The national dish is pilaf
Pilaf is made from lamb, beef and poultry meat. The meat is pre-washed and cut into pieces. ... When serving pilaf on the table, it is stacked on a plate or large round dishes, meat is placed on top and sprinkled with herbs and pomegranate seeds. Pilaf is served with various salads of fresh vegetables, herbs and fruits.Pilaf is made from lamb, beef and poultry meat. The meat is pre-washed and cut into pieces. ... When serving pilaf on the table, it is stacked on a plate or large round dishes, meat is placed on top and sprinkled with herbs and pomegranate seeds. Pilaf is served with various salads of fresh vegetables, herbs and fruits.
General characteristic The distinctive property of pilaf is its friability, achieved by observing the technology of cooking rice and adding animal or vegetable fat to the pilaf, which prevents the grains from sticking together. ... Dishes for serving pilaf on the table are called pilaf, in Central Asia — lyagan.
Features
Of the features, we can note the frequent use of such additional components as chickpeas, quince, pomegranate, raisins, eggs and garlic.
Composition
Beef
Rice
Onion
Carrot
Sunflower oil
Salt
Ground black pepper
Garlic
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