How to Make a Really Tasty Pilaf: An Important Moment Related to Carrots

Cooking a truly delicious pilaf is quite a difficult task.

The desired result is not always achieved.

Usually the reason is that the rice variety chosen is not quite suitable for the dish.

Many amateur cooks use the “wrong” cookware (a frying pan or saucepan instead of a cauldron).

But there are also less obvious reasons for getting imperfect pilaf. For example, some gourmets chop carrots incorrectly.

How to properly prepare the root vegetable for adding to a popular oriental dish?

This question was answered by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.

How to properly chop carrots for pilaf

The main rule: under no circumstances should you add grated carrots to pilaf.

Too small pieces will not give much juice. As a result, the dish will not be very aromatic.

If you want to make a truly delicious pilaf with an ideal consistency, then do not grate the carrots, but cut them into fairly long strips.

First, turn the root vegetable into a set of slices. In other words, cut the vegetable diagonally so that you get pieces 4-5 millimeters thick.

Next, each resulting plate must be cut into strips along the long side. The thickness of the resulting "sticks", again, should be 4-5 centimeters.

Don't be upset if the pieces come out too long. On the contrary, it's a good thing: the longer the straws, the more appetizing the pilaf will be and the more successful the combination of textures in the dish will be.