Pilaf is always prepared from meat with rice, but for some reason it has so many tastes! Of course, the result largely depends on the added spices. In Asian countries, this is what they pay special attention to. The same pilaf does not smell like rice or carrots. It has a special aroma and taste that cannot be forgotten. Why would you add this to the cauldron?
Classic spices for pilaf
Of course, you can just go and buy a bag in the supermarket that says "Seasoning for pilaf." By default, it should fit perfectly into the dish. But this does not happen. Firstly, pilaf is cooked with different meat. It is not good to season chicken with one spice and use it for lamb. Secondly, sachets are often not at all what is indicated. Sometimes they use overdried seasonings, trash from herbs, not fresh seeds. If you collect all the seasonings separately and mix, then the aroma will be much brighter, as well as the taste.
Classic proportions per 1 kg of rice:
- 1 tsp sweet paprika;
- 5 berries of barberry;
- 1 tsp mixtures of peppers;
- 0.5 tsp zirs;
- 0.5 tsp saffron;
- 1 head of garlic (5-8 cloves).
Often saffron is replaced with turmeric. By the way, these are different spices, do not confuse them. Also, lovers of zira sometimes add it much more, it is a matter of personal taste. In Uzbek pilaf, savory and coriander are additionally present. All these seasonings are introduced into the cauldron during the preparation of pilaf. If you need to mix spices for the future, then only dry ingredients are used. Wet foods should not be added; they deteriorate quickly.
Interesting fact. A large number of spices and hot pepper began to be added to pilaf not for taste, but as preservatives. It was very difficult to keep the dish in the hot eastern countries without a refrigerator, so the locals tried to do it this way.
Spices for pilaf with different meat
What kind of meat is prepared with classic pilaf? There is no answer to this question, it all depends on the country, religion, culinary preferences. Therefore, spices are used different for each species. If earlier pilaf with lamb and fat tail was considered a classic, now options with poultry, beef and even pork are very popular. Why not emphasize their tastes?
What can be added:
- Pilaf with chicken. In addition to zira and saffron, you can add a little ground thyme, a pinch of basil and chopped hot chili peppers. Sometimes they stick a whole fresh or dried pod.
- Pilaf with lamb. In addition to the classic set of spices, rosemary and basil will ideally fit into it. You can use fresh twigs or dry greens.
- Pilaf with pork. You can do with a standard mixture of spices, but sumy, rosemary, a leaf of mint will help to strengthen the taste of this meat. It is customary to add laurel to this meat.
- Pilaf with lamb. You can get by with a standard set of spices, but fenugreek, sumy will be useful in this pilaf, you can add a little thyme and, certainly, dogwood or barberry berries.
- Pilaf with turkey. Tender dietary meat can not be supplemented with a large number of spices. Such pilaf is enough saffron, turmeric, you can just pour curry seasoning.
Dried fruits in pilaf? Can!
Many people know about oriental pilaf with dried fruits, some people even practice. Really raisins, dried apricots, prunes fit perfectly into the dish, emphasize the taste of red meat, give new notes. Sometimes dried quince and even pears are added.
What you need to know:
- No need to add a lot of dried fruits. 100-150 grams or one large handful is enough for a pilaf pot.
- Before use rinse dried fruit thoroughly.
- Dried apricots and prunes, but can be used in its entirety.
- It is not necessary to add dried fruits to zirvak, they just become sour. Such ingredients are introduced into the cauldron along with rice.
You can also find options for eastern pilaf with nuts, seeds, sesame seeds. They have a right to exist, but during cooking, these ingredients often change their taste. Therefore, it is better to add them to the finished dish, you can pre-fry them in a dry pan.
By the way, in addition to dried fruits, pomegranate grains are added to the Armenian pilaf. But in no case not in a cauldron. They sprinkle the dish on the table already. It turns out very beautiful, bright and unusual.
How to add spices
- Dry seasonings are usually introduced into zirvak. When heated, they reveal the taste, soak the meat.
- Seeds, such as zira, can be separately lightly fried in a dry frying pan, or done with onions in oil before adding other ingredients.
- Salt is added to zirvak, but not at the very beginning. Let the meat come to softness, then it can be seasoned.
- Garlic is injected with a whole head, removing the top dirty husk. Cloves do not need to be cleaned or disassembled. You can add a little dry or chopped garlic to the zirvak, it will definitely not spoil the pilaf.
- If the spices do not seem very fragrant, then it is recommended to grind them in a mortar with a pinch of salt, only then add to the cauldron.
What can not be added to pilaf
Pilaf is very fond of spices and seasonings, but not all kinds. Some products can just ruin it. But for some reason they continue to be added to the dish, and then they are upset by the result.
What can not be added to pilaf:
- Dried dill, cilantro. When cooking, this greens changes its taste, spoils the rice, interrupts the aroma of meat. It makes more sense to sprinkle with fresh herbs ready pilaf or offer herbs separately on a plate.
- Bell pepper. Dry paprika - yes, fresh, frozen, canned peppers - no. Vegetable types of pilaf fall under the exception, but it is better not to call them by this word, it's just rice with vegetables.
- Tomato Paste How many housewives add it! There is no place for tomatoes in pilaf. Bright color and rich aroma are achieved by frying meat, carrots, maintaining saffron, turmeric.
Be careful with a bay leaf.
No need to grind it and add to the total mass. In most pilaf recipes, you can do without laurel at all. If you want, then throw 1-2 leaves on top. In no case do not deepen, do not languish in a zirvak. Otherwise, pilaf will have an unpleasant bitterness, an unusual aftertaste. If you follow the rules, then laurel is added only to pilaf with pork.
