Plov is one of the most popular dishes of many peoples. It is cooked differently in different culinary traditions, there are recipes with rice, chickpeas, peas, most often it is brewed with lamb, however there are variations of the dish with veal, chicken, pork and even fish. And yet any kind of pilaf, regardless of the specific recipe, is prepared with spices.
Spices for pilaf are an absolutely necessary ingredient, without which the dish will not turn out delicious and fragrant. Appearance, smell and taste of pilaf is largely determined precisely by a harmonious composition of spices. Of course, there is a fairly large number of variations of plow mixes, including a wide variety of components.
However, basic spices should not be excluded or replaced. In the spices for pilaf must necessarily include turmeric and / or saffron, which not only gives the dish a rich, characteristic color, but also are antioxidant substances. Also the composition of spices for pilaf is supplemented with some other spices, traditionally used in this or that area. In principle, each cook, based on personal preferences, can choose which seasonings are needed for pilaf. Commonly used seeds are cumin (zira), fruits of barberry, a mix 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 trading network in a relatively wide range. However, it is better to decide which spices are needed for pilaf based on the components of pilaf, and mix them yourself. When purchasing a ready mix, note: it should not include salt, otherwise it will be difficult to properly salve the dish.
Of course, it's better to not include unnatural ingredients in the plov fruit set, such as: sodium glutamate, various flavors, synthetic dyes, stabilizers, flavors and other unpleasant additives. Conscientious producers offer quite well-composed mixtures of natural ingredients. Just carefully study the labels on the package. In some food markets and specialty shops you can make a set of spices for pilaf to your taste and advise how to properly cook pilaf.
Spices for pilaf with chicken
Ingredients:
- seeds of cumin - 1 teaspoon;
- saffron - on the tip of the knife;
- berries barberry dried - 2 tsp.
- black pepper - 1/3 tsp;
- dried red pepper - 1 pc .;
- chili pepper - 1/3 tsp;
- Dried thyme - ½ tsp;
- parsley - 1 bunch;
- garlic - 3-4 heads.
Preparation
To prepare a mixture of spices for pilaf and chicken, open the dried red pepper in the mortar (usually use sweet peppers). Small pieces must be obtained which, during the preparation of the pilaf, will be dissolved and softened. Black pepper bold, using a special mill or coffee grinder. Dried thyme chop in a mortar or rub in fingers. In a dry jar mix cumin, saffron, barberry berries (in no case do not grind), ground black pepper, hot chili, chopped thyme and red pepper. Close the mixture and use it as needed. Parsley and garlic are added during the preparation, so these components should always be kept fresh at hand.
Spices for Uzbek pilaf
One of the most popular species of pilaf is Uzbek pilaf. Of course, there are more than a dozen cooking options for this dish, but the basic set of condiments for pilaf in Uzbek does not change.
Ingredients:
- zira - 1 teaspoon;
- coriander - 1/3 of a spoon;
- dried tomatoes - 2-3 pcs .;
- Dried red sweet pepper - 2 pcs .;
- dried green pepper - 2 pcs .;
- saffron - 1 pinch;
- black pepper - 1/3 tsp.
- garlic - 2-3 heads.
Preparation
In a dry, clean jar, pour in the zir, add coriander, saffron. Black pepper bite, dried tomatoes and red pepper rastolkite in a mortar. Mix all ingredients in a jar and close tightly. Green pepper and garlic add whole.
How to choose spices, we figured out, it remains only to figure out how to cook a pilaf , and then try out the skills by preparing a vegetable version of pilaf .