Milk Pilaf
Milk pilaf is one of the traditional sweet pilaf varieties of Azerbaijani cuisine. It is usually served as breakfast or dessert.
Ingredients & Preparation steps
8 items
History note
Milk pilaf is one of the traditional sweet pilaf varieties of Azerbaijani cuisine. It is usually served as breakfast or dessert.
8 steps
Milk pilaf is cooked without meat, only with milk.
Clean the rice, if there is a lot of broken rice, pass it through a colander. Wash whole rice well in warm water.
Take two parts milk for one part rice. After the milk boils, pour the rice in, stir, add a little salt.
Add saffron until the color turns yellow. Mix again.
When the rice is close to being cooked, add washed raisins, dates, and a little sugar to taste, carefully mix.
If the rice is softened and the milk is absorbed, let it brew (steam).
In another pot, melt the butter, place a crust (qazmaq) at the bottom, pour the milk-cooked rice over the crust, add butter, and steam.
Serve on large platters.
Served hot with honey and cream.
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