Condiment for pilaf

Pilaf is not just a national oriental dish, but a whole philosophy. That is why the preparation of pilaf is considered not simple and requires a special approach. Representatives of the strong half of humanity are rightfully considered the best chefs in this area, since they have proven themselves to be professionals for more than one century.

In order to get a real Uzbek pilaf of insufficiently high-quality raw materials, which, by the way, is also important - a certain kind of skills and skills are needed. Fragrant and incredibly tasty crumbly pilaf will be obtained only if all stages of its preparation are observed, knowledge is available and respect for the traditions of the East.

So, in addition to the cereal part (special-grade rice), selected meat (usually lamb) and other products (vegetable origin - bulb onions and carrots), this dish necessarily includes a condiment for pilaf. As a rule, experienced culinary experts always use a certain set of spices and spices that give the finished dish the one characteristic only of pilaf taste and aroma.

Composition of seasoning for pilaf

The condiment for pilaf in its ready form can be purchased in many stores or on the market - there fragrant spices are already specially selected so that a mixture balanced in composition based on traditional oriental recipes is obtained. So the composition of the condiment for pilaf always includes the following components: turmeric, dried barberry, red pepper and zira.

In addition, often saffron, coriander, chaber, bay leaf, chili pepper, sweet paprika may be present in the condiment for pilaf. Also, when cooking pilaf, fresh fragrant herbs are often added - parsley or cilantro, however, in a ready-made dish.

Each individual ingredient in the pilaf seasoning formulation is responsible for certain qualities and properties that are transferred to the finished dish. For example, saffron or its cheaper turmeric substitute gives pilaf a characteristic yellow-orange color. Barbaris endows pilaf with a note of sourness, while zire is inherent in an incomparable oriental aroma.

Using a ready-made condiment for pilaf or adding spices 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, from the appearance of which appetite would play out and mood would rise.