What spices are put in pilaf?
Spices are an indispensable ingredient, without which instead of pilaf you will get just porridge with meat. In oriental cuisine, it is the spices that set the basic tone. The classic spices for pilaf are: cumin, saffron, garlic, barberry. Saffron (for lack of) is often replaced with turmeric. Barberry can be replaced with dried cranberries. For a more refined taste, chopped dried tomatoes, peppers of different varieties, paprika, coriander seeds are often put in the set. In some recipes, dried fruits appear: raisins, prunes, dried apricots. Besides the traditional one, pilaf with chicken is also popular. Chili pieces, parsley, thyme added to the classic set of spices will add a certain piquancy to it. But the garlic is taken exclusively fresh. The taste of pilaf can be greatly affected by dried ground.
The amount of spices for 1 kg of meat and 1 kg of rice:
- zira - 1 tsp;
- saffron - ½ tsp;
- barberry - 1-2 tsp;
- garlic - 2-3 heads;
- paprika - ½ tsp;
- tomatoes - 1 tsp;
- coriander - ½ tsp
Last update Author / Editor - Lydia Ivanova
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