat and grains are prepared separately, mixing them only before serving, in Azerbaijan all components are originally put in thick-walled dishes together.

Pilaf is served in a large dish, which is installed in the middle of the table, the food is covered with a slide and decorated with a large head of garlic. It is customary to eat it with your hands or with a lean tortilla. By eliminating meat products and adding vegetables to rice, you can taste a vegetarian version of Eastern food. The rice base works beautifully with champignons, chanterelles, fragrant white fungi, tomatoes, onions and carrots. A little saffron will give it a mouth-watering yellow.