Azerbaijani pilaf

There are many recipes for cooking pilaf with chicken, and hostesses often prepare this dish, because the products for it are inexpensive and available throughout the year. In this recipe, you are invited to add prunes to pilaf, which will give it sweet and sour notes and an interesting original taste. The recipe is simple and quick. Cooking pilaf in a skillet.

Dried fruits in tandem with spices give pilaf new shades of aroma and taste, which will allow you to diversify your home menu. For this kind of pilaf, take thigh or drumstick meat, as the breast can be dry. Add dried fruits (dried apricots, prunes, raisins) to your liking. Cooking pilaf in a cauldron on the stove.

Azerbaijani pilaf has a special cooking technology. This dish requires a lot of time and effort, which is why such pilaf is prepared for the festive table. For pilaf, chicken meat with vegetables is prepared separately. Rice is cooked separately until half cooked. Special cakes are prepared from the dough and they are lined with the bottom of the dishes for pilaf. Rice is placed on the cakes and saffron is always added. Dried fruits are prepared separately.

Bright homemade pilaf is made from rice, pork and prunes. The finished product will delight you with a memorable aroma and taste. A juicy dish will become the main dish of your dining table.

In addition to a cauldron, ducklings and a saucepan, rich pilaf can be cooked in a wok.This is a special frying pan that is often used in oriental cooking. The cooking technology is not very different from the traditional one.

Pilaf with beef does not require any special introduction. Each housewife brings something of her own to this dish, be it spices, vegetables, dried fruits or exotic types of meat. For example, pilaf with prunes has a pleasant sourness and a special aroma.

Pilaf in a pumpkin is a very original, unusual and tasty dish that will decorate the festive table! Fragrant and crumbly rice, soft, juicy pumpkin will not leave anyone indifferent! Very tasty!

Sweet pilaf is not among the traditional dishes and rather belongs to the category of culinary experiments, but for a lean table and dietary food it will be an excellent dish. Cooking pilaf with dried apricots and raisins, in broth and in a cauldron.

Sweet pilaf with dried fruits in a slow cooker will be a healthy and tasty dish for you both for a vegetarian table and for a dietary one, and children will like it. Rice crumbles well in it, and dried fruits retain their aroma and juiciness. This pilaf is flavored with any spices.

Everyone knows that pilaf is a delicious rice dish with nice pieces of meat, onions, carrots and spices, but there is an option for sweet pilaf with dried fruits. In this recipe, you are invited to cook such a pilaf in Azerbaijani style - with rice, dried apricots, dogwood, raisins, nuts, baked in crispy pita bread, which retains the shape and crumbness of sweet pilaf. Some housewives prepare the flatbread (kazmag) themselves. Pilaf is cooked without meat and will be a wonderful dish for you both for a children's party and for a lean table.

Sweet pilaf with dried fruits will be a healthy and tasty dish for your loved ones. You can take any dried fruits and even add fresh ones. It is better to take rice with a low starch content so that the pilaf is crumbly. Cooking sweet pilaf in a cauldron, covering it with pita bread, which will be baked with a crispy crust.

We offer a pilaf recipe for lovers of light dishes. This is such a delicious version of pilaf, which tastes rich and nutritious, but does not overload the stomach. What is not an alternative to boring cereals for breakfast or dinner? Children will appreciate this dish. As for rice, it is, of course, best to use the long-grain type, as it will provide crumbling and will not stick together in the finished pilaf. However, if such rice is not available, it doesn’t matter: thoroughly rinse the cereals from starch and, during preliminary cooking, simply increase the amount of water so that the grains “float” freely in the pan.

This variation of pilaf will appeal to lovers of porridge and a combination of rice with dried fruits. The dish is good for dinner as it is quite nutritious but not heavy. Rice saturates well, and dried fruits add "mood" with a sweet taste and bright color, and also supply the body with valuable fiber. Unlike viscous porridge, such pilaf is crumbly, since we use long-grain or parboiled rice for its preparation. Alternatively, you can take brown or wild - the usefulness of a dish with such rice will only increase.

There are many types of Azerbaijani pilaf. They are always united by one thing - loose, fluffy, crumbly rice. At the bottom of the cauldron, in which the rice is cooked, we put the kazmak - a flat cake. Let's prepare it from rice, eggs and kefir. By the end of cooking, it forms a crispy brown crust, which can be cut and served with crumbly pilaf. Separately, let the soaked dried fruits in a pan with butter - this will be a juicy addition to the pilaf.

Let's prepare pilaf with meat, dried apricots and raisins. We suggest using pork pulp with small layers of fat. Such meat will turn out to be especially juicy, rich and will go well with fruity notes. Of course, pork can be replaced with old beef, lamb, chicken - the taste of pilaf will be different, but it will still be excellent.

A fairly light but nutritious option for meat-free pilaf. The whole mood of the dish is set by dried fruits: sweet raisins, sour dried apricots and smoked prunes. Fruity notes go well with spices, rice and vegetable frying. Hot, the dish is very aromatic, juicy and completely self-sufficient. To make pilaf crumbly, "fluffy", we recommend taking long-grain rice. Steamed, brown, wild is also great. As for the last two, it is better to soak them overnight in order to speed up the subsequent preparation of pilaf.

Cooking a sweet version of pilaf with dried apricots and raisins. Despite the apparent "dessert" orientation, such pilaf can be served for lunch or dinner as a main course. It is nourishing, aromatic and, in addition to sweetness, also exhibits spicy-salty flavor notes. Cooking Meat-Free - Those who fast or don't eat animal products will appreciate the versatility of this recipe.

Let's cook pilaf according to the Armenian recipe with sweet dried fruits and young lamb meat. The combination of sweet notes with rice and the meat component gives the pilaf a special character - such a dish will appeal to those who like unusual flavor combinations. Generally speaking, you can also use tender pork or chicken. Of course, this is not a substitute for young lamb, but as a decent affordable alternative, it is an excellent one.

Why not experiment and cook pilaf with dried fruits? Such a dish turns out to be sweet, very interesting in taste, quite satisfying and attractive. Loose rice with bright fruit pieces will especially appeal to children. When serving, pilaf can be poured with honey and sprinkled with nuts - this will add benefits and additional shades of taste. So that the cereals do not stick together and give a crumbly texture, we take long-grain rice: white, steamed, brown - choose to taste. For cooking, we recommend using a multicooker - it will greatly simplify the process. However, if it is not there, it will turn out no worse on the stove.

Many housewives prepare pilaf for the daily menu - this dish is hearty, tasty and, as a rule, is liked by all household members. We propose to cook one of the variants of pilaf, which will turn the usual idea of ​​it and will allow you to reveal new facets of the dish that has already become common. Let's prepare a piece of pilaf based on rice and lamb and "place" it in a barrel of crispy pita bread. Very tasty and attractive!

A spectacular ruddy "barrel" with a crispy crust and crumbly pilaf inside - this is all about shah-pilaf. This way of cooking this familiar dish differs significantly from the standard one and turns pilaf into a festive and spectacular dish. In this recipe, we will use chicken: we recommend using chicken legs, but not breast. Everything is simple - the breast is rather dry and will not be able to reveal pilaf from its best taste.

Cooking shah pilaf in lavash will take some tinkering in the kitchen, but definitely worth it.The dish guarantees a pleasant dining experience and a memorable taste. We will cook such pilaf on the basis of beef. For juiciness and versatility of flavoring accents, add raisins, dried apricots and prunes. When decorating pilaf in pita bread, we do not regret butter - it will give that very appetizing crispy brown crust.

A very spectacular dish that can be served to guests and surprise even the most sophisticated. A feature of this author's recipe is the use of baked chestnuts - they change the texture of pilaf and add a pleasant specific taste. If there are no chestnuts, or you don't like them, you can use prunes as an alternative. We recommend serving such pilaf immediately after cooking, hot - with heat, and cut into portions right on the table.

Pilaf in Azerbaijani style, baked in a ruddy casing of thin dough, looks truly royal. The dish will amaze both home and guests with its unusual appearance and delicious contents. It is very important to choose the right rice for this kind of pilaf: the cereal must be crumbly. Basmati rice is ideal. We take mutton as the meat component, and the pilaf itself will be wrapped in filo dough - you can buy it in any hypermarket.

Such pilaf can be cooked on a festive table - it looks impressive, it turns out to be very satisfying and immediately attracts attention. Pilaf on lamb, with the addition of raisins, dried apricots and barberry, decorated in a thin lavash shell and baked until golden brown will undoubtedly be remembered and will leave pleasant impressions. The most interesting thing is the serving: we cut the crispy pita bread into "slices", and under them the steaming juicy aromatic rice with colorful additives is scattered.

Pilaf with the addition of dried fruits takes on a completely different sound: it becomes more juicy, aromatic, pronounced sweet and sour notes appear. Such pilaf cannot be called dessert, because, even despite the absence of meat, the dish turns out to be hearty, nutritious and great for lunch. Those who are fasting or vegetarian will love this pilaf. We suggest using not white rice, but red - pilaf will become even more unusual. If you prefer the usual white rice, of course, use it.

Such pilaf can be cooked both in a slow cooker and in a pan on the stove.We propose to cook it in a multicooker for reasons of saving time and effort. Pilaf looks spectacular due to colored dried fruits. They give not only an attractive color, but a rich sweetish taste. Additionally, sweeten the pilaf with honey. This dish turns out to be quite light, as it does not contain meat products. The recipe will appeal to those who love "dessert" directions in cooking.

There are many pilaf recipes - every nation, and even every housewife has his own. We offer a version with dried fruits without meat, just for the post. The preparation is based on the preparation of a fragrant juicy zirvak. Next is the addition of rice, water and salt. Everything. To cook the rice well over low heat, we recommend cooking pilaf in a cauldron or a thick-walled pan with high sides. There will be no risk of burning, and the heat transfer is uniform.

Armenian pilaf is distinguished by the absence of meat and the presence of dried fruits. Moreover, dried fruits can be used in different ways, depending on personal preferences and options available at home. Nuts are often added. The invariable ingredient is, perhaps, raisins and, of course, rice. Necessarily long-grain, giving the necessary friability and airiness of the pilaf.

Armenians prepare sweet pilaf with dried fruits for Easter. The composition includes crumbly, "fluffy" rice, dried fruits stewed in butter, nuts and spices. The dish is very colorful and quite satisfying. It is important not to spare the butter when cooking - it is it that provides a mild sweetish-creamy taste and tenderness. Ideally, this should be ghee.

Duck pilaf with quince is considered an unconventional version of this dish, but nevertheless very tasty and juicy. Together with quince, a little prunes are usually added to pilaf. The fruit acidity of the quince makes the meat of the duck softer and the prunes give the dish a piquant smoky flavor, just like when cooking over an open fire. It is advisable to cook pilaf on melted duck fat as an analogue of fat tail fat in classic pilaf, but vegetable oil replaces it well. You can cook pilaf with quince in any dish.