Pilaf is a very tasty and satisfying dish, but it is important to add seasonings to it correctly. We will find out exactly what seasonings are needed for pilaf in the article.
Pilaf is a delicious dish that has found its fans all over the world. What captivated us with this oriental dish? After all, by and large, the ingredients that make up the dish are very simple.
Of course, a variety of spices and seasonings that enrich the pilaf and give it that unforgettable aroma and taste. Today we will talk about ready-made spices and seasonings for this dish, and also learn how to mix spices for pilaf yourself.
In order to understand exactly what ingredients are included in the seasoning for pilaf, you need to understand what the pilaf itself is like. Don’t be surprised, because in fact there are a lot of variations in the preparation of this dish.
So, it must be said that pilaf can be prepared from:
It becomes clear that when using different meats, you need to choose different spices for the dish. Pilaf can also be “sweet”; dried apricots and prunes are added to it. In this case, the list of spices will also be different.
We will talk in more detail about spices and seasonings for each type of pilaf later, but now let’s see which spices are considered classic for all types of this dish:
The above-mentioned spices are the main ones for preparing pilaf; all other spices are added to taste and depending on what kind of meat the dish is prepared with.
Chicken pilaf is perhaps the most budget-friendly option for this dish. That is why it is prepared most often. Let's figure out what seasoning and spices are best used for a dish with such ingredients.
Now let's remember that our pilaf will be prepared with chicken meat, so it would be nice to add some spices specifically for the meat. The following spices are very suitable for chicken:
It is also important to clarify the issue with salt. Despite the fact that most seasonings contain salt, very often there is not enough of it for the amount of ingredients that we use. Therefore, it is recommended to monitor this moment and taste the dish for salt not only after cooking, but also during it.
Pork is one of the most suitable types of meat for pilaf. With such meat, the dish turns out to be fattier and more satisfying.
So, what seasoning is best for pilaf with pork?
Now let's name a few spices that should be added to pilaf with pork:
Using these spices and seasonings, you can prepare the most delicious and aromatic pilaf in the world! Do not forget that taste and color, as they say, have no companions, so in addition to the “obligatory” spices, you can add whatever you like to the pilaf, even if such additives are considered inappropriate for this dish, because first of all you are cooking for yourself .
Beef in pilaf can be called a traditional product. Using this ingredient, the pilaf turns out to be unusually rich and has a specific taste.
The following seasonings are suitable for beef pilaf:
Well, and, of course, add some spices for the beef:
Turkey meat is becoming increasingly popular among housewives. Poultry meat is distinguished by its softness and the presence of a huge amount of useful substances in its composition, so it is not surprising that it is added to a completely different variety of dishes.
For turkey pilaf you can use the following seasonings:
As for spices specifically for turkey, preference should be given to:
Another version of pilaf requires the presence of an ingredient such as lamb. True gourmets prefer this type of meat, as it makes pilaf truly delicious.
Seasonings for lamb pilaf:
The following spices are perfect for lamb:
Uzbek pilaf is the greatest achievement of Uzbek cuisine. Today there are a huge number of variations in the preparation of this dish. And for each type of this pilaf you can use completely different seasonings and spices.
You can also add to Uzbek pilaf:
White pilaf is more like porridge, so all housewives strive to get a golden yellow dish.
As you understand, rice itself is white. To achieve a beautiful bright yellow color you need to use the following ingredients:
Despite the fact that many housewives add spices and seasonings when it is convenient for them, there is still a certain rule.
Earlier we mentioned all the above-mentioned spices and seasonings. Let's summarize.
Making your own pilaf seasoning couldn't be easier. To do this, you just need to mix the right spices.
So, we will need:
Mix all the ingredients and put them in a container in which we will store the aromatic seasoning.
Another recipe for pilaf seasoning:
There are a huge number of recipes according to which you can prepare seasoning for pilaf. The main thing to know is that when preparing the seasoning, the required ingredients are cumin, turmeric, barberry, garlic and pepper. You can add the rest of the ingredients at your discretion.
Pilaf is a favorite dish almost all over the world and, as we were able to see today, for good reason. Its delicious aroma and attractive appearance will not leave anyone indifferent. Stock up on the necessary ingredients, cook and delight yourself and your loved ones with delicious pilaf!
Lamb is meat with an unusual taste, quite fatty and with a specific smell, and you need to know how to cook it correctly. Not everyone likes lamb - as many people, as many opinions. But true gourmets highly value lamb for its delicate taste and unusual aroma.
Lamb is the most environmentally friendly meat, since animals do not tolerate any antibiotics or chemical fertilizers.
There are many ways to prepare lamb, and they often depend on the culinary traditions of a particular country. When choosing meat, preference should be given to young lamb weighing up to 15 kg. Such meat will be less fatty and sinewy.
For cooking older lamb you will need to soak the meat for a long time and use a large amount of spicy spices to fight off the pungent smell. Fortunately, lamb is a very rewarding product for flavor combinations and perfectly absorbs the flavor of any addition.
The characteristic smell of lamb comes from the fat, so it can be removed before cooking. Also, when cutting the carcass, you should remove the film - it is not edible.
Do not overcook or overcook the meat - it will turn out tough and dry.
The secret of cooking lamb lies not only in the method of heat treatment, but also in the use of a variety of spices and seasonings that will give the meat a pleasant aroma and help better digest fatty foods.
Pepper, salt, parsley, dill, garlic and bay leaf- the main arsenal of spices that every housewife has in her kitchen. This simple set is great for cooking lamb. The best choice for lamb is hot and allspice peppers, which will slightly overpower the specific taste of the meat, as well as sweet ground paprika.
Depending on how the meat will be cooked, spices such as cumin, mustard seeds, aromatic saffron, oregano and thyme go well with it. The main thing is not to overdo it with these herbs - a small pinch is enough.
An original dish is obtained by adding lemon or lemon juice. You can experiment and add ready-made mixtures to the meat, such as suneli hops or other Asian mixtures, which can be bought at the market from oriental traders.
To give the finished meat a piquant taste, before serving it can be coated with a mixture of chopped herbs, spices, mustard and garlic. And in order to give the meat a dizzying aroma, before baking, you can make small cuts on the piece and place garlic cloves there.
The taste of the finished dish is significantly improved by various sauces and marinades.
Lamb is often cooked over an open fire, and any kebab, as you know, needs a marinade. The meat is soaked for several hours, or even better - for a day, be sure to add lemon, dried barberry, thyme, rosemary, as well as salt and pepper. All seasonings are mixed and filled with mineral water.
The nut marinade is prepared from grated almonds, salt and lemon juice. A few sprigs of rosemary and a head of garlic are also added there.
For a spicy marinade, vigorous homemade adjika with chili pepper, as well as red pepper and cinnamon, work well. The marinade is poured with white wine.
Lamb soaked in a marinade made from fermented milk products turns out unusually juicy and tender. Salt, a mixture of peppers and turmeric, as well as fresh herbs - cilantro, parsley and green onions are added to kefir or natural yogurt.
Spices for lamb can turn this meat into a real work of culinary art. Read on to find out which seasonings are most suitable for lamb...
It is customary that lamb is considered a fatty product and, moreover, has a specific smell.
This is a misconception; meat connoisseurs choose the product for its delicate taste and aroma.
The whole secret lies in the cooking process! If you make lamb meat according to the rules, then the taste of the meat will exceed all your expectations.
To properly prepare lamb meat, professional chefs use various spices.
It is important to know moderation in everything, and not to overload the spices into the dish; a small handful of seasonings will be enough, because you want to enjoy the meat dish, and not just the seasonings.
A very unique French seasoning is called “persillade”. This seasoning includes garlic and finely chopped parsley. “Persiyad” goes well with dishes such as kebab and lamb pilaf.
Rumors that lamb is fat are exaggerated, therefore, the amount of fat in young lamb meat is minimal.
Of course, you can’t call it dietary, but still.
Selecting an additive for lamb meat is quite difficult. It all depends on individual taste and the dish that the hostess plans to prepare.
Boiled lamb is the most beneficial for humans, since after cooking it does not lose its healing properties (calorizer).
Lamb broth is recommended for people who have stomach problems. Boiled lamb improves the functioning of the pancreas and acts as a prevention of diabetes.
Boiled meat is beneficial for both children and adults. Before cooking, wash the meat well and remove the fat layer. Boil for about 2 hours, making sure to remove the foam.
For a classic boiled product, onions, garlic, peppercorns, and salt are suitable. You can add other spices, it's a matter of individual taste preferences.
The secret of properly cooking lamb meat lies not only in the method of heat treatment, but also in the use of various additives and spices that will give the meat a unique taste and help the products to be better digested.
These are the main spices that definitely won’t ruin the dish. This classic set is perfect for lamb dishes.
Hot and allspice peppers are best suited for meat products, as they will slightly take away the specific taste of meat, as well as sweet ground paprika.
Zira is great for pilaf.
When frying or baking, mustard seed can be added, as well as:
It is important to follow the rule and not add seasonings, this will only ruin the dish.
Lemon juice or lemon slices added when baking in the oven will give the meat product a pleasant taste.
You can conduct an experiment and add store-bought mixtures to the dish, such as hops-suneli, Asian herbs, which today can be easily purchased in any shopping center.
To add some piquancy to the prepared dish, before serving, you can sprinkle it with chopped parsley or brush it with garlic mixed with mustard.
Classic barbecue seasoning includes the following spices:
Onions are an important component for a dish that will be cooked on the grill. Onion juice makes the dish softer and juicier, the taste of onions is irreplaceable.
Pepper can be used either black or red; hot chili is suitable. Cumin as a spice for barbecue dishes should be added to the marinade at the beginning of cooking, as its taste develops over time under the influence of heat.
Basil is generally suitable for any meat and kebab is no exception.
Shurpa is a dish adored by many that came to us from the cuisine of Dagestan, Uzbekistan, and Tajikistan. Usually shurpa is made over an open fire in a cast iron cauldron.
The composition of the shurpa mixture includes the following components:
How to cook lamb shurpa:
Cooking is quite simple. The lard must be chopped finely and melted. The cracklings won't be useful. The onion needs to be cut into rings and sent to the cauldron, add the lamb in pieces, along with chopped bones, and fry until golden brown.
Then you need to add carrots in circles and uncut potatoes to the meat, add spices, and mix everything. Add water to the cauldron and let the dish boil.
At the end salt is added.
You need to cook until the potatoes are soft.
Many people love Kharcho. It's not difficult to prepare. You need to boil lamb broth on the bones. After an hour and a half, you need to remove the lamb, separate the flesh from the bone and cut it. Add rice to the pan and cook for 10 minutes.
In a frying pan, fry finely chopped onion (you can add carrots to it) until golden brown.
Add sautéing to the pan. The classic recipe calls for adding finely chopped walnuts and satsivi sauce to the kharcho at this point.
If you don't have these products, don't worry. The next step is to chop the tomatoes and add them to the soup.
You need to cook the kharcho for a quarter of an hour. At the end of cooking, squeeze 3 cloves of garlic into the pan.
Lamb in moderation is very beneficial for the body, so it is recommended to include it in the diet. What spices to add is a matter of taste, the main thing is to know when to stop.
Bon appetit!
People began to eat pork more than seven thousand years ago; since then, the meat of these domestic animals has been an integral part of the culinary traditions of most countries, and not only European ones.
Pork can rightfully be called a universal food product from which an incredible number of dishes can be prepared. But you can diversify recipes not only with different heat treatments, but also to a large extent with spices and seasonings.
Salt, various types of peppers and bay leaves are classic seasonings not only for pork, but also for any other meat. A variety of types of pepper are suitable for pork - from classic black or red to paprika or ground chili. It is recommended to add salt at the end of cooking - this will make the meat softer.
Horseradish can also be considered a universal seasoning; without it it is impossible to imagine baked pork or jellied meat. Moreover, you can use either fresh ground root or dry powder.
Garlic goes well with absolutely any meat - it will not only give the pork a dizzying aroma, but also make it soft and juicy. But it can also drown out the taste of any added spice. Therefore, it is better to use it on its own or in combination with fresh chopped herbs.
Ginger, garlic and nutmeg are ideal for fried meat, and rosemary and garlic for stewed meat. You can add a little dried or fresh basil to the minced meat for a subtle spicy hint of freshness.
It is better to add marjoram to the meat along with thyme - this should be done before cooking, then the finished dish will be especially aromatic.
With curry, you can simply fry pork in a small amount of oil - it will be very tasty and beautiful.
A mixture of herbs such as green basil, a little marjoram and rosemary, salt and pressed garlic is perfect for baking - pork rubbed with such a fragrant cocktail will turn out not only aromatic, but also incredibly tender, melting in your mouth.
Marjoram is nicknamed “sausage” herb - it makes homemade pork sausages much tastier.
Turmeric goes well with pork, but it must be added with caution - the spice is very rich in taste, so one small pinch will be enough.
To cook meat over an open fire (barbecue or shish kebab), you can add juniper berries, which will give the pork an unusual piquant taste. Cumin, a spice with a pungent taste and slight bitterness, is also ideal for marinating kebabs, as well as for frying and baking.
You can get a flavorful pork broth by adding a little cilantro, parsley root, basil and thyme.
Not everyone knows that pork can be flavored with sugar - this fashion came to us from China and was liked by many. In addition, when frying, granulated sugar forms a crispy crust on the meat.
For many Slavic peoples, lard is an invaluable product, the love for which is inherent at the genetic level. And let even the most authoritative nutritionists remain silent - this addiction is ineradicable in the Slavic soul.
It is impossible to prepare real lard and smoked meats without spices and seasonings. The main seasonings are coarse rock salt, allspice, garlic and bay leaf. If you need to add spice, use hot red pepper.
Another unusual component for salting lard is ground coriander. Spicy herbs - such as dill seeds, ground cumin, parsley - will add flavor to smoked meats and lard.
When using seasonings to cook pork, remember: moderation is the key. Some spices reveal their aroma after heat treatment, some immediately, and there are those that will sparkle with shades only after some time.
If you use more than five seasonings together, none of them will work to their full potential. It is better to choose one or two spices that go well together.
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Sauces and marinades
The taste of the finished dish is significantly improved by various sauces and marinades.
Lamb is often cooked over an open fire, and any kebab, as you know, needs a marinade. The meat is soaked for several hours, or even better - for a day, be sure to add lemon, dried barberry, thyme, rosemary, as well as salt and pepper. All seasonings are mixed and filled with mineral water.
The nut marinade is prepared from grated almonds, salt and lemon juice. A few sprigs of rosemary and a head of garlic are also added there.
For a spicy marinade, vigorous homemade adjika with chili pepper, as well as red pepper and cinnamon, work well. The marinade is poured with white wine.
Lamb soaked in a marinade made from fermented milk products turns out unusually juicy and tender. Salt, a mixture of peppers and turmeric, as well as fresh herbs - cilantro, parsley and green onions are added to kefir or natural yogurt.
Garlic, mint or rosemary sauce goes well with lamb. Chopped cilantro, turmeric, salt and white pepper are added to the natural yogurt-based sauce.
The tomato sauce contains peeled and seeded tomatoes, shallots, parsley and coriander.
Mustard sauce is very tasty, which is prepared as follows: chopped onion is lightly fried, dry white wine is added to it. After the wine has evaporated by half, add cream, mustard, white pepper and salt. The sauce is brought to readiness over low heat.
How much does lamb seasoning cost (average price for 1 pack)?
Moscow and Moscow region.
For many people, lamb seems to be a rather fatty meat, which, among other things, does not smell particularly pleasant. As they say: how many people - so many opinions. However, true gourmets and connoisseurs prefer lamb to other types of meat, claiming that it has a pleasant aroma and delicate taste. The secret of this product lies in the preparation: with proper heat treatment and careful treatment, the result will exceed all expectations.
First of all, proper preparation involves the use of lamb seasoning. Herbs and spices such as rosemary, thyme and oregano give this product an incomparable and very pleasant aroma. In addition, ginger, saffron, marjoram and mint are considered a good aromatic addition to lamb. However, in this matter it is important not to overdo it with seasoning for the lamb, adding a very small amount - literally a pinch for the entire dish.
A very unusual and specific French seasoning for lamb is called persillade. It is a mixture of finely chopped parsley (cilantro) and crushed garlic. By the way, this interesting seasoning for lamb goes well with other types of meat, and can also easily become a component of other spices and seasonings.
Be that as it may, choosing seasoning for lamb is a very responsible task, so it can sometimes be quite difficult to decide. Everything depends, first of all, on the taste preferences of the cook and on what is expected to be obtained from the finished dish. That is why most chefs use industrial seasoning for lamb, the components of which are selected in an ideal way.
Typically, lamb seasoning, which is sold in almost all stores, includes ingredients such as coriander, dried garlic, rosemary, mustard seed, dried onions, black pepper, paprika, ground red pepper, dried parsley and dill. In addition, bay leaves, salt and some other spices are often added, which manufacturers introduce at their discretion.
If you find the taste of lamb fat unattractive, be sure to remove it before cooking. In addition, you should not cook this meat for too long, as it loses its subtle flavor and becomes too tough and dry.
As you know, the preparation of lamb also depends on the culinary tradition of a particular country: for example, in the East it is stewed or boiled with apricots and dates, while in Mediterranean dishes, olive oil, garlic, tomatoes and wine are considered mandatory accompaniments for lamb meat. Residents of the northern regions prefer roasts based on lamb and potatoes.
Energy value of seasoning for lamb (ratio of proteins, fats, carbohydrates - bju).
