Seasonings for pilaf and meat

Plov or, in other words, the pilav is an oriental dish made from rice and meat. This dish has existed for many centuries and deserves to be one of the leading places in popularity not only in the East, but all over the world. There is no doubt that Muslims are best able to cook it. It is served at weddings, family celebrations, funerals. The host, when receiving guests, is sure to treat them with pilaf, which is traditionally eaten by hand, washed down with water or green tea.

The preparation of this dish is most often practiced by men who treat this as art. In the East, it is believed that only the members of the stronger sex can correctly choose seasonings for pilaf, so that it becomes a real oriental dish. In Uzbekistan, Tajikistan, Turkmenistan, Iran, Armenia, Azerbaijan there are recipes for cooking, but everywhere and always seasonings for pilaf are added, which give not only flavor, but also exquisite taste. Spices, along with the flavoring of the dish, contribute to the improvement of metabolism and digestion.

Condiments for pilaf exist very different, but, for example, it is customary for Uzbeks to add turmeric, saffron, barberry or cousine and ziru, which is called Indian caraway, but it is much smaller and placed entirely. Turmeric gives plav golden color, barberry - slightly sour taste, saffron - delicate aroma and sharpness, zira - a peculiar taste.

Europeans also prepare this delicious and satisfying dish, but use other condiments for pilaf. These are paprika and black pepper, which give acuity. In the pilaf are also put cumin, garlic, bay leaf. Europeans also add saffron, that is, the dried stigmas of saffron sowing, giving the dish a rich yellow color and a spicy taste. It is quite burning, so it should be put with care. Spices can be purchased separately or already ground in the form of mixtures intended for certain dishes. True gourmets prefer to manually grind fragrant dried plants before each preparation, but this is quite laborious.

It is necessary to know that there are also special seasonings for meat. They can be in mixtures, for example, for chicken, roast, minced meat, pork, lamb, beef, and differ in quality and composition. Most often for meat use black pepper (fragrant or burning), paprika, coriander, curry, sumac (dried seeds of pomegranate), bay leaf, garlic. Spicy herbs are equally popular : basil and thyme, oregano and pajet, saffron and many others. Rosemary, thyme, marjoram, ginger also give the meat a special taste and exquisite flavor.

Seasoning for meat should be added little by little, so that they improve the taste, but do not interrupt it. Each dish requires a certain set of spices, and you should carefully read the ingredients in the ingredients before cooking. Fans of spicy cuisine prefer Indian condiments. The most famous of this category are laurel leaves, mustard, black pepper, nutmeg, ginger and cloves. In Russia, they began to be used for a long time, and we sometimes do not imagine food without them.

Today, our hostesses have discovered for themselves and Indian spices, which were previously practically not used. These include curry and cardamom, cumin and fennel, pajetnik and sumac, columns and ajwan, tamarid and many others. Some of them are used for sharpening, others soften meat dishes, the third - give an unforgettable aroma. Spices improve appetite and cheer up, but the main thing is not to overdo it! A sense of proportion in the kitchen often plays a decisive role in the preparation of tasty and healthy food, and its absence can lead to the fact that the expected taste will not be achieved.