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.
The mood color is red! Stuffing peppers and tomatoes. Who doesn’t like them? Everyone loves them! Let’s prepare this wonderful dish from red, fleshy peppers and tomatoes and enjoy the taste, aroma and red-a beautiful view of bright autumn vegetables!
Since childhood, I love stuffed peppers in any form. If you don’t mind sausage products, I suggest you diversify your menu in the fall with pepper, stuffed with vegetables and sausages. It is satisfying, delicious and flavorful.
Let’s start with the fact that salmon in a pan with rice is one of my favorite dishes, because it always turns out delicious, and it is prepared quickly and simply.
Do you like original, non-traditional dishes? Prepare a pilaf with Turkey in pita bread. pilaf is the king’s plov! Delicious, piquant, unusual! This recipe will appeal to all fans of pilaf. Pilaf is flavored with Oriental spices, has a pleasant taste and wonderful aroma. Turkey meat here is tender, juicy and very soft! Cook it?
