Pilaf is a dish that has an ancient history and is traditional for many cultures. Its preparation requires special attention to detail and the ability to combine different ingredients to create a harmonious flavor.
There are many pilaf recipes, which differ in the ingredients used and cooking methods.
However, regardless of the recipe, pilaf always remains a dish with a rich taste and aroma, which can satisfy even the most refined taste.
Let’s tell you how to cook pilaf in the Jewish way
Ingredients:
- onion – 2 pcs;
- butter – 30 g;
- chicken thighs – 6 pieces;
- salt – ½ tsp;
- vegetable seasoning;
- seasoning for chicken;
- baking soda – 13 tsp;
- tomato paste – 1 tbsp;
- dried parsley;
- water – 600 ml;
- rice – 400 g.
Cooking pilaf:
Dice small onions, fry them to a slightly golden color in a pan with vegetable and butter oil. Sprinkle chicken thighs with seasoning for vegetables and chicken, salt on both sides.
Add baking soda to the onions, stir and fry for 2 minutes more. Put chicken thighs to the onions, cook under a lid on low heat for 15 minutes.
Then turn the thighs to the other side and cook under the lid for 10 minutes. Mix tomato paste with salt and dry parsley to taste, add water to it.
Put the chicken thighs out of the frying pan, rinse the rice thoroughly. Pour the rice and onions into the frying pan, mix, put the chicken thighs in the same place. Pour
the whole mixture
with
diluted tomato paste, stew under a lid for 10 minutes on low heat.
Then turn off the fire and leave the pilaf under a towel for 15 minutes.
In this way, we get a delicious aromatic pilaf. It differs from the classic way of cooking, but it remains very hearty.
