What is included in the seasoning for pilaf. Spices for pilaf

Spices are a component that is used in many dishes, complementing them with unusual taste qualities. For the preparation of pilaf, some of them are used necessarily and cannot be replaced by others. From the article you will learn what spices are added to pilaf.

What is plov?

Pilaf is a dish that has become popular in many national cuisines. They cook it in different ways, replacing rice with peas or chickpeas, lamb with chicken, pork or even fish. In every recipe, spices are a necessary ingredient.

Among the variety of recipes dedicated to pilaf, two main groups can be distinguished - European and Asian pilaf. For Asian, the main spices are zira, saffron and barberry, and for European it is both paprika and black ground pepper, and herbs, and sage, and many others.

Spices are best bought and stored as a whole, and before cooking, chop and grind. That they will give pilaf a maximum of taste and aroma. It is not forbidden to use special mixtures that are sold in stores. When buying, pay attention to the composition. It is better if there are no artificial additives in it.

Of course, the real Central Asian pilaf is the one cooked on open fire in a cauldron with thick cast-iron walls. Therefore, we will consider the ingredients for the original Asian recipe, and for European you just need to add your favorite spices.

Spices for Asian pilaf

The spices that are added to the pilaf must be in harmony with each other to make the dish tasty. However, in addition to taste and aroma, they also suppress hunger, which is important for losing weight, and have other beneficial properties.

Zira (zera, cumin)

Seasoning for pilaf called "zera" - these are seeds spicy herb, which belongs to the same family as parsley. This is an obligatory ingredient in pilaf, it is not surprising that its homeland is Asia, the countries of the Middle East.

Zira - very fragrant seasoning with a slightly bitter nutty flavor. It is popular not only as a component of pilaf, but also as an ingredient for marinade, vegetable dishes, confectionery, sauerkraut, salted tomatoes and cucumbers. Dishes with it acquire a shade of spicy rich taste.

Useful properties of zira

Zera has properties that are favorable for human body. Among them:

maintenance of cardiac activity - protection against thrombosis, coronary diseases, heart attacks;
improvement of appetite;
normalization of activities digestive system;
improvement of vision;
maintenance of brain activity;
prevention of colic in infants;
giving a feeling of satiety, which is important when losing weight.

Harmful properties of grain

With everything positive impact ha organism can not be called a seasoning absolutely harmless to health. It should only be used in allowable quantities without exceeding them. Its use is contraindicated in:

gastritis;
ulcers;
severe heartburn;
individual intolerance.

zira

Barberry

The barberry shrub is distributed throughout the world, its berries are well known to everyone. national cuisines. In Tibet they were always read as a means to prolong life, and in Rome and Ancient Greece specially grown to attract happiness and good luck.

Barberry fruits can be harvested independently by drying.

Useful properties of barberry

Barberry berries, which are necessarily added to pilaf, contain a lot useful substances:

alkaloids, which are important for the use of berries in pharmaceuticals;
vitamin E;
vitamin C;
acids - citric, malic;
carotene;
vitamin K;
mineral salts;
pectin.

Thanks to the rich vitamin composition, barberry:

lowers blood pressure;
supports the work of the heart;
cleanses the body of toxins;
improve appetite;
used in the treatment of stomach ulcers.

barberry

Saffron

They began to grow saffron in the East, where the seasoning became most widespread. Today it is used in cuisines all over the world, being traditional for French and oriental dishes giving them unusual taste and subtle appetizing aroma.

Useful properties of saffron

Saffron stigmas even in a small amount give any dish special notes, but in addition, they have a beneficial effect on the body due to:

vitamins of group B;
vitamin C;
minerals - calcium, magnesium, iron, zinc and others;
essential oils;
carotene;
nitrogenous substances.

Saffron is useful for:

insomnia;
depression;
digestive problems;
low pressure;
eye diseases.

Contraindications

Saffron is a seasoning with a pronounced effect and taste properties. Kit active substances in the composition makes it very effective when exposed to the body, so it should be used with caution:

people with high blood pressure;
children under 2 years old;
people suffering from diabetes;
those who have problems with the heart and blood vessels;
nursing mothers.

Saffron practically does not combine with other types of spices, interrupting their taste and aroma.

saffron

In addition to the listed main seasonings, add a little to the pilaf hot pepper chili and turmeric. The first will give the dish a pleasant spiciness, and the second - an appetizing color and aroma. The content of other spices can be varied as desired (red Bell pepper, savory, coriander, Bay leaf etc.). Remember, each recipe will be correct if it is to your taste and to those who shared the meal with you. clear rules there is no dish in cooking, it can be supplemented, but the main components - grain, saffron, barberry - are the key to a delicious fragrant pilaf.

Spices in food can both improve the taste of the dish, and irreparably ruin everything. Sometimes this requires downright culinary precision and creative flair. What kind of spices are usually added to pilaf, what proportions must be observed to make it tasty, what to replace, and when to add spices - we'll talk about this.

Pilaf is an Uzbek food that, passing through the centuries, constantly gaining and losing ingredients, and eventually went far beyond the borders of Uzbekistan and its traditions, so now there is no one classic version.

Every country, city, region, and even family has its own exclusive recipe, unlike the others. Some prefer to enjoy only meat and rice, while others add dozens of spices at the same time. It's a matter of taste. There are about a thousand official varieties of pilaf in the world, and each has its own set of spices.

Spices for pilaf

Anyone who has been to the East knows that the most popular and famous Uzbek seasoning is zira, which is Indian cumin, has a nice and bright pronounced odor. Culinary experts recommend grinding the whole seeds in the palms of your hands before adding them so that they give more flavor to the dressing called “zirvak”. Zira has been known to people since ancient Greece and bears the proud title of the queen of oriental spices. Since it goes well with meat dishes, it is primarily recommended to be added when cooking pilaf.

Information: Uzbeks traditionally use only zira, another name is cumin.

Powdered barberry berries are the main Caucasian spice. This spice has a unique smell, so it is often added to zirvak, although eminent culinary specialists (including those of Uzbek origin) believe that it is not necessary to throw it at all.

Saffron has always been highly valued, but the seasoning is worth it - if you've smelled it, you wouldn't be able to forget it. Tincture from it cleans and strengthens the body, so this spice will definitely not hurt pilaf.

Often exotic and truly royal turmeric is added to the dish. She gives plov a nice orange or yellow if a carrot that was unsuccessful in coloring was chosen, which did not cope with the task. The smell and taste are slightly reminiscent of ginger, so add it to pilaf quite a bit, at the tip of a knife.

The composition of spices may also include garlic or granules. better to use fresh garlic heads, because without them, pilaf will not have that very real smell, familiar from childhood. Some housewives, accustomed to relying on their intuition, put pickled teeth, it also turns out very tasty.

It is better to use chili pepper in a pod - it does not pound in any way, but is added whole so as not to harm fine taste pilaf, but only to give a special “sharpness” Uzbek dish. It is added to the cauldron at the very end. It is laid out on a plate when serving, so everyone can take as much as they want.

Uzbek pilaf also often includes tomatoes, sauce or tomato paste diluted in a glass of broth. Tomatoes are added solely for the sake of color, but then any need for turmeric disappears. This great option for people who do not like this spice or carrots, but want the pilaf to have a smart red color.

When to Season

The basis of any pilaf is always zirvak - meat with vegetables and spices. It is this mixture that gives the same unique taste and smell, so the preparation of the base should be approached very responsibly.

Spices should be poured into pilaf after vegetables (carrots and onions) and meat have been fried and properly stewed. After that, the whole mass is mixed, and then a layer of rice needs to be laid on top. During the steaming period, the broth will pass through each grain of rice and saturate the cereal with a smell. You need to mix the layers at the very end, combining zirvak with rice.

How much seasoning to put in pilaf

It all depends on your personal preferences - it makes sense to add a little of each spice to zirvak, mix, and then try the broth and adjust the taste. This will avoid many novice mistakes, and after a couple of times you will already be estimating by eye optimal amount seasonings

Advice: remember that turmeric should always be added a little less due to its specific taste.

To begin with, it is best to take already ready mix"for pilaf", which is sold in every store. It contains all the spices listed above. On the back of such a pack it is written how much to put, but basically it is 1 tablespoon per kilogram of meat. You can change the quantity as you wish. Zirvak should eventually have a pronounced taste and smell, and also be slightly oversalted.

Seasoning for pilaf with barberry

Dried barberry goes well with lamb, the only true meat for pilaf, according to Uzbeks, so mixtures based on this berry are very popular. This does not mean that other types of meat are poorly combined with it: barberry is added to pork, beef, turkey, duck and chicken; Can be used alone or mixed with other spices.

Advice: if you have never eaten such pilaf before, it makes sense not to experiment and pour a whole pinch of barberry into zirvak for the first time, and then taste the broth.

You can also make the seasoning yourself - for this, the dried fruits need to be ground through a meat grinder, crushed in a mortar or ground in a coffee grinder. Other spices can be subjected to the same procedure, especially cumin, so that it gives more smell.

Mixture of spices for pilaf

If you are afraid that you will not correctly calculate the proportions of spices in pilaf, then you can buy a ready-made mixture in the store, for example, such as Chicory or Chest from Yulia Vysotskaya. In the first option, there will be already ground spices, and in the second, whole fruits and seeds, which must be ground in a coffee grinder before adding. According to experienced chefs, such as Anastasia Skripkina, the second option is much better, since pilaf will have a natural and incomparable smell. The benefit of such a set is much higher.

Such a mixture can only cause harm if you have an individual intolerance, so be sure to check your body before including a new ingredient in your diet.

Information: any spices are always based on the same set of spices: zira, barberry, turmeric, saffron, garlic granules, red and black peppers.

Sometimes curry is added to pilaf, but the smell will not be quite the same. If you are allergic to any of the components of the mixture, then it is best to buy spices separately.

Proportions for pilaf

It largely depends on the number of ingredients. Usually to feed big family, take a kilogram of rice and meat. With a ratio of 1:1, 1.5 tablespoons of salt, 1 teaspoon of cumin, a pinch of saffron and turmeric on the tip of a knife will be enough. If possible, it is best to add fresh pepper. It is simply washed and thrown at the end of the preparation of zirvak without removing the stalk.

Barberry experienced chefs advised to add by eye. If you like its taste and smell, then you can put 1 teaspoon or do without this spice at all, because the main thing is the original smells of rice and meat.

Garlic is also better to add fresh - Uzbeks recommend not to peel it into slices, but to insert it into the whole groats and cook with rice. Then the pilaf will have a unique aroma that instantly stimulates the appetite.

The list of "necessary" spices is very diverse, because each spice is added exclusively to your taste. If you do not like some plant or berry, it is not at all necessary to add it to zirvak, even when it is present in original recipe. Remember that you are cooking, first of all, for yourself, so adjust to your personal feelings too.

Important: in addition to your own taste, in order not to spoil the dish, you should focus on the main product. It is clear that for pilaf with squid, sweet with dried fruits and fragrant with mushrooms, spices will need different ones.

If you are not sure how much and what to add, watch the tutorial videos from famous chefs and enjoy step by step instructions with a photo where there is already a verified algorithm of actions.

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 float.

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. Choosing the right spice mix for homemade pilaf It 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 help fatty foods to be more easily digested 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)- grassy spicy plant, the seeds of which are widely used in cooking. By 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 unique aroma And unique properties, for which zira received the name "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 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- delicious and healthy berries who have a pleasant sweet and sour taste and subtle 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 great content vitamin C, barberry accelerates the feeling of satiety.

Barberry fruits have unique medicinal properties and are often used in the preparation of medicinal collections for the treatment of diseases of cardio-vascular 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 the sauce and seasonings, when cooking pilaf with various types 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). Optional and depending on taste preferences, you can use a mixture of peppers, adding more fragrant varieties.

Pods are most often used to cook pilaf. fresh pepper, less often ground dried. pepper attached ready meal special spicy taste And light fragrance 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. IN classic set Plov spices include: 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 - nutritional supplements plant origin, characterized by a pronounced spicy taste and strong aroma. Thanks to high content 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 useful properties, they need to 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 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 and 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.

There are hardly many dishes, the taste and aroma of which are so dependent on spices, as the taste of pilaf. It is the spices that give this dish exquisite notes and distinguish it from the banal rice porridge with meat. It is noteworthy that in addition to taste, spices also provide long-term preservation of the dish in a hot climate, acting as a natural preservative.
The classic set of spices for Uzbek pilaf includes zira, barberry, turmeric or saffron.

Zira

The most important ingredient, without which it is impossible to imagine a real Uzbek pilaf, is considered zira - cumin seeds. best variety zira is an Indian black cumin, but it is very problematic to find it in our stores. It is not often found in markets where they sell mainly white cumin seeds. However, if desired, zira can be ordered from merchants oriental spices. 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 zira.
Zira gives pilaf a peculiar tart aroma and spicy notes. Grinding the seeds is not recommended; before laying them in a cauldron, it is enough just to rub them in the palm of your hand.

Another must-have 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 spice to the dish.

Turmeric, saffron

The scarcest and most expensive spice for pilaf is saffron - the cost of a kilogram of this spice reaches $ 1,000, and, quite naturally, it is rarely used in cooking. The unique slightly burning 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 can cope with this role, which in its own way palatability in many ways similar to saffron. Ground turmeric is added to pilaf quite a bit - half a teaspoon of powder is enough for a kilogram of rice.

In addition to the above seasonings, depending on the recipe, other spices can be added to pilaf - coriander seeds, dried ground tomatoes, paprika, garlic. Well, of course, you can’t do without pepper when cooking pilaf - a freshly ground mixture of fragrant, black, green, red and white varieties pepper.

Juicy and aromatic oriental pilaf- this is the ultimate dream of all representatives of the strong half of humanity. If you know how to cook it complex dish then you are a true chef. However, pilaf is ordinary boiled rice without the right seasonings and spices. It is they who fill each grain of rice with a fragrant aroma, without which even the process of preparing this dish is unthinkable.

Seasoning for pilaf contains a mixture of those necessary spices that will help you create a real cooking masterpiece from regular meat and rice. This seasoning is very easy to prepare at home, stocking up all the ingredients separately and mixing them together. Some of them you can easily cook in your kitchen, especially in the season of their preparation.

Compound

1 st. l. dried garlic slices or their ground version
1-1.5 st. l.
1 st. l. hops-suneli
1 tsp topped with saffron or turmeric
1 tsp ground paprika
1 tsp zira seeds
10-15 g dried berries barberry

Cooking

1. To create seasoning for pilaf, take a dry, clean container. Pour dry slices of garlic into it or ground dried garlic. You can also make it yourself in your own kitchen.