One “forgotten” ingredient for pilaf

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Spices should not be added thoughtlessly wherever necessary – they can greatly distort the taste of the finished dish. But if you don't add one or another additive, for example, to pilaf, then you won't be able to achieve the desired taste.

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Therefore, when preparing pilaf, they always add the seasoning zira, and with it garlic.

At the same time, it is also wrong to hope that adding the necessary spices will save pilaf.

The so-called classic seasonings for pilaf include, first of all, zira, fresh and dried garlic, saffron, turmeric, and even raisins with dried apricots.

It is believed that all other additives are superfluous. All of them, except for one forgotten one – barberry. It turns out that barberry is not only the taste of famous candies. The berry has a sour taste, a special aroma and gives pilaf a healthy sourness.

In addition, barberry contains vitamins, acids and other useful substances that reduce the load on the stomach.

Barberry not only improves the taste of ready-made dishes, but also increases appetite, quenches thirst and has a diuretic effect.

And in folk medicine, barberry in its pure form is used to reduce fever.