Pilaf with quince

Homemade chicken pilaf can be cooked in a cauldron on the stove. The culinary idea is suitable for lunches and dinners. Evaluate an interesting recipe, thanks to which you will get a fragrant and crumbly dish.

It is easy to cook pilaf with chicken in Uzbek at home. A hearty dish will delight you with its bright spicy aroma and rich taste. Suitable for a large family lunch or dinner.

At first glance, pilaf without meat is not pilaf at all. However, it is not! If you approach the preparation thoughtfully and with imagination, then you can get a hearty, rich in taste dish that will delight both the look and the stomach. This pilaf will become a sumptuous fasting treat and will undoubtedly be enjoyed by vegetarians.

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.