My wife always made Pilaf like this.
How long does it take to make Pilaf, Sister?
We have Pilaf, lo mein, and kebabs in our restaurant.
We used to have Pilaf behind the old courthouse, remember?
Not only did I eat Pilaf, but I also ate kebabs.
Pilaf- one of the most common dishes in the Middle East.
The Pilaf with meat is eight yuan. The vegetarian Pilaf
is only four yuan.
PlovyTadzhikskie Pilaf in its preparation and the main products are broadly similar to Uzbek.
The most common additions to the Tajik Pilaf peas are a favorite here chickpeas previously.
The preparation of a real Central Asian Pilaf usually consists of three operations: oil melting, cooking.
Do not give up your favorite dishes,
you can add only vegetables to the Pilaf, cheese, cottage cheese or berries to the dumplings.
Small technology feature is only that for the Tajik Pilaf rice sometimes soaked before laying on 1-2
hours in warm salt water, which speeds up its cooking.
When the water is boiled off, remove Pilaf from the fire. Collect it from the pot wall to the center
in the form of a slide and leave for 30- 40 minutes.