What seasonings are suitable for pilaf. Spices for pilaf: basic set

Pilaf is one of the most famous and popular oriental dishes, which has a unique taste and aroma. Thanks to the presence of special spices and seasonings, simple products used to prepare 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 the pilaf. They should not only give the finished treat its own special aroma, but also gently emphasize the taste of all the ingredients used. That is why spices for pilaf with fruit and seasonings for a dish with the addition of meat, fish or mushrooms are noticeably different. Choosing the right spice mix for homemade pilaf is not difficult if you know the main types of spices and their properties.

Composition and types of seasonings and spices for pilaf

Spices and seasonings make fatty foods easier to digest 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. It’s not for nothing that pilaf is called a cure for all diseases and food for long-livers. What properties do spices have and what foods do they go best with?

Classic spices for pilaf

Jeera (cumin)- herbaceous spicy plant, the seeds of which are widely used in cooking. In appearance, cumin seeds are very similar to caraway seeds, but it is the cumin that 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 cumin received the name “Queen of Spices.” It is indispensable when preparing 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 absorb fatty foods. Regular consumption of the spice cleanses the blood and serves as a natural preventative 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 cumin seeds relieves stomach cramps and helps break down fats.

Barberry- tasty and healthy berries that have a pleasant sweet and sour taste and a subtle apple aroma. Lightly dried berries of this shrub are among the main spices for preparing oriental pilaf. Thanks to its rich composition of nutrients and 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 mixtures for the treatment of diseases of the cardiovascular system, diabetes and gastrointestinal diseases. It has been used in cooking as a spice 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 used in preparing the dish, pepper can be sweet (paprika) or hot (hot, chili). If desired and depending on taste preferences, you can use a mixture of peppers, adding more fragrant varieties.

To prepare pilaf, fresh pepper pods are most often used, less often ground dried ones. Pepper gives the finished dish a special piquant taste and light aroma of traditional Asian cuisine. Pepper has a unique antioxidant property and antibacterial effect. Eating pepper improves digestion and increases appetite, accelerates blood circulation and normalizes the functioning of organs throughout the body as a whole.

Classic set of spices for pilaf

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

Classic (basic) set of spices for chicken pilaf :

  • Zira or cumin;
  • Kukruma;
  • 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 or turmeric mixture;
  • 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.

Classic seasonings used to prepare pilaf: raisins, anise, cumin, ginger, saffron, turmeric and others.

How to properly add seasonings to pilaf

So that herbs 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 the pilaf at the last stage of preparation - after adding 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 herbs and spices are added to zirvak (or the liquid in which the cereal is cooked) 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, you can add a variety of seasonings to the pilaf. However, it should be remembered that even the most interesting flavors and aromas will be appropriate only in reasonable quantities. Some spices and seasonings have a pronounced taste and smell, so their addition to a 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.

Pilaf is an oriental dish that has gained popularity all over the world. Different peoples prepare it in different ways, but only one thing remains unchanged - spices and seasonings, without which it is impossible to imagine real pilaf. Without spices, it will no longer be pilaf, but just rice porridge with meat.

It is the spices that give the dish its unique taste, aroma and spiciness. In addition, seasonings serve as a natural preservative, which allows the pilaf not to spoil for a long time in hot climates. They are also responsible for burning excess calories and quickly satisfying hunger. Spices improve metabolism and digestion.

Classic spices for pilaf

Any trader at the market, especially if he comes from Central Asia, will help you choose a seasoning for pilaf depending on your preferences - spicier, more fragrant, or perhaps colored in a golden saffron color.

But the three components of real oriental pilaf remain unchanged - cumin, barberry and red pepper.

Zira is a herbaceous plant; only seeds are used to prepare pilaf. In order for the spice to fully reveal its slightly bitter and rich aroma, before adding to the dish, you need to crush the seeds a little with a wooden mortar - you will immediately feel the amazing aroma exuded by the oriental spice.

Zira will not only help you better digest fatty foods, but will also prevent stomach cramps and flatulence.

Barberry- Dried berries of this bush are used for pilaf. Barberry berries will add a slight sourness to the rice. Whole berries are added to the pilaf, which when bitten will explode with a pleasant apple aroma.

Barberry will help you feel full faster. The berry is a real storehouse of vitamin C, glucose and fructose.

Red pepper(hot) is used in traditional Asian cuisine, while European cuisine favors sweet paprika. You can use a mixture of peppers - this will give the pilaf a spicy bitter-sweet aroma. It is advisable to grind the pepper immediately before adding it to the pilaf or add whole pods.

What other seasonings can be added to pilaf?

Saffron is almost always added to pilaf; the only reason for its absence may be the rather expensive price that you have to pay for the spice. Saffron will give the rice an amazing golden hue, a subtle aroma and a unique bitter-sweet spicy taste that is impossible to describe - you need to try it.

Many people add garlic to pilaf, and the whole head goes into the dish, not the head passed through a press or grater, previously peeled.

Professional chefs like to add dried tomatoes, bay leaves, coriander seeds, cilantro, parsley and even Provençal or Italian herbs to their pilaf. In Europe, popular seasonings for pilaf are mustard, black pepper, nutmeg and cloves - all of them perfectly highlight the taste of fried meat.

Seasonings that work well for pilaf with beef include cumin, marjoram, basil, coriander and cumin.

For chicken pilaf, in addition to classic seasonings, you can add oregano, dried thyme and cumin seeds.

Pork pilaf can be supplemented with seasonings such as turmeric, dried tomato and sweet paprika.

Pilaf can even be made from fish! In this case, curry and suneli hops are well suited.

For fruit pilaf, which is prepared without meat, you can take a little barberry, cumin, saffron, raisins and dried fruits.

Modern housewives now have access to such exotic Indian seasonings as curry and cardamom, cumin, fennel, tamarind and many others. With the help of these unusual spices, you can make the pilaf spicy or, on the contrary, soft, and you can also improve the mood of yourself and your loved ones from a perfectly prepared dish.

How to properly add seasonings to pilaf

The main rule is not to overdo it! Spices should be added very little at a time, so that they emphasize the taste of the dish and do not interrupt it. A sense of proportion is decisive when adding seasonings; its absence can lead to the fact that the expected subtle taste will not be achieved, and the dish itself will be hopelessly spoiled.

There are hardly many dishes whose taste and aroma depend so much on spices as the taste of pilaf. It is the spices that give this dish its refined notes and distinguish it from banal rice porridge with meat. It is noteworthy that in addition to taste, spices also ensure long-term preservation of dishes in hot climates, serving as a natural preservative.
The classic set of spices for Uzbek pilaf includes cumin, barberry, turmeric or saffron.

Zira

The most important ingredient, without which it is impossible to imagine real Uzbek pilaf, is considered to be cumin seeds. The best variety of cumin is Indian black cumin, but finding it in our stores is very problematic. It is not often found in markets where they mainly sell white cumin seeds. However, if desired, cumin can be ordered from oriental spice dealers. When buying a spice, you should grind the seeds and feel their aroma, so that cunning merchants do not slip you carrot seeds that look similar to cumin.
Zira gives pilaf a unique tart aroma and spicy notes. It is not recommended to grind the seeds; before placing them in a cauldron, simply rub them in the palm of your hand.


Another mandatory seasoning for pilaf is barberry. Dried berries, rich in vitamin C, give the dish a characteristic sourness. The most suitable for pilaf is the Uzbek black barberry, however, the usual reddish berries will add piquancy to the dish.


Turmeric, saffron

The most scarce and expensive spice for pilaf is saffron - the cost of a kilogram of this spice reaches $1000, and, quite naturally, it is extremely rarely used when preparing dishes. The unique, slightly pungent aroma of saffron in pilaf is almost imperceptible, and it is used mainly to give the dish a pleasant golden-yellow hue. Much more affordable turmeric, which in its taste is in many ways similar to saffron, copes well with this role. Just a little ground turmeric is added to the pilaf - half a teaspoon of powder is enough per kilogram of rice.


In addition to the above-mentioned seasonings, depending on the recipe, other spices can be added to the pilaf - coriander seeds, dried ground tomatoes, paprika, garlic. Well, of course, you can’t do without pepper when preparing pilaf - the best for this dish is considered to be a freshly ground mixture of allspice, black, green, red and white peppers.

Pilaf is one of the most popular dishes among many nations. It is prepared differently in different culinary traditions, there are recipes with rice, chickpeas, peas, most often it is cooked with lamb, but there are versions of the dish with veal, chicken, pork and even fish. And yet, any type of pilaf, regardless of the specific recipe, is prepared with spices.

Spices for pilaf are an absolutely necessary component, without which the dish will not turn out tasty and aromatic. The appearance, smell and taste of pilaf are largely determined by the harmonious composition of spices. Of course, there are quite a large number of options for pilaf mixtures, including a variety of components.

However, basic spices should not be excluded or replaced. The composition of spices for pilaf must certainly include turmeric and/or saffron, which not only give the dish a rich, characteristic color, but are also antioxidant substances. Also, the composition of spices for pilaf is supplemented with some other spices traditionally used in a particular area. In principle, every cook, based on personal preferences, can choose which seasonings are needed for pilaf. Usually they use cumin (cumin) seeds, barberry fruits, a mixture of ground peppers (red hot and black), sweet paprika, various aromatic herbs, garlic and fresh herbs (parsley, basil, tarragon, dill and others).

You can also use ready-made spice mixtures for pilaf, which are offered by the retail chain in a relatively wide assortment. However, it is better to decide what spices are needed for the pilaf based on the components of the pilaf, and mix them yourself. When purchasing a ready-made mixture, please note: it should not include salt, otherwise it will be difficult to properly salt the dish.

Of course, it is better that the set of spices for pilaf does not include unnatural components, such as monosodium glutamate, various flavors, synthetic dyes, stabilizers, flavors and other unhealthy additives. Conscientious manufacturers offer quite well-formulated mixtures of natural ingredients. Just carefully read the labels on the packaging. In some food markets and specialized shops they can compile a set of spices for pilaf to suit your taste and advise you on how to cook pilaf correctly.

Ingredients:

  • cumin seeds – 1 teaspoon;
  • saffron - on the tip of a knife;
  • dried barberry berries – 2 teaspoons;
  • black pepper – 1/3 teaspoon;
  • dried red pepper – 1 pc.;
  • chili pepper – 1/3 teaspoon;
  • dried thyme – ½ teaspoon;
  • parsley – 1 bunch;
  • garlic – 3-4 heads.

Preparation

To prepare a spice mixture for chicken pilaf, grind dried red pepper in a mortar (usually sweet pepper is used). You should end up with small pieces that will boil and become soft during the cooking process. Grind black pepper using a special grinder or coffee grinder. Grind the dried thyme in a mortar or rub it between your fingers. In a dry jar, mix cumin, saffron, barberry berries (do not chop them under any circumstances), ground black pepper, hot chili, chopped thyme and red pepper. Cover the mixture tightly and use as needed. Parsley and garlic are added during the cooking process, so it is better to always have these components on hand fresh.

One of the most popular types of pilaf is Uzbek pilaf. Of course, there are dozens of options for preparing this dish, but the basic set of seasonings for Uzbek pilaf does not change.

Ingredients:

Preparation

Pour cumin into a dry, clean jar, add coriander and saffron. Grind black pepper, crush dried tomatoes and red pepper in a mortar. Mix all ingredients in a jar and close tightly. Add green hot peppers and garlic whole.

We figured out how to choose spices, all that remains is to figure it out and then try out your cooking skills.

Pilaf- one of the most famous dishes all over the world. It comes from oriental cuisine, however, it is impossible to say exactly in which country this dish first appeared. In addition, each nationality prepares pilaf in its own way, using a different set of ingredients and its own unique technologies. One thing remains unchanged, for pilaf you need: meat, vegetables, cereals and spices. Moreover, this dish can be prepared without meat, even rice is not always an obligatory element, but spices in it are the main ingredient that gives taste, aroma, and spiciness.

Pilaf. How to cook it yourself

In the East, pilaf is cooked over an open fire, certainly in a large, thick-walled cauldron. It is believed that a man should prepare this dish; only in his hands can it achieve perfection of taste. Traditionally, pilaf is prepared in two stages: first, meat with vegetables, the so-called zirvak, then rice is added. To make this dish tasty, you need not only to know how to cook pilaf, but also to take a responsible approach to such a preparatory stage as selecting products and utensils. Detailed step-by-step recipe for preparing pilaf

Of course, an open fire and a huge cast-iron cauldron are unlikely to be found in an ordinary, modern house or apartment. An excellent alternative is cast iron cookware, in which the prepared dish can “languish” for a long time. But it’s better not to use enamel pans - the dish will definitely burn in them.

The meat for pilaf can be anything: some prefer pork, others prefer beef. In the East, Uzbek pilaf is prepared from lamb - the dish becomes especially tasty and rich. Also, it can be made from poultry and even fish. The cereal part is traditionally prepared from rice. However, barley, wheat, peas, and corn can be used in pilaf. The vegetables used for pilaf are: onions, carrots, garlic. Some recipes contain dried fruits - raisins, dried apricots.

Basic spices for pilaf:
Barberry
Saffron - it gives the pilaf a golden color
Cumin
Hot pepper - pods
Garlic (fresh head)
Onion

Additionally, if desired:
Saffron, if expensive, can be replaced with turmeric
Paprika
Red pepper
Black pepper

Spices for pilaf are chosen according to your own taste - any scope of imagination is possible here. But still, there are spices without which it will not be possible to cook pilaf. These are, first of all, cumin, barberry and saffron. Zira- Indian cumin seeds. They have a pleasant and strong aroma. Jeera can be sold in seed form or in a ground state. It is better to use whole seeds - they will give a richer smell. Used in pilaf and barberry- dried berries of dark red or black color. Barberry has a natural sourness and is very rich in vitamin C. Saffron gives the dish a bright yellow color and a spicy-burning taste. But you should add very little, otherwise the dish will turn out very bitter. Almost every recipe for making pilaf also contains pepper. The fiery taste of pepper will add spiciness to the dish. Pepper can be used either fresh or dried. If desired, you can purchase ready-made spice sets that contain a balanced combination of the necessary ingredients. The composition of these mixtures can be different; they can use garlic, paprika, red or black pepper, cumin, and onion.

Spices in pilaf not only give the dish a spicy and fiery taste. They serve as natural preservatives. In hot eastern countries, food safety is not an easy matter. Therefore, a large number of spices are traditionally used there; they contribute to the preservation of food.

How to cook pilaf in Uzbek style?

Pilaf is not only the main, but also the most common dish in Uzbekistan. It is worth noting that real tasty Uzbek pilaf takes a long and difficult time to prepare. Before you start preparing this dish, you need to take into account a lot of nuances and master some tricks. However, every housewife prepares pilaf in her own way. There are many techniques for preparing pilaf. And the art of preparing this aromatic dish is called palovpaz. Ideal conditions for cooking pilaf are an open fire and a large cast-iron cookware with a round bottom. However, pilaf is usually cooked on gas stoves. A a cauldron with a flat but thick bottom is used as a dish. So, what do you need to prepare pilaf? First, let's go to the market and buy an excellent piece of meat weighing 0.5 kg. Don’t forget to buy 1 kg of good rice, half a kilo of yellow carrots, the same amount of onions, 250 g of vegetable oil, spices like salt, pepper, cumin, barberry, chickpeas, sultanas, etc.

Ingredients:
Meat - 0.5 kg - lamb
Rice - 0.5 kg, the best variety is Devzira.
Fresh carrots - 0.5 kg
Garlic - 4 heads
Onion - 3 onions
Cumin - 2 tablespoons
Barberry - 1 tablespoon
Chili pepper pod - 2 pcs.
Turmeric - 1 tablespoon
Vegetable oil

Place the pan on high heat and wait until it reaches a temperature of 100 degrees Celsius. You can check this with a drop of water, which, when it hits a hot surface, should hiss and immediately evaporate. Now you can pour out the oil.

Soak the rice in clean water and then rinse it about 5-7 times to remove as much starch as possible.

Reduce heat to medium and add chopped onion. Now be especially careful. You need to catch the moment when the onion becomes crispy and acquires a reddish tint, but does not have time to burn. If you miss this moment, the pilaf will turn out bitter.

Photo: Fry the onion until golden brown

As soon as the onion reaches the desired condition, add the diced meat. After it is browned, add the carrots cut into strips. Don’t be lazy and chop it by hand. All products are fried over medium heat until half cooked.

Photo: Fry until medium done

It's time to pour water into the dishes. It should cover all the contents. This mixture in a container is called zirvak .

Photo: Spices for pilaf: chilli, garlic, barberry, cumin, turmeric

Photo: Zira should be crushed in a mortar - then it will fully reveal its aroma

Photo: This is what it looks like - Zirvak- an important stage in preparing pilaf

Salt and spices should be added after the zirvak boils. Then reduce the heat and wait 30 minutes. Add chilli pepper, garlic, and turmeric to the zirvak. You need to first peel the garlic, do it as in the photo, and also cut each clove so that the garlic gives out its aroma and taste as much as possible.

Now it's time for rice. We take out the chilli pepper and garlic from the zirvak and place them on a plate nearby. Thoroughly washed rice must be placed in an even layer on top, without mixing with zirvak. Turn on the heat a little higher than medium and wait until all the moisture has boiled away. Then reduce the heat to low and, using a wooden spoon, scoop the rice towards the middle to form a mound. Be sure to pierce the mound in several places and cover with a lid. Let it rest for 20-25 minutes.

Photo: Zirvak after 30 minutes, before adding rice


Photo: Putting rice in the zirvak - we're reaching the finish line! =)

Step 6 - last

Photo: The pilaf is almost ready.

As soon as the pilaf is cooked, you need to mix it thoroughly. When serving, pilaf is placed on a large dish and meat is sprinkled on top. A salad of fresh cucumbers and tomatoes will be an excellent addition.

Video recipe for Uzbek pilaf

Super video recipe from the famous culinary specialist Stalik Khankishiev - Fergana pilaf. Cooking pilaf in a cauldron. A must watch!

We wish you to prepare real and tasty pilaf!