A program has been created for the correct training of different types of pilaf so that we can easily prepare the pilaf we need. This program provides all the information of different types of pilaf to you dear ones. Use delicious and taste.

In this program, training on preparing different types of Iranian, Arabic, European pilaf and chelo has been collected so that you can prepare and enjoy them in the shortest time and in the best way.

In Iranian, Azerbaijani, Uzbek, and many Middle Eastern countries, rice is called rice, which is cooked with other ingredients such as meats, vegetables, legumes, nuts, and even spices, which can be prepared in both ketchup and water. In some foods, after cooking the rice (plain rice), it may be mixed with other ingredients and the rice may be prepared. They also have foods such as ash, harissa, and jude, which, despite their rice, are not known as pilaf or chelo. In the definition of pilaf in Dehkhoda, it is stated: It is a food that is made from rice and in it meat, raisins, dates and the like are seasoned and it is of various kinds.

The best food for us Iranians is rice, the most delicious of which we have collected for you in this program

Cherry pilaf *** Barberry pilaf *** Bean pilaf *** Noodle pilaf *** Vegetable pilaf *** Pilaf stuffing ***

Bottom line *** Sweet rice *** Cumin rice *** Istanbul rice *** Mung bean sprouts *** Demi rice ***

Cabbage pilaf *** Chickpea pilaf *** Lentil pilaf *** Mung bean pilaf *** Celery pilaf *** Greek pilaf ***

Doping pilaf *** Pakistani pilaf *** Carrot pilaf *** Artichoke pilaf *** Dill pilaf *** Shrimp pilaf ***

Mushroom pilaf *** Lunar pilaf *** Salted fish pilaf *** Tak pilaf *** Port pilaf