What spices are put in pilaf?

Spices are an indispensable component, without which instead of pilaf you will get just porridge with meat. In oriental cuisine, it is the spices that set the basic tone. 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 sophisticated taste, chopped dried tomatoes, peppers of different varieties, paprika, coriander seeds are often included 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 exceptionally fresh. From dried ground, the taste of pilaf can be greatly affected.

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.

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