If you get fresh pilaf
Fresh, tasteless pilaf is obtained if:
- put insufficient spices;
- poor quality seasonings;
- cooked completely without spices (although such a dish is already difficult to call pilaf - it is, rather, just rice with meat).
It is the seasonings that give pilaf a rich taste and appetizing golden color. The traditional spices for pilaf are zira, barberry and saffron... Zira gives a bright aroma, saffron (can be replaced turmeric) - yellow tint and spicy-burning taste, barberry is also responsible for the taste. Other spices can be added: pepper (sharp, red, black), paprika, cumin, garlic .
Chicken pilaf is often tasteless. Better to take lamb, beef or pork - with them the dish will be more delicious.
As a last resort, you can cook pilaf again by all the rules. The taste of ready-made unleavened pilaf can be varied with some sauce (soy, ketchup) or herbs. Another way: prepare a portion of frying (onion + carrots), add seasoning for pilaf, mix with the main dish, add some hot water and additionally stew.
Last update Author / Editor - Lydia Ivanova
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