I tried my hand at making pilau and here is the result. It didn’t taste bad, but Ms R informed me that the rice was not yellow enough. According to her recipe, which she got from her grandmother, who was born in Samarqand, capital of Uzbekistan, it is necessary to cook the carrots in oil for at least half an hour to extract the yellow color (carotene). When the rice is added it then takes the yellow color from the oil. So next time I will have to cook the carrots longer if I want true Samarqand pilau. I suspect Ms R takes after her grandmother (who I have had the pleasure of meeting, actually), since Samarqand is known for its smoldering beauties . . .
