Uzbeks joke: the first thing they taste after mother's milk is palov osh. That is, pilaf. They say: “I did not try pilaf — I was not born into the world.” Cooking pilaf is a real sacrament of meditation, which requires complete concentration and observation: if a person loses concentration at least for a short time, then it is difficult for him to control the process, which includes three consecutive stages: the pilaf is first fried, then boiled and steamed at the end. I don't know if this is the reason for the harmony of taste, but we can safely say that cooking pilaf does not just require certain skills and skill — it is a real art. The DJANFOOD trademark offers a mixture of spices ”For Pilaf“ with the original composition of spices.