Seasoning for pilaf is as important as the right rice or meat. There are thousands of varieties of pilaf, and each is usually cooked with different spices. There are European and Asian sets, there are for chicken and lamb. We will teach you how to choose and combine fragrant spices correctly!

The classic composition of seasonings for pilaf

Without seasoning, not a single dish of meat and rice simply can bear the name "pilaf". All why? But because spices saturate the dish with unforgettable signature flavors and make the taste original. It is believed that the dish in question was invented in Asia, so you can safely go to the market for a classic set of seasonings. There will always be connoisseurs of the dish and they will offer the right set.

Remember the right to an individual presentation - each "pilaf master" sees the classic composition of pilaf seasonings in his own way. The composition can be sharper, sweeter, sourer, so do not forget to tell the "consultant" about personal preferences.

What is a classic for pilaf:

• barberry (black or red) - gives the desired sourness;
• cumin (zira) - a special and most unusual spice;
• turmeric - gives a pleasant orange tint to the finished rice;
• saffron - makes the taste brighter, gives a subtle bitterness;
• paprika (chili, dried red pepper) - makes the taste of pilaf brighter;
• savory (do not confuse with thyme!) - gives an exotic touch;
• sage - has the property to enhance the taste of meat.
• cilantro (coriander) is a favorite spice in the East, without which, it seems, they do not start cooking in principle.

By the way, saffron is rarely added to sets available to everyone - the spice costs fabulous money even in Iran, where it is mined for export, not to mention the rest of the world. To get just 1 kilogram of spice, you need to process more than 150,000 crocus flowers, from the stigmas of which the spice is extracted. But the rest of the seasonings are grown in the same place, in Asia, and they are easy to get all year round.

It is important to know! According to the secret of chefs, seasonings are added twice. The first is in zirvak, when meat is fried with onions and carrots. And the second - after adding rice. So the aroma of spices is revealed evenly and soaks every grain of rice and piece of meat.

What seasonings are added to pilaf with chicken?

Chicken pilaf can be considered a light version of a traditional dish. After all, it cooks much faster (if only because the chicken does not require such a long heat treatment). Is it any wonder that many housewives strive to find ready-made spices for the dish and simplify their task? We offer you to find out what seasonings are added for pilaf with poultry meat by popular spice manufacturers.

The composition may include:

• dried vegetables (carrots, onions, garlic);
• cumin, curry, black pepper;
• turmeric, coriander;
• dried basil;
• sunflower oil;
• iodized salt.

Interestingly, nutritionists approve of the presence of hot spices in pilaf - they speed up the metabolism and help burn calories. But you need to eat them in moderation so as not to harm the stomach.

Please note that almost all manufacturers put glutamate in the seasoning, which improves the taste of the product, as well as citric acid and preservatives. Those who do not like artificial additives can do without spices, but it is still better to sprinkle pilaf with chicken caraway seeds (in other words, dill seeds) - it gives the dish a wonderful delicate flavor. And put a whole head of garlic - so the pilaf will acquire authenticity, and you will not notice the lack of spices, emphasizing the delicate taste of the chicken.

Recipe for pork pilaf

Pilaf with pork will be good with any ready-made set of spices, however, you can ask the seller to make it a little less spicy by reducing the amount of chili peppers. What is it for? Pork is a tender meat and does not have the same bright aroma as beef, so you should not interrupt its taste with too much spiciness.

But cumin, savory and sage, on the contrary, will enhance the meat taste and give a bright flavor note to the finished dish. Remember! It is better to cook pork pilaf at one time - when heated, it loses its taste properties.

How to spice up a dish with lamb?

Zira seasoning is considered ideal for pilaf with beef. Europeans do not welcome this seasoning too much, but pilaf with lamb will not be pilaf if you do not add zira to it. Outwardly, zira resembles dill seeds, but its taste is completely different - bitter, with a nutty note, which intensifies when rubbed and roasted.

Whole seeds are used for pilaf and it is believed that it is cumin that “unites” the taste of all other spices. And it is also very important to put barberry or dogwood in pilaf with lamb (it is preferred to be used in Kyrgyzstan) to give a slight sourness, which perfectly neutralizes the dense and fatty taste of the meat dish.

with beef

An excellent addition to beef pilaf is basil and oregano. They always emphasize the taste of veal. Basil, in principle, is a self-sufficient spice, but there is a nuance here - the green variety has a milder aroma, but the purple one is more saturated. For pilaf, a green variety of spice is better, and its counterpart is ideal for pasta.

Don't go overboard with spices. They clog the taste of ready meals and in large quantities can harm the digestive system.

Remember that for beef pilaf it is better to use more carrots and onions, otherwise it will be dryish.

Oriental spices for pilaf

Pilaf today is an international dish and it is prepared in different parts of the world in their own way. To adapt the dish, the chefs have developed two lines of spices. The first is European, and the second is Eastern.

What is included in the European set?

• paprika;
• dried tomatoes;
• carrot;
• caraway;
• black pepper with salt.

Oriental spice sets necessarily consist of:

• zira;
• barberry;
• coriander;
• turmeric.

Eastern people will not sit down at the table if these spices are not in pilaf. But they do not need dried onions and tomatoes. And in the East (and in Asia) they always add a whole head of garlic to the dish, and sprinkle the finished pilaf with pomegranate seeds to give it a light, pleasant sourness.

How to replace Khmeli-Suneli?

The composition of hops-suneli is truly unique. Some components of this fragrant spice are expensive (yes, there is a special saffron there!), while others, like utskho-suneli or blue fenugreek, hyssop grow exclusively in highland Georgia.

The correct hops-suneli always contains:

• marigolds (Imeretian saffron);
• parsley (twigs with whole leaves are used);
• celery petioles;
• basil;
• cilantro (not seeds are used here, but leaves with stems);
• mint;
• marjoram;
• hyssop (a special type of shrub);
• dill;
• Bay leaf;
• savory;
• red hot pepper.

Dry leaves are taken in equal proportions and a little red pepper and saffron are added to them (only 0.1% of the total amount of spices). The mixture is crushed, and then introduced into the dishes. As you can see, making suneli hops at home is not so easy. It is easier to buy a ready-made set from a trusted seller. But in fairness, it should be noted that hops-suneli are rarely added to pilaf, but it is perfect for chakhokhbili and kharcho. It also makes amazing creamy nut sauces for hot poultry dishes.

Regardless of the purpose of spices, it is important to learn how to choose them correctly. To do this, pay attention to the quality of packaging, production time and choose natural ingredients without preservatives and flavor enhancers. Then any dish will turn out fragrant, unique and tasty! Enjoy your meal.

Pilaf can be attributed to the most famous dishes in world cuisine. It has eastern roots, but the exact country of origin of rice cooked with meat and spices cannot be named. In various sources, such countries as Kazakhstan, Kyrgyzstan, Turkey, India, Iran, China are called the birthplace of pilaf. At the same time, each nationality has its own secrets of cooking pilaf - from a set of ingredients to the technology of their frying and stewing. As a rule, it is prepared, according to Eastern tradition, on an open fire, in a cauldron with thick walls. Common to all cooking options for this dish is the same composition - rice (although sometimes it is replaced with other cereals, such as pearl barley), meat and spices. It is in the spices that the secret of pilaf lies, which allowed him to become a favorite dish all over the world. Therefore, in order for the hostess to successfully repeat the magic of oriental culinary specialists and conquer everyone with a fragrant and tasty dish, it is extremely important to choose the right seasoning composition and maintain the right proportions.

Before proceeding to the description of the composition of the seasoning used to prepare pilaf, we note an interesting fact.
Initially, the composition of the seasoning for pilaf was selected in such a way as to act as a natural preservative. In hot eastern countries, the combination of special spices helped to preserve the taste and quality of the dish longer at high temperatures.

Today, the refrigerator solves the problem of food storage, but branded spices are still the hallmark of such a dish as pilaf, giving it a unique aroma and taste.

Classic Ingredients

The composition of the classic seasoning for pilaf includes three main ingredients: cumin, barberry and saffron. This is the basis, without which pilaf cannot be called pilaf. Consider the features of these spices in more detail.

Zira- these are cumin seeds, but not ordinary, but Indian. This seasoning is used both as a whole and in crushed form. The smell of zira is the main note in seasoning for pilaf. It is quite strong and rich, especially if whole seeds are used in the seasoning.

Barberry- These are berries familiar to everyone, which have a dark red color. The taste of barberry is distinguished by a slight pleasant sourness, and the composition is simply a storehouse of vitamins and useful trace elements. For the preparation of pilaf, barberry is used in dried form. Whole berries perfectly complement the taste of meat and give the dish a recognizable piquant taste.

Saffron- This is a spice that gives pilaf a characteristic yellowish color and gives a slightly burning and spicy taste. You need to be especially careful with it, as excess saffron can spoil the dish. When choosing saffron for cooking seasoning for pilaf, it is advisable to look for this spice in its original form. Unprocessed saffron is a "stigma" or brown plant threads. This ensures that you are buying saffron and not the cheaper ground turmeric that is often sold under the guise of saffron. Despite the similarity of these plants, saffron is the most important spice in the composition of the seasoning, and gives pilaf a characteristic aroma of spices.

This is interesting! Few people know, but in the east, not saffron itself is used for cooking pilaf, but saffron water prepared in a special way. To do this, a few threads of the plant are ground to a state of powder, after which they are filled with water and infused for a day. After straining the resulting infusion, pilaf is seasoned with it, while obtaining a uniform yellow color and a harmonious, mild taste.

In addition to basic spices, pilaf can also be used such as turmeric, which was mentioned above, black and red pepper (mainly in European variations of the dish), cumin, and herbs. And, of course, there is nowhere in the preparation of pilaf without vegetables, which also serve as spices: onion and garlic.

The spices included in the seasoning for pilaf form a rich chemical composition. So, the classic seasoning for pilaf contains almost all B vitamins, as well as vitamins C, H, E, PP. In addition, the composition of the seasoning includes many minerals necessary for human health, such as calcium, potassium, zinc, magnesium, iron, phosphorus, selenium, and beta-carotene.

Thus, the composition of the seasoning for pilaf is very rich and varied, and in order not to spoil the dish, the hostess should follow some important cooking rules, which will be discussed later.

How to cook seasoning for pilaf at home, with your own hands

So, knowing the classic composition of seasoning for pilaf, you can try to cook it yourself, after carefully studying the exact proportions. What rules should be followed when handling spices so that they emphasize the taste of pilaf, but do not spoil it?

Various recipes suggest using whole or crushed spices. However, the main rule is always the same: spices for seasoning must always be fresh. When purchasing ingredients for homemade seasoning, you should pay attention to the packaging: it is advisable to give preference to glass or foil, but not paper. The highest quality and freshest spices are sold in glass jars, most of them have a built-in grinder. Thus, when purchasing seasoning ingredients in glass, they can be ground immediately before cooking, from which the taste of pilaf will certainly only benefit. However, it is worth remembering that only herbs are crushed to make homemade seasoning, but it is better to leave the berries whole.

Seasoning ingredients can vary, but a few ingredients always remain the same:
- cumin, which gives the dish a subtle, characteristic oriental flavor;
- barberry, which has a characteristic sourness;
- saffron, thanks to which pilaf acquires a beautiful yellow color.

It should be remembered that the resulting seasoning should be added to the dish carefully so as not to interrupt the taste of pilaf. When preparing pilaf, experienced chefs advise not to mix the seasoning components with each other, but to add them to the dish separately at different moments of cooking. At the same time, spices are not added to the pilaf itself, but to zirvak - those components that are cooked in a cauldron before rice is thrown there (this can be, depending on the recipe, meat, onions, carrots and other products). Zirvak is the basis of the dish, and the taste of the finished pilaf depends on how correctly it is cooked, what spices were chosen. If the mixture of spices is already ready, it is advisable to add it to the pilaf 20-30 minutes before it is ready, when all the water is almost absorbed.

What to add to seasoning for pilaf, a classic recipe

The most important rule to remember in cooking seasoning for pilaf is moderation and exact proportions. Let us give an example of the classic composition of spices used for cooking pilaf (1 large cauldron).

This includes:

a small pinch of saffron (can be replaced with half a teaspoon of turmeric);

half a teaspoon of paprika;

10 barberry berries;

a head of fresh garlic, divided into cloves;

a mixture of red and black ground peppers (to taste, but not more than half a teaspoon);

a pinch of zira;

salt to taste.

To prepare pork pilaf, ground sweet paprika and dried tomatoes can also be added to the seasoning. The taste of beef in the dish is emphasized by dried herbs: basil, marjoram, cumin. If there is a desire to cook a dish that is close to the European, and not the Eastern version, you can supplement the traditional composition of the seasoning with mustard seeds, cloves and nutmeg.

If some ingredients were not in the kitchen or in the store, some of them can be replaced: for example, saffron is similar in its properties to turmeric, cumin will successfully replace cumin, and instead of barberry, the taste of pilaf will perfectly emphasize raisins or dried cranberries. However, it should be remembered that it is impossible to completely replace the seasoning for pilaf with another (for example, use seasoning for rice) - as a result, you will get a completely different dish, far from the concept of "pilaf".

In the absence of time, you can also buy ready-made seasoning, which many manufacturers produce today. When choosing in this case, you should focus on the recipe for pilaf, since for different ingredients (pork, chicken, lamb) a different set of spices is expected.

Seasoning for pilaf "maggi" composition

Cooking pilaf using ready-made seasonings is an option for those who value their time. For example, ready-made Maggi seasoning for pilaf has a carefully selected composition of spices, herbs and vegetables. It includes such spices and herbs as curry, cumin, black pepper, turmeric, coriander, basil, a rich bouquet of dried vegetables (carrots, onions, garlic, paprika). Also in the composition of the seasoning, according to the manufacturer, contains sugar, sunflower oil and citric acid. In addition, the composition of the seasoning is enriched with iodized salt, which should be taken into account when salting the finished dish. This type of seasoning is perfect for preparing a European version of pilaf, or pilaf with chicken.

Seasoning for pilaf "eat at home" composition

Seasoning for pilaf from "Eat at home" attracts with its beautifully designed packaging and high-quality composition, which does not include flavor enhancers and salt. In addition to the classic ingredients (zira, turmeric, barberry), the seasoning reveals the taste of the dish thanks to the addition of bay leaf, coriander and two types of pepper (paprika and hot red pepper). The highlight of the mixture is barberry - the author of the seasoning, Yulia Vysotskaya, chose a special variety of black barberry for the composition, with a richer taste and pronounced sourness. Pilaf using such a seasoning turns out to be fragrant and fragrant, and has a moderate spiciness, and therefore it is ideal for recipes with pork, lamb and beef.

Seasoning for pilaf with chicken do it yourself

Chicken pilaf is a great alternative to the classic pilaf, which has a more delicate taste and is ideal for the whole family. In addition to fresh chicken fillet, onions, carrots in a ratio of 1: 1: 1, to prepare a delicious pilaf, you will need a carefully selected composition of spices. Due to its mild flavor, chicken does not require as much seasoning as it is supposed to. For example, in a recipe with lamb. The classic composition of spices (saffron or turmeric, zira, barberry grains) can shade the taste of white meat, to which you can add different types of pepper to taste (black, red, paprika), herbs (parsley, thyme, fennel), as well as fresh garlic, divided into heads. By varying the composition of spices, chicken pilaf can be given softness, or, conversely, piquancy, which makes it a versatile dish.

Video recipe "Seasoning for pilaf with your own hands"

Pilaf is one of the most famous and popular oriental dishes, which has a unique unique taste and aroma. Due to the presence of special spices and seasonings, simple products used for cooking pilaf acquire an amazing unique taste. It is the seasoning for pilaf, which is added during the cooking process, that makes a simple dish of available products a real pilaf.

The combination of seasonings and spices largely depends on the main components of pilaf. They should not only give the finished treat its own special flavor, but also gently emphasize the taste of all the ingredients used. That is why spices for pilaf with fruit and seasonings for dishes with the addition of meat, fish or mushrooms are noticeably different. It is not difficult to choose and compose a mixture of spices for homemade pilaf correctly if you know the main types of spices and their properties.

Composition and types of seasonings and spices for pilaf

Spices and seasonings help to digest fatty foods easier and burn extra calories. It is no secret that it is a mixture of spices that can improve metabolism and normalize the functioning of the digestive system. Not for nothing, pilaf is called the cure for all diseases and the food of centenarians. What properties do spices have and what foods do they pair best with?

Classic spices for pilaf

Zira (cumin)- herbaceous spicy plant, the seeds of which are widely used in cooking. In appearance, zira seeds are very similar to cumin, but it is she who has a special aroma, which is the main characteristic of oriental pilaf. The seeds of this plant have a unique aroma and unique properties, for which the zira was called the "Queen of Spices". It is indispensable in the preparation of a mixture of spices when cooking pilaf.

Cumin seeds normalize the digestive system and improve appetite. They prevent the formation of blood clots and help to better digest fatty foods. Regular use of spices cleanses the blood and serves as a natural prophylactic against heart attack. Interestingly, cumin seeds increase milk production in lactating women, reduce the risk of female diseases, and have a positive effect on the reproductive system. An infusion of zira seeds relieves stomach cramps and helps break down fats.

Barberry- tasty and healthy berries that have a pleasant sweet and sour taste and a delicate apple flavor. Slightly dried berries of this shrub are among the main spices for cooking oriental pilaf. Due to the rich composition of nutrients and the high content of vitamin C, barberry accelerates the feeling of fullness.

Barberry fruits have unique medicinal properties and are often used in the preparation of medicinal preparations for the treatment of diseases of the cardiovascular system, diabetes and gastrointestinal diseases. It has been used as a spice in cooking since ancient times. Red or blue (black) berries are added to sauces and seasonings when preparing pilaf with various types of meat and fruits.

Red pepper one of the three most basic spices for pilaf. Depending on the products that are used in the preparation of the dish, pepper can be sweet (paprika) or spicy (hot, chili). At will and depending on taste preferences, you can use a mixture of peppers, adding more fragrant varieties.

For the preparation of pilaf, fresh pepper pods are most often used, less often ground dried pepper. Pepper gives the finished dish a special piquant taste and light aroma of traditional Asian cuisine. Pepper has a unique antioxidant property and antibacterial action. The use of pepper improves digestion and increases appetite, accelerates blood circulation and normalizes the functioning of the organs of the whole organism as a whole.

Classic set of spices for pilaf

In addition to the basic set of spices: zira, barberry and pepper, other spices are often added to pilaf. The classic set of smooth spices includes: a mixture of curry, turmeric, saffron and garlic. Depending on the components that make up the dish, the amount of spices and spices can be different and are most often added to your own taste.

Classic (basic) set of spices for pilaf with chicken :

• Zira or cumin;
• Kukrum;
• Garlic;
• Sweet red pepper (paprika).

Spices for pilaf with lamb or pork :

• thyme (thyme);
• Zira (seeds);
• Chili pepper (ground, fresh whole);
• Barberry (red, black).

Set of spices for beef pilaf :

• Curry mix or turmeric;
• Zira;
• Hot pepper;
• Basil;
• Rosemary;
• Garlic.

Spices for sweet pilaf :

• Barberry;
• Spices;
• Cinnamon;
• Cardamom;
• Carnation;
• Saffron.

Seasonings for pilaf

Seasonings are food additives of plant origin, characterized by a pronounced spicy taste and strong aroma. Due to the high content of essential oils and unique aromatic properties, spices are an integral part of many oriental dishes.

The classic spices used to make pilaf are raisins, anise, cumin, ginger, saffron, turmeric and others.

How to add seasonings to pilaf

So that spices and spices do not lose their amazing aroma and do not lose their beneficial properties, they must be added to pilaf in a special order. Seasonings such as garlic and bay leaf do not require long-term heat treatment, so they are added to pilaf at the last stage of cooking - after laying the cereal part.

Zira has not only an amazing taste, but also the ability to break down fats and help the body absorb them faster - which is why it is added at the very first stage before frying meat and vegetables. Other spices and spices are added to zirvak (or the liquid in which cereals are boiled) to enrich all the products used in pilaf with their aroma.

What other seasonings can be added to pilaf

Depending on personal taste preferences and the classic recipe, a variety of seasonings can be added to pilaf. However, it should be remembered that even the most interesting tasty and flavors will be appropriate only in a reasonable amount. Some spices and seasonings have a pronounced taste and smell, so their addition to the dish should be proportional to the total amount of food. Only then will pilaf acquire its unique, inimitable taste and aroma, for which it has received worldwide fame.

Without any doubt, pilaf without seasonings is not pilaf at all, but simply ordinary rice porridge with meat. A wide range of spices and spices is sold in any bazaar in every country. You can buy already prepared mixtures, collected by other people who understand their business, taking into account the ideal ratio and composition. Spices for pilaf with chicken are an extremely important component with which the finished dish will acquire a stunning appearance and taste. The quality of pilaf largely depends on the harmonious composition of spices. Undoubtedly, there are a huge number of varieties of recipes for pilaf mixtures.

In order not to be engaged in calculating the correct proportions and not to waste time on manufacturing, you can use ready-made mixtures of spices. When added to pilaf, seasonings make the dish especially fragrant and appetizing. Let us consider in more detail the composition of seasoning mixtures for pilaf with chicken and each ingredient separately.

What types of seasonings are ideal for chicken pilaf?

In order for the dish to acquire a special taste and aroma, chefs flavor it with spices. For a delicious pilaf, it is recommended to use the following components:

• cumin (seeds) - 1 tsp;
• saffron - 1/4 tsp;
• barberry (dried fruits) - 2 tsp;
• black peppercorns - 1/3 tsp;
• dried hot pepper - 1 pc.;
• chili pepper - 1/3 tsp;
• thyme (dried) - 1/2 tsp;
• parsley - 1 bunch;
• garlic - 150 g.

Cooking method

To prepare a mixture of spices for pilaf with chicken, you must first crush dried red pepper in a mortar. The most commonly used is the sweet variety. You should get small pieces that, as the pilaf is cooked, will boil and become soft. Black pepper should be ground with a spice grinder, or a coffee grinder can help. Dried thyme is crushed in a mortar or rubbed with fingers. In a pre-prepared jar, mix the ingredients: cumin, dried barberry berries (they do not need to be crushed or grated), saffron, all varieties of pepper (chili, ground black and red) and crushed thyme. We close the resulting seasoning for pilaf with chicken tightly with a lid and now we can use it at any time. Garlic and parsley are best put into the dish during cooking, so these ingredients should always be kept fresh on hand.

It is not worth completely modifying the seasoning for pilaf, you can only replace individual components, for example:

• saffron - turmeric
• ziru - cumin,
• barberry - dried cranberries and raisins.

Garlic must be added only fresh. The taste of the finished dish can be lost if you use a dried vegetable.

Let us dwell in more detail on the components of mixtures for seasonings.

Zira

Probably the most common seasoning for pilaf with chicken is zira (also known as cumin). It comes from North Africa, but in Asian countries it is also a popular ingredient for cooking pilaf and many other dishes. Its seeds have a pleasant aroma, which only intensifies during cooking. Cumin seeds are brownish in appearance, but they are also yellow and black.

Barberry

Its berries are first harvested and then dried. Fruits are usually placed in the composition of the dish without being crushed. The sour taste of barberry is ideally combined with the taste of pilaf. But chopped berries are usually put in ready-made spice mixtures.

Coriander

One of the most popular spices is coriander. In dishes, whole seeds are most often used. But in the finished mixture it can also be found in ground form. It has a specific aroma that not everyone will like.

Saffron

An indispensable ingredient in any mixture of seasonings for chicken pilaf is saffron. It is also known to some as crocus. How to use saffron in cooking? It is valued, first of all, for its amazing taste and special, unlike anything aroma. It is usually put in a dish in order to give the rice a yellow-golden hue. But when using it, it is important not to make a mistake with the dosage.

This spice is not for everyone. But there is a way out of this situation. Saffron is easy to replace with inexpensive turmeric, which is in no way inferior to it in its purpose, but will save a considerable amount. It is also used as a way to add yellowness to food.

Other spices

Also add sweet paprika, chili pepper, chopped garlic to pilaf with chicken. Less commonly used are various types of dried fruits: raisins, prunes, dried apricots. They significantly affect the taste of the finished pilaf. It's not really spices, but dried fruits give a spicy touch to the dish.

Garlic

This is also not a spice, but it is an almost constant ingredient in the classic pilaf. It gives the dish its smell and irreplaceable taste properties. Often a whole head of garlic is placed in pilaf, from which the roots are removed and cleaned. After cooking pilaf, boiled garlic is eaten. Residents of Asian countries like this garlic very much.

You can also add nuts to the dish (although these are also not spices), which also saturate the pilaf and are themselves saturated with a special taste.

If you don’t like the ingredients in the spices of local stores, then you can choose them yourself according to your own preferences. They do not even have to be mixed, you can supplement the dish with them separately. To begin with, we go to the store or even to the market and purchase those spices that we like best and are best suited to pilaf with chicken. After all, the composition of spices directly depends on what kind of pilaf you plan to cook. There are subtleties here. Pilaf is seasoned with spices to add a pleasant aroma and taste. Bay leaves are placed exclusively in chicken pilaf. Not all cooks add it, but nevertheless it is a very popular ingredient.

Spices sold in stores are already prepared for use. It is important not to forget to study the components of such seasonings, because only those spices that are indicated in the recipe are used to prepare a certain type of pilaf.

Proper use of spices in chicken pilaf

The use of spices in a dish should be taken seriously. Spices are added at a certain step in the cooking process. And the amount of spices depends on personal preference.

Traditionally, the preparation of any recipe for a dish, for example, chicken pilaf with tomatoes and peppers, involves two main steps:

• the first, when the meat and vegetables included in the composition are fried;
• and the second, when they put rice, which is slowly stewed.

The ratio of spices for cooking pilaf is selected individually.

At what time should spices be introduced into pilaf? They are added during the first cooking step, or rather in the middle of it. In this case, the meat will be better saturated with seasoning, and the rice will acquire a pleasant color and aroma.

Having in stock all the necessary knowledge on how to cook spices for chicken pilaf on your own, now you need to learn how to store them properly. It is wrong to leave them on a shelf right next to the stove, because the high temperature is harmful to them. It is ideal to store spices in small dark bottles or airtight tin containers in a dark and cool place.

Spices for pilaf is its mandatory component. There is a way to make the dish golden even if you don't find turmeric or saffron. Add a little dark sesame oil to the cauldron along with vegetable oil. Under this condition, pilaf will definitely turn out a beautiful yellow-gold hue.

Bon appetit!

Despite the fact that pilaf is considered a pan-Asian dish, according to historians, it appeared and was perfected for several centuries in the Fergana Valley (modern Uzbekistan) - one of the oldest centers of agriculture in Asia. Pilaf was not specially invented, it appeared as an optimal dish from those products that the area is rich in. And the Ferghana Valley from ancient times was rich in flocks of sheep, root crops and rice. The only possible dish with a lack of fuel for a fire is a cauldron. It can be said that pilaf appeared as a result of the local technology of meat harvesting: nomads fried the meat until the water was completely evaporated and stored it in fat. From such a semi-finished product in field conditions it was difficult to cook something other than pilaf.

Gradually, a simple recipe for shepherds acquired new elements. In other regions, the original components were replaced by available ones: lamb - beef, pork and even chicken meat; dev-zira rice is long-grain Indian rice, and yellow carrots are red. All existing recipes, of course, have the right to exist, they enrich the dish with options, make it versatile, easy to prepare and truly popular. Pilaf is a very stable dish, in order to cook it tasteless while observing the basic technology, you still need to try. There are adapted pilaf recipes that use hard pasta instead of rice. It is almost impossible for modern urban residents to cook the right pilaf according to the “reference” recipe. You have to be content with simplified recipes, which also give a good result, but have nothing to do with real pilaf. An analogy is Italian pizza. Italians would be surprised to try the "cheesecakes" sold in Russian eateries with pieces of sausage, poured with mayonnaise or ketchup.

Consider all the elements of how to cook a real right pilaf. It requires a special rice - dev-zira. This variety presumably, it was brought by settlers from China and cultivated since ancient times in the Ferghana Valley. Uzgen is still considered the best place for its cultivation. Now the climate in the Fergana Valley has changed significantly, the rivers have become poorer, and the lack of water has hurt the production of classic “floating” rice. Dev-zira is difficult to grow: during the summer, the sprouts must be constantly thinned out and transplanted three times to a new place, and after harvesting rice by hand at the end of October, peel off the scales and get unpolished grains, which are packed in ventilated linen bags and stored until spring. In early spring, devzira is tossed to dry and dried in the sun, covered with straw at night. At least a year is devoted to such processing of rice, and several years to special varieties. For the winter, rice is put into bags, in the spring the procedure is continued. The grain becomes hard, strong, with a rich amber color. In autumn, the rice hardened in this way is brought down, that is, the upper scales are torn off. After peeling, rice grains are stored in the rice powder left over from the processing process until they are used - this is how dev-zira retains its taste and aromatic properties better. Now dev-zira is grown in southern India and Sri Lanka, in the south of France, in Thailand, Australia and some countries of Southeast Asia. In any case, for pilaf, even Indian dev-zira is much better than long-grain white rice.

Real rice for pilaf is now increasingly difficult to find. Uzbek dev-zira rice is practically not exported, and rice-exporting countries label their rice as Red Raw Rice. The confusion in notation complicates the task - there is also red yeast rice. This is the so-called Chinese red rice, the reddish tint of which is obtained with the help of mold formed by the fungus Monascus purpureus, which gives uncooked rice a purple color.

The second component of pilaf is zira or cumin, cumin, kammun, Roman or Indian cumin, azhgon, zra, zar, zatr. Without zira, pilaf simply will not work. This spice has a very strong, bitter, nutty smell that intensifies when rubbed and heated. Zira is the main aromatic element of pilaf, its soul. This is the only spice used in the classic pilaf.

The third element is lamb. Why lamb? Apparently, because of the same reason why real Borodino bread is made from rye flour. Lamb has a number of advantages over other meats, not to mention a very special taste. In the end, it was the lambs that grazed on the mountain slopes of Uzbekistan and the Ferghana Valley in particular. Lamb is the most common meat in all countries with a very hot climate. This meat contains a lot of fat and can withstand heat much longer. Prepared meat can be stored for up to one year, and in hot weather for several months. For pilaf, lamb of medium fat content is taken, usually with a bone. A tenth of fat tail fat is added to the meat.

Last but not least, tools and utensils. The ideal dish for pilaf is a thick-walled cauldron. Can use any sufficiently deep dishes, preferably with thick walls and always with a thick bottom and a tight-fitting lid. As the main tool of the cook - slotted spoon. If the cookware is non-stick, a slotted spoon made of wood or hard plastic.

Cooking a classic pilaf.

Products for pilaf are selected based on the following proportions: 1 kg of meat (where a third is a bone), 1 kg of rice, 100 g of fat (fat tail, ribs, legs - it doesn’t matter), 1 kg of carrots, 3 onions, 2 heads of garlic, 1-2 pods of hot pepper, 150 ml of vegetable oil (refined), 1.5 teaspoons of cumin, salt, 1 liter of water.

Before cooking, separate the washed meat from the bones and cut it into small pieces (as for goulash). Cut the lard into cubes with a 1 cm edge. Cut the vegetables and put them in one large plate to clearly see the proportions. Cut the carrots for pilaf into thin strips with a side of 2-3 mm and a length of 30-40 mm. Sprinkle with sugar to release the juice. Onion cut into thin rings. Wash the garlic, remove the roots, remove the husk. Important! Hot peppers must be whole, without cuts or damage, otherwise the pilaf will be quite difficult to eat. The correct pilaf should not be spicy.
Rinse the rice in several waters, leave to dry.

We begin to cook pilaf. Warm up the pan well and pour in the oil. The oil should ignite the dishes well and be hot enough. An indicator of the readiness of the oil is a thrown onion circle - the onion will brown in a few seconds. Gently lower the fat into the heated oil with a slotted spoon.

Important! All cooking operations are done slowly, carefully. The pieces should be even, the movements should be precise, there should be no "throw-in". All ingredients are lowered into the cooking container with a slotted spoon.

As soon as the fat acquires a golden hue, catch it with a slotted spoon and transfer to a separate bowl. Put the bones into the hot oil. Stir them for even processing. At this point, add a pinch of cumin. Watch the color of the broth and the remains of meat on the bones. The meat should turn brown and the broth should turn brown. Next, the onion is fried in oil. Here you need to stir a little more intensively. The onion should turn golden. Then put the chopped meat into the dishes and fry it for no longer than 10 minutes. Add carrots and mix all ingredients. Stir while frying for 7-10 minutes. When the carrots soften, pour cold water into the cooking container. The resulting broth, the Uzbeks call zirvak, is an important stage of pilaf. Properly cooked zirvak is half the battle. It is important not to overdo it with water, it is better to underfill than overfill it. In extreme cases, water can be added in the next step. The layer of water should be 2-2.5 cm (or whatever say “two fingers”) to cover the prepared roast. Wait for the zirvak to boil and put whole cloves of garlic and pepper pods into the boiling broth. Salt everything. Lower the heat so that the broth boils evenly and gently. Leave for approximately 30 minutes.

During these 30 minutes, it is useful to carefully sort out the rice from pebbles and extra inclusions. Stones, by the way, are also found in coarse salt. Give it enough attention.

After 30 minutes of boiling, carefully remove the peppers and garlic. Taste the broth for salt and add salt if needed, so that it is just a little too salty. Carefully transfer the rice to the simmering broth. Do not mix ingredients! Level the rice with a slotted spoon and stay on the stove while the rice soaks up the broth. At this stage, as the rice “saturates” with water, the fire under the dishes must be reduced. Gather the rice from the edges towards the center and make an even, not loose mound. When all the liquid is absorbed, level the surface of the rice and cover with mashed cumin. Take a sample not from the surface, but from 2 cm deep. Rice should be firm but not hard on the inside. If it is still hard, add a glass of hot water and repeat the operation again with leveling and mounding. Let the water soak deep. When everything is ready, make a hole in the mound and bury the garlic and pepper there. Make the same neat mound above them and close with a tight-fitting lid. Wrap with a towel and leave on the smallest fire for another 5-10 minutes, then turn off the heat and let the pilaf ripen for another half hour.

After the indicated time, open the lid, remove the pepper and garlic, and mix all the contents thoroughly. Arrange your pilaf on a large platter, placing the bones, garlic and pepper on top. Everything is ready, you can start eating.

Of course, pilaf is not limited to the classic recipe; variations of this dish can also be found among neighbors (Tajikistan, Turkmenistan, Kyrgyzstan, Kazakhstan). If you look at the map, it becomes clear - all these countries have the main populated areas located close to the borders of their neighbors and form a densely populated area, striated by rivers and valleys formed around them. All of the neighbors' recipes are also based on dev-zira red rice and lamb. Cooking technologies are similar in all cases, but of course there are specific differences. In Turkmenistan, there is a version of pilaf with paprika instead of meat, in Tajik pilaf there is more fat and barberry is added to the zira. In Kazakh pilaf, radish, dried apricots, raisins, dried apples are added to the usual elements.

A natural question arises - where did the bags with a set of seasonings "for pilaf" come from, and why does the pilaf prepared in many cafes differ from the one described? There are several reasons for this. Some share was made by the Soviet deficit with its absence in the markets and in the shops of traditional products. Human ignorance added something, and even more - human laziness. At the same time, I wanted to cook pilaf at all times, and some components were replaced with those that were available. Rice dev-ziru was replaced with long-grain or even round rice, and turmeric was added to give a specific golden hue. Hot red and black peppers in the classic pilaf will be a hindrance, although there is a Bukhara variety of pilaf - bakhsh, where the addition of black pepper, parsley, dill, cilantro and green onions is practiced. Where cloves, dill, bay leaves, marjoram, coriander, sesame, mustard and others appeared in the mixtures “for pilaf” is already difficult to understand. It is not at all clear why monosodium glutamate is put in such seasonings. A flavor enhancer is absolutely not needed in a fragrant and divinely delicious dish.

Alexey Borodin