Delicious meat with a spicy, Oriental touch. Very tasty, soft, juicy in a delicate creamy gravy.
Pilaf is one of the most famous and favorite dishes in the world. In the East, it is cooked over an open fire in a thick-walled cauldron. Today I cooked rice in a frying pan-a wok. I want to share with you how I make pilaf. I made pilaf from Turkey medallions with dried apricots and raisins. I’ll take spices as for Uzbek pilaf. A fragrant, hearty, beautiful dish in nature will decorate the table.
And let’s “deceive” consumers, and please both lovers of lamb and its ardent opponents. A piece of bacon fat will do wonders. Treat. There are a lot of pilaf recipes on the site, I hope my one will be useful to someone.
Well, I finally managed to get to the pilaf “without meat”. Yes, and the post is also in the yard, so everything came together and…, in General, Marat Abdullayev’s story about pilaf with quince came across very appropriately. And he always writes beautifully and deliciously, and even the weather in the yard is spring, these factors all contributed to it.
Short, but clear and memorable pilaf recipe. Cooking it is very, very simple. A great option for dinner.
This is a very delicious cake! Shortbread dough, explosive sourness of berry filling and tender sweetness of meringue – the perfect combination! And it seems to me that it is perfect for a new year or Christmas table: the combination of red and white colors is very festive, bright and elegant. Well, the taste of this cake, I think you will easily be able to imagine.
Ideally, a piece of venison or elk, then in General would be ” AH!”, but with a few tricks and tricks, you will get a very tasty meat, juicy, with a slight aroma of smoke and forest spirit of juniper berries and barberry. Delicious! I invite you to “hunt”…
Sausage in our family is relevant at any time of the year, but in autumn, with the onset of cold weather, meat snacks become more popular. And pork of fresh slaughter appears on the market. That’s itching to cook homemade sausage. Inclusions of dried barberry berries give the sausage a beautiful pattern and set off its sour meat taste.
Another variant of cooking duck, with lemon and barberry, in paprika and Imeretian saffron, on a vegetable pillow… Bright and hearty on a chilly autumn day. Mmmmm… Insanely delicious! Treat.
Delicious, juicy and fragrant pilaf! I cooked it in a slow cooker. This dish is very ancient and there are many variants of its preparation. I’ll tell you my version, which is close to the classic. Someone will be outraged by the cooking of pilaf in a slow cooker. But we must take into account that we live in the modern world.