Pilaf with turmeric

Pilaf is always a great solution for lunch or a hearty dinner. It's delicious, nutritious, and convenient. And if you cook a dish in a multicooker-pressure cooker, then it is doubly convenient. Fry vegetables with meat in a bowl, add spices, water, rice, close the lid. The pressure cooker will cook pilaf further without our participation. It is advisable to use long-grain rice - it turns out friable and fluffy in the finished pilaf.

There are many pilaf recipes - every nation, and even every housewife has her 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 make the rice cook well over low heat, we recommend cooking pilaf in a cauldron or a thick-walled skillet with high sides. There will be no risk of burning, and the heat transfer is uniform.

Those who are fasting should like this pilaf. We will cook it without animal products. Contains rice, onions, carrots, garlic, mushrooms, vegetable oil and spices. Despite the simple composition, the dish turns out to be very tasty and satisfying. The aroma of garlic and spices make the pilaf very appetizing.

One of the options for pilaf with squid, where we first prepare a “base” of rice and vegetables, and only then add the squid. Delicate seafood will stay soft as the cooking time is reduced to a minimum. Rice is best used long and parboiled is also good. The grains will not stick together during cooking and the pilaf will be crumbly.

We offer to cook delicious pilaf with shrimps and squid. For a complete "company" of seafood, you can also add mussels. Such a dish can be prepared both at home on the stove and on the grill in the fresh air - and this is a great alternative to kebabs, by the way. Serve hot flavored pilaf - it is juicy and full-bodied. Additionally, we serve vegetables and herbs.

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.

If you do not have special utensils for cooking pilaf (multicooker or cauldron), then you can cook crumbly pilaf in a saucepan. Take a saucepan with thick walls or a thick bottom, otherwise the pilaf may burn. Considering the unevenness of the frying of the ingredients in the pan, unlike the cauldron, meat, vegetables and rice separately need to be fried in a pan, and then mix everything and already simmer the pilaf in the pan. Such pilaf must be infused after cooking.

If you want to cook meat-free pilaf, chickpeas are a great option. In terms of nutritional value, it is almost similar to meat, rich in protein and dietary fiber. The cooking process is not much different from the traditional pilaf: first we make a zirvak from vegetables and spices, then we put the previously soaked and boiled chickpeas, rice and pour in water. Simmer until rice is cooked.