Pilaf recipes

Shah pilaf in lavash, a dish of Azerbaijani cuisine, is sometimes also called "royal" for its impressive appearance and original composition. Additionally, this dish is not cooked on the stove as usual, but in the oven! The recipe for shah pilaf, of course, cannot be called simple, but all efforts will be rewarded with a truly stunning result. The dish includes meat (if desired, use chicken), rice, saffron, turmeric, as well as dried apricots and, quite unexpectedly, dried yellow plums. Garlic is not added, apparently royalty did not favor it much. The ingredients are first prepared separately and then "enclosed" in an oiled lavash sheet... In general, you have already understood that shah pilaf is the very treat that is definitely worth learning to cook at home.

Shakh plov in lavash

A rich taste of Eastern cuisine with new notes! Pilaf with tomato paste is a familiar dish in a more vibrant execution. It turns out delicious with any kind of meat: beef, pork, chicken. It is quick to prepare, suitable for a family lunch or dinner, appetizing, and aromatic.

Pilaf with tomato paste

Tajik plov in a cauldron is usually made from beef with a small amount of fat, giving the dish a very rich flavor. If you want to achieve an impeccable result, purchase meat from a trusted seller at the market or a good store. In addition to beef, plov includes, of course, rice, as well as vegetables, spices, and chickpeas. The latter makes the dish especially hearty and its texture more interesting. Want to learn how to make Tajik plov in a cauldron? Carefully study our recipe, acquire all the ingredients, and follow the instructions closely!

Tajik pilaf in a cauldron

Buckwheat pilaf... Sounds unusual, but the idea of combining two culinary traditions — Eastern and Russian — is quite interesting. Traditionally, rice is used for pilaf, possessing a neutral flavor and thus excellently absorbing other, stronger flavors (meat, carrots, spices). But if you replace this grain with the more distinctive buckwheat, you get a very original dish that will bring special gastronomic pleasure to all its fans. This pilaf is prepared using the classic technique, with the difference that we slightly diversified the flavor with dried porcini mushrooms, which pair perfectly with both the "black grain" and the meat.

Buckwheat pilaf

Pilaf with pork is one of the most popular dishes in the CIS countries.

Pilaf with pork

Not a single feast in Azerbaijan is complete without this pilaf. It must be served at all celebrations and events. “Shirin” pilaf means “sweet” pilaf and is usually served with sweet dried fruits.

Sweet pilaf with dried apricots, raisins, cinnamon, and powdered sugar Shirin

Ferghana pilaf in a cauldron is a classic of Uzbek cuisine! The dish is prepared according to the rules, which are adhered to as strictly as possible even in home conditions in its homeland. By the way, some "canons" will likely surprise you. How to cook Ferghana pilaf in a cauldron? You will find a detailed recipe below, but the process itself looks as follows. First, onions are fried in the cauldron (in a mixture of sheep fat and vegetable oil). By the way, this also determines the color of the pilaf, whether it will be golden or dark brown. Then, lamb is added to the onions and browned to a crust on all sides. After that, two types of carrots are added to the cauldron: yellow and red (each imparts its own notes of flavor to the pilaf). Finally, it's the turn of the rice, which is pre-rinsed and soaked. And despite the fact that the composition of Ferghana pilaf is extremely simple, the dish ends up being very aromatic and, of course, incredibly delicious.

Fergana pilaf in a cauldron

Cook beef pilaf in a slow cooker using our recipe, and you will see that the dish turns out just as well as in a cast-iron pot. And this is not surprising! The fact is that the slow cooker provides special airtightness, which allows the pilaf to simmer while its ingredients absorb each other's flavors and aromas. The process of preparing the ingredients is quite traditional: the onions should be sliced into half-rings, the carrots into strips, and the beef into cubes. And the rice needs to be thoroughly rinsed. If you do everything correctly, you will get a delicious and aromatic pilaf that the whole family will enjoy.

Beef pilaf in a multicooker

You can cook pilaf with minced meat in a pan for dinner on weekdays, as the recipe does not require much time or any special manipulations. And this is one of those cases where the result will certainly not disappoint anyone. Of course, the classic pilaf is traditionally made with meat cut into pieces. However, even in Uzbekistan or Tajikistan, almost every housewife has her own take on this dish's recipe. Therefore, we believe that pilaf with minced meat also has the right to exist. And how to cook it in a pan, you will find out right now.

Pilaf with ground meat in a frying pan

Lean pilaf with pumpkin and apples will be a real find for vegetarians or those who have given up animal products for a certain period. This dish is very satisfying: it is capable of providing strength and energy for a long time, even despite the absence of meat in the composition. Is it pilaf? We insist on this name because the main principles of preparing the dish are followed in the recipe. If you make lean pilaf with pumpkin and apples with a generous portion in mind, you can eat some for dinner and use the rest the next day or take it with you to the office for lunch.