Every country has its own special pilaf recipes, but all the versions are incredibly delicious and draw you in with a rich, spicy aroma.
The main components of this delicious Eastern dish are the grain (rice, barley, millet, mung beans) and the gara (various kinds of meat, fish, and poultry, sometimes ground meat). What sets it apart from other dishes isn't so much the set of ingredients as the way they're prepared: in Iran the meat and grains are cooked separately and combined only before serving, while in Azerbaijan all the components go into thick-walled cookware together from the start.
Pilaf is served in a large dish set in the middle of the table, mounded into a heap and topped with a big head of garlic. It's traditionally eaten with your hands or with the help of a plain flatbread. By leaving out the meat and adding vegetables to the rice, you can enjoy a vegetarian take on this Eastern dish. The rice base pairs beautifully with button mushrooms, chanterelles, fragrant porcini, tomatoes, onion, and carrot. A little saffron will give it an appetizing yellow color.
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