Cheryl J
Chef Extraordinaire
Thank you so much. Just put it in my faves to copy. My daughters and grands would love this, too.
You can also use orzo or other tiny pastas that don't need to be broken.
You can also use orzo or other tiny pastas that don't need to be broken.
Thanks, that makes me happy. The recipe is my mom's. She passed in '82 and would be amazed to know that folks from all over now use her pilaf recipe. It was a favorite of kadesma and her grandchildren too.
I made it for my mom in November and she raved about how good it was. Food is such a great thing, it can be shared and bring us great memories of people and places.
+1!
Kay, the additions of slivered almonds sounds good - I've got a pound portioned out in the freezer. Your take on this sounds delicious.
But Pilaf (the Central Asian/Caucasian main dish) is traditionally eaten with hands, not cutlery (not that I do that, but still). If the grains do not stick to each other, it would be very hard to eat I think, wouldn't it?
Agree 100%. However it doesn't mean overcooked. Like fried rice in a Chinese restaurant. it is one mass and yet each grain of rice is separate. I learned to cook pilaf from from chef who was from Uzbekistan. He was a master. He used to make a 30 quart pot of rice and still managed to make it absolutely perfect. It was art.