Pilaf with garlic

4 servings


Cut the bottom of the garlic, remove only one layer of husk, remove the stem from the middle and rinse the garlic in cold water. Cook pilaf with garlic in the same way as pilaf in Uzbek, only lay rice in two steps: first put half the rice, level, then put the heads of garlic in a circle, then fill the rest of the rice, pour water and continue cooking. Garlic can also be laid on the surface of rice. For this, the heads of garlic must be pressed into the rice. When the pilaf is ready, remove the garlic, mix the pilaf thoroughly and transfer to a dish. Divide the garlic heads into wedges, peel, lay on the pilaf and serve. Each pilaf is separately served with tomato juice.