If you get a fresh pilaf

Fresh, tasteless pilaf is obtained if:

• not put enough spices;
• poor quality seasonings;
• cooked completely without spices (although such a dish can hardly be called pilaf – it is, rather, just rice with meat).

It is the seasonings that give the pilaf a rich taste and appetizing golden color. The traditional spices for pilaf are In this case, barberry and saffron… Zira gives a bright aroma, saffron (can be replaced turmeric) – yellow tint and spicy-burning taste, barberry is also responsible for the taste. Other spices can be added: pepper (sharp, red, black), paprika, cumin, garlic

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Chicken pilaf is often tasteless. Better to take lamb, beef or pork – with them the dish will be more delicious.

In extreme cases, you can cook pilaf again according to all the rules. The taste of ready-made unleavened pilaf can be varied with some kind of sauce (soy, ketchup) or herbs. Another way: prepare a portion of frying (onion + carrots), add seasoning for pilaf, mix with the main dish, add a little hot water and additionally stew.

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