There are probably few dishes whose taste depends so much on spices as the taste of real pilaf. One of the versions of the appearance of this dish says that before the great campaign against Rus', Genghis Khan gathered a council where the issue of feeding the troops was discussed. Lamb was chosen as the meat because the flock could follow the warriors and find food for themselves. Rice was chosen for its long-lasting feeling of fullness after eating. In addition, it is easy to transport and practically does not deteriorate. Carrots and onions acted as vitamins. But a large number of spices are put into pilaf not only to add taste, they are a kind of natural preservative that helped the finished dish not to spoil for a long time even in hot weather, and their strong aroma repelled annoying insects from eating.
Classic set of spices for pilaf
While one can still argue about the origin of pilaf, the fact that it is an Asian dish is beyond doubt. Therefore, it is the eastern pilaf that is considered a classic and, accordingly, the set of spices that is added to pilaf in the east is considered classic.
First of all, it is cumin - also known as caraway seeds: without it, pilaf is not pilaf. Ideally, it should be Indian black cumin, and not ground. They don’t sell this in our stores, and white cumin is more common in markets, but if you ask nicely, as “for your own,” spice merchants can get it. Zira has a distinct, slightly tart aroma and a very spicy taste. There is no need to grind it, but before putting it in pilaf, just rub it well between your palms.
The second mandatory ingredient in the set of spices for pilaf is dried barberry berries. They give the dish a slight sourness and, at the same time, are very rich in vitamin C. Next comes cilantro, or more precisely coriander seeds. They also should not be ground. Whole seeds reveal the aroma gradually and give the dish a light flavor, whereas ground coriander is too intrusive.
Dried and ground vegetables, namely paprika and tomatoes, would not be superfluous as a seasoning for pilaf. They fully impart their taste to pilaf when it is steamed over low heat.
Saffron gives rice a beautiful golden-yellow color, but its unique and valuable flavor is almost imperceptible in pilaf. Therefore, saffron is often replaced with ground turmeric. In addition, it is much cheaper than noble saffron.
Well, of course, don’t forget about pepper: it’s better if it’s a freshly ground mixture of several types, namely black, white, green, pink and allspice. For those who like it more spicy, add a whole pod of red hot pepper.
As a rule, dried greens are not put into pilaf - they are served fresh in whole bunches.
But whole, unpeeled heads of garlic act more like spices than vegetables. They are stuck deeply into raw rice, the garlic is steamed and releases its aroma. It can also serve as an indicator of the readiness of rice, since it is not recommended to touch the rice until it is completely cooked; look at the garlic. If it has become soft and has almost completely come out of the rice mound, then turn off the fire and cover the cauldron to steam. The pilaf turns out soft and crumbly.
It is worth noting that today stores have a fairly rich assortment of ready-made seasonings for pilaf. And to tell the truth, not all of them are so bad. In the absence of the opportunity to purchase spices in bulk from traders, they can very well help out when preparing this dish. The main thing is when buying such a bag, pay attention to the composition: if it contains cumin, barberry and paprika, it’s good. Of course, connoisseurs and connoisseurs of pilaf will immediately feel the difference. But no, there is no trial.
Spices for Uzbek pilaf
Uzbek pilaf is a very vague concept. Both Tashkent and Andijan pilaf are called Uzbek, although they are quite noticeably different from each other. And there are also Fergana, and Khorezm, and Samarkand. The difference between them is rather in the method of preparation of both rice and meat. The set of spices, in general, is identical to the classic composition, but for example, coriander seeds are not added to Tashkent pilaf, and dried blue basil is added to Samarkand pilaf. But these are all minor nuances.
May the Uzbeks forgive me, but there is no fundamental difference in spices in the varieties of Uzbek pilaf as such. Everywhere there is a classic set in different interpretations. It’s just that every chef thus tries to give himself importance, as if he owns an age-old family secret of taste. Let me make a reservation right away: there are secrets, and not everyone can cook real separate pilaf in Bukhara style with folded rice or something else, but these secrets are not in the spices.
Spices for pilaf with fruits
Pilaf with the addition of fruit or only with fruit is perhaps the only variety of this dish to which practically no spices are added. Kishmish, dried apricots, prunes, cherry plums, apricots, figs or quinces themselves fully impart taste and aroma to rice. But if such pilaf is prepared with meat, then it is still seasoned with a little pepper, and then only as desired.
Sweet pilafs can be served with fresh mint leaves - it will add a pleasant aroma and freshness to the dish. But this is no longer a classic, but rather an innovation. Even the most ancient and honored recipes still undergo some modern transformation. It’s no joke, but young oriental chefs are already experimenting with exotic fruits, and pilaf with papaya can already be found in some oriental restaurants. Perhaps someday it will also become a classic.
P.S.: We will be glad if the article was useful to you. You can say “thank you” to its author by writing a comment or simply pressing the button on your favorite social network.
According to one legend, the birth of pilaf is associated with the name of Tamerlane. Concerned about the decline in the strength of his soldiers, he turned to the mullah for help, who suggested the following way to cope with hunger in the army: “We need to take a large cast-iron cauldron. Place in it the meat of not old, but not very young lambs, selected rice, swelling with pride that it will be eaten by brave warriors, young carrots, blushing with joy, and sharp onions, stinging like the sword of a highly respected emir. All this must be cooked over a fire until the smell of the cooked dish reaches Allah, and the cook collapses in exhaustion because he has tasted the divine food.” Pilaf saved Tamerlane’s army and became the main food for the inhabitants of Central Asia. Today this dish is a decoration for both festive and everyday dostarkhan - the table.
Theory
Ideal composition
The word “palov osh” (“pilaf” in Uzbek) comes from the initial letters of the seven main components that make up the dish: piez - onion, ayoz - carrots, lahm - meat, olio - fat, vet - salt, ob - water and shawls - rice. If you want to get real Central Asian pilaf, choose the right ingredients for it.
For rice - to the market
The quality of pilaf primarily depends on rice. If you think that you can go to the supermarket and buy the first packet of basmati or indica that you come across, then you are deeply mistaken - they will never make a good pilaf. For Uzbek treats, only Central Asian varieties are suitable, which absorb water and fat well, and at the same time have a low degree of starchiness, so they remain crumbly after cooking. Some chefs say that it is better to buy white alanga, others - brown dastar-saryk, others - devzira in pink “powder”, fourth - akmarzhan, barakat or “glass”, fifths have nothing against the round Krasnodar one. In any case, never buy long-grain, parboiled or wild rice, and avoid glutinous Japanese and Chinese products. And in general - go to the market to buy and ask sellers from Central Asia for help.
When you buy good Uzbek rice, sort it thoroughly before cooking, rinse it several times and soak it in salt water for at least 2 hours. The liquid will remove the starch from the grains, and the salt will help them not stick together.
Lamb - forever!
Real Uzbek pilaf is made from sheep meat, which has been raised in Muslim countries for centuries. Buy pieces from any part of the animal (ideally from the back or leg), the main thing is that they are fresh and of high quality. Good meat does not have a strong odor, it is red (for the “oldies” it is dark burgundy) with white dense (not yellow and loose) fat. You can use fillets or pieces with bones, just chop them into pieces about 2 x 2 cm. Real Uzbek pilaf also contains fat tail fat - a fatty deposit near the tail, found only in some breeds of sheep. It’s not easy to find it on sale, but it’s still possible if you want. In the absence of lard, meat and vegetables are fried in refined vegetable oil.
Variations of pilaf - with beef, chicken or fish - are considered branches of the classic recipe, but are also prepared in the East. The only thing Muslims do not use is pork. If you belong to a different faith, you can try cooking pilaf with pig meat.
Carrots - yellow, onions - golden
To prepare pilaf, be sure to buy carrots, onions and garlic. The latter is not cut or crushed, but is placed in a cauldron with the whole head directly in the peel (only the top scales are removed), so choose a product of the correct shape, dense, without voids and wormholes. Young fresh garlic is ideal for pilaf. The most common golden onion is suitable (cut into half rings), but experts do not recommend using purple or red onions because of their sweet taste. You will have to look for something special for carrots: in Uzbekistan, yellow fruits of the Karatel variety are placed in the dish - they contain less water, so during frying they behave quietly and do not splash. If you don't find suitable carrots at the market, you can use orange ones.
Under no circumstances should you grate carrots - the root vegetable should be cut into large strips about 4 cm long and 0.5 cm wide. During cooking, it will reduce in size and will be as it should be.
Fruit, but dry
Uzbeks do not put dried fruits in lamb pilaf (only in the sweet vegetarian version), but some nationalities calmly mix meat with dried apricots, prunes, figs, dates and sultanas. When buying fruits, avoid specimens with unnaturally bright colors (especially dried apricots) - this indicates that they have been treated with chemicals. Other indicators of improper drying, storage or transportation are severe wrinkling, uneven coloring, wine taste and plaque. And don’t forget to check dried fruits for maggot infestation. To do this, rub the pulp between your fingers and see if there are any crawling creatures there.
All fruits used in pilaf must be pitted and without tails. There is no need to cut them before putting them in a cauldron, but they should be thoroughly washed and soaked.
Zira, barberry and saffron
Spices - cumin, barberry and ground saffron - give the pilaf exquisite oriental notes and an unforgettable aroma. It's better to go to the market for spices. So that instead of cumin they don’t slip you similar carrot seeds, rub the seasoning in your fingers - you will recognize the real spice by the smell.
Experts advise buying dried barberry berries from Uzbekistan - they are black in color. If you can’t find any, buy the usual reddish ones, they will also give your dish a characteristic berry sourness.
The third spice important for pilaf - saffron - is the most problematic. The fact is that this is a very expensive spice - a kilogram costs about $1,000. And the orange powder called “saffron,” which is sold on the market at a price of 20-30 rubles per tablespoon, is nothing more than turmeric. In its properties, it is very similar to its expensive “sister” - slightly hot, with a subtle pleasant aroma of pepper and orange.
Turmeric should be added to pilaf less than other spices - about half a teaspoon per kilogram of meat. This amount is enough to give the dish the desired aroma and color it an appetizing golden hue. If you splurge on real saffron, you will need even less seasoning - a tiny stigma is enough to prepare a kilogram of pilaf.
Expert opinion
Anvar Makhmudov, chef of the restaurants “Uzbekistan” and “White Sun of the Desert”
A good pilaf reveals a whole bouquet of flavors, you can feel every component - carrots, rice, lamb, onions and, of course, spices. In Uzbekistan, the dish is made with fat tail fat and turns out very juicy and satisfying. In the Moscow restaurant, we cook with refined sunflower oil, so the food is lighter - you can eat it every day and not worry about your figure. My advice to you: be sure to eat the pilaf hot (the fat hardens quickly) and wash it down with warm tea - green or black with lemon.
Practice
From classic to exotic
There are a lot of recipes for preparing pilaf. There are dozens of varieties of Uzbek alone - Fergana, Samarkand, Bukhara, Khorezm. And also wedding, with dolma, yogurt, cherries or plums. A new ingredient is added and another variety of pilaf is obtained. This dish is prepared somewhat differently in other Asian countries - Turkey, Azerbaijan, Kazakhstan, Tajikistan. Some peoples like sweeter pilaf, others - very spicy, and still others cook rice separately from meat.
Uzbek classic
Real Uzbek pilaf is not difficult to make, the main thing is to correctly follow all stages of the recipe. First of all, heat up a cauldron and pour refined vegetable oil into it (you can also melt fat tail fat). In the classic recipe, it is not customary to spare fat for pilaf (for a 5-liter dish - at least 2 glasses), thanks to it the dish languishes in a cauldron for a long time and does not burn. If you want to lighten the pilaf, discard the fat tail and reduce the amount of oil by half. As soon as you pour it, wait for it to become very hot - its readiness can be understood by the appearance of a slight smoke and the clicking sound when you throw in a pinch of salt. After this, add the onion and brown it until golden brown. Then throw in the pieces of lamb, chopped carrots and fry them, stirring. Then pour in water, add salt, spices, put in the heads of garlic (they will need to be removed) and simmer until the meat is cooked. Then place pre-soaked rice on it in an even layer (for 1 kg of meat - 1 kg of cereal). Pour in water so that there is at least 1.5-2 cm of liquid above the surface of the grains. You can’t mix the food anymore, and you should only simmer it over low heat. When the water has evaporated, collect the pilaf in a heap, pierce it with a stick (so that the moisture is absorbed into the rice) and keep it covered for 20-25 minutes over low heat. Only after this can the dish be stirred.
Azerbaijani with kaurma
Unlike Uzbek, Azerbaijani pilaf is sweeter - dried fruits are added to it, and rice is cooked separately from meat and vegetables. There are hundreds of recipes, and here is one of them: chop 2 onions, cut 450 g of fillet into pieces, salt everything and first fry, and then add a small amount of broth and simmer. Then add washed dried cherry plum to taste and cook the lamb until cooked. Make rice separately - peel 300 g of grains, soak for several hours in cold water with a bag of salt, rinse in warm water, boil until half cooked in a large amount of boiling water and drain in a colander. Then heat the oil in a cauldron and place lavash on the bottom. Cover it with half-cooked rice, add water and cook the cereal until cooked. Then stir it, color it with saffron and serve it in a heap on a platter. Place the prepared lamb with cherry plum on top and sprinkle the pilaf with herbs.
Kazakh chicken
The Karaganda Chaika Hotel invented a recipe for chicken pilaf with dried fruits, which, according to eyewitnesses, is adored by the President of Kazakhstan, Nursultan Nazarbayev. The dish is prepared in an unusual way - first, fry the chicken pieces (0.5 kg) in hot fat (1/2 cup of vegetable oil and 100 g of fat tail fat). As soon as they are browned, add chopped 60 g of onions, 300 g of carrots and add 2 teaspoons of khmeli-suneli spice. Then pour in 1/2 cup of chicken broth, simmer, add a glass of rice and water up to 1.5 cm above the surface of the grains. Wait for the liquid to be absorbed, close the lid and simmer for another 15-20 minutes. Then throw the entire contents of the cauldron into a large dish - the rice will be at the bottom, and the pieces of chicken with carrots and onions will be at the top. While the pilaf is preparing, separately fry in oil 60 g of light sultanas, 100 g of whole dried apricots, 100 g of dates (or prunes) and 100 g of walnut slices. Place dried fruits on top of the finished pilaf and serve.
Fish Moorish
For Uzbeks, fish pilaf seems something strange. But in other countries this dish is quite popular. Try cooking, for example, Moorish pilaf: first boil a glass of rice in salted water, separately fry 2 finely chopped onions, a crushed clove of garlic, 5 tomatoes and 2 tbsp. for 5 minutes. spoons of tomato paste. Next, put rice in a thick-bottomed bowl, then vegetables, salt, a pinch of thyme and marjoram, put 750 g of Atlantic tuna cut into pieces on top, sprinkle 2 tbsp. spoons of lemon juice and mascara until done, covered.
Aizhana Dosunbetova, chef at the Kazakh Embassy in Moscow
Unlike the Uzbeks, the Kazakhs do not put cumin or barberries in pilaf and do not sprinkle the dish with cilantro. In our opinion, the spices overpower the true taste of the lamb and rice. By the way, in Muslim countries it is believed that only men can cook real pilaf. On holidays, when a huge cauldron is made over an open fire, the stronger half really makes the dish. But on weekdays, believe me, women do pilaf.
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. This is, 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!
How much does pilaf seasoning cost (average price for 1 pack)?
Moscow and Moscow region.
Pilaf is not just a national oriental dish, but a whole philosophy. That is why cooking pilaf is considered not an easy task and requires a special approach. The best chefs in this field are rightfully considered to be representatives of the stronger half of humanity, since they have proven themselves to be professionals for more than one century.
In order to get real Uzbek pilaf, high-quality raw materials are not enough, which, by the way, is also important - a certain kind of skills and abilities are required. Aromatic and incredibly tasty crumbly pilaf will be obtained only if all stages of its preparation are followed, knowledge and respect for the traditions of the East.
So, in addition to the cereal portion (special grade rice), selected meat (usually lamb) and other products (vegetable origin - onions and carrots), this dish must include seasoning for pilaf. As a rule, experienced chefs always use a certain set of spices and herbs, which give the finished dish that same taste and aroma characteristic only of pilaf.
Composition of seasoning for pilaf
Ready-made seasoning for pilaf can be purchased in many stores or at the market - there the fragrant spices have already been specially selected to create a mixture balanced in composition based on traditional oriental recipes. Thus, the seasoning for pilaf always includes the following ingredients: turmeric, dried barberry, red pepper and cumin.
In addition, pilaf seasonings may often contain saffron, coriander, savory, bay leaf, chili pepper, and sweet paprika. Also, when preparing pilaf, fresh aromatic herbs - parsley or cilantro - are often added, although only to the finished dish.
Each individual ingredient in the pilaf seasoning is responsible for certain qualities and properties that are transferred to the finished dish. For example, saffron or its cheaper substitute turmeric gives pilaf its characteristic yellow-orange color. Barberry gives pilaf a hint of sourness, while cumin has an incomparable oriental aroma.
Using ready-made seasoning for pilaf or adding herbs and spices separately is a purely personal matter for each cook. The most important thing is that the result is an excellent oriental-style meal, the mere sight of which will whet your appetite and lift your spirits.
Calorie content of seasoning for pilaf 173 kcal
Energy value of seasoning for pilaf (Ratio of proteins, fats, carbohydrates - bju):
: 10.3 g (~41 kcal)
: 1.5 g (~14 kcal)
: 29.5 g (~118 kcal)
Energy ratio (b|w|y): 24%|8%|68%
Loading...