5 secrets of a perfect pilaf

Soak the rice in warm water for 30–60 minutes before cooking — this removes excess starch and keeps the grains from sticking together.

Fry the zirvak (the meat, onion and carrot base) slowly over low heat — this is the foundation of the whole dish's flavor.

Add the cumin, barberry and saffron mix to the zirvak early so the spices fully open up in the oil.

Once the rice goes in, cover the pot tightly and lower the heat to a minimum — that's the secret to proper steaming.

Let the pilaf rest for 10–15 minutes after cooking without stirring — the grains will keep their shape and the flavor will fully develop.