Pilaf is a satisfying meal. That's why it's not for tasting. Pilaf is the finale of a good meal. The meal ends with a delicious rice dish; It is like a football match won with two different scores. It is a clear victory.
Pilaf is a very serious matter. For example, when you go to a restaurant or restaurant and ask for rice, you will be very annoyed if they bring you a small amount of rice, almost two spoons of rice on a tea plate, as a portion. Your enthusiasm remains in your crop.
The best pilaf comes in whole grains. It won't be mushy, it won't be soggy or oily. It has no smell. Its color is pure white. We cannot say that it is good in rice cooked with bouillon or various sauces. Again, making rice with noodles has an effect that reduces its value. Because rice cooked with such taste modifiers does not appeal to everyone's taste. Because the taste of rice varies from person to person. Real Rice should suit everyone's taste and can be flavored according to people's preferences. A person may only want black pepper rice that day, or he may want to eat fried rice the next day when he is full.
There are four different rice cooking methods called Roasting, Salma, Boiling and Straining. The amount of oil and water may vary depending on the style and method of the rice cook. However, the internal structure of the rice does not change. Just as even the worst rice can produce a very high quality rice in the hands of a master, even if you give the best quality rice to someone who is incompetent, the result may still be disappointing. In summary, the architecture of the pilaf must be solid. And that's a job of mastery...
Those who are curious are welcome to come and watch. Our kitchen is open, we cook rice several times a day, using the roasting method, in front of everyone.