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[contact-form-7 404 "Nicht gefunden"]Pilaf in a cauldron (authentic : kazan) is considered the most popular type of this dish. Of course, you can cook it in a saucepan and in a frying pan, but the result will not be convincing enough. Kazan – a large, heavy and deep cauldron – provides the conditions due to which the ingredients of pilaf acquire the correct texture, as well as saturate each other with tastes and aromas. It was in such cauldrons for a hundred and a thousand portions that the warriors of Genghis Khan cooked real pilaf in the days of ancient campaigns – later there were recipes for folding pilaf of settled peoples – Persia and Turkey. There are many recipes for Asian pilaf in a cauldron, and almost every eastern country has its own version, but the original Asian pilaf is rather all-in-one pilaf in a cauldron. The real original taste of pilav(pilaf, pilau, pilao, pilaf) and the right aroma will undoubtedly surprise and delight you – discover and enjoy Pilaf !
The most common salads served with pilaf are tomato salad, radish salad and korean carrot. These salads, served at the table, are easy and simple to prepare or can be ready made – korean carrot. The main condition is that the taste of the salad does not interrupt the taste of pilaf. Salads with a strong original taste do not go well with pilaf. Salads for pilaf are cut as thinly as possible, until transparent, and are NOT dressed with oil and maynaise because pilaf is a fatty dish – best dressings soy sauce and low fat sour cream or combinations, spices are salt, black and red peppers .