Pilaf is an oriental dish. There are a huge number of recipes for preparing this dish. But one thing remains unchanged - spices, without which pilaf loses its unique taste and aroma.
It is necessary
- - zira;
- - turmeric;
- - saffron;
- - barberry;
- - garlic.
Instructions
Step 1
One of the important ingredients of pilaf is zira. It is also sometimes called cumin, kammun, chaman, zatr. It is a herbaceous plant. Cumin seeds are used to prepare the dish. The spice has a slightly bitter taste and rich aroma. In order for the spice to fully reveal all its properties, the seeds must be slightly crushed before adding to the zirvak.
Step 2
It is worth noting that zira is good for the prevention of diseases of the cardiovascular system. It protects the body from heart attacks, prevents blood clots from forming. It also improves eyesight, cleanses the blood. Helps the stomach to digest fatty foods easily. Cumin broths are recommended to be taken for colic in the stomach, cramps, flatulence, depression. And for nursing mothers, the spice helps to increase lactation.
Step 3
Another seasoning for pilaf is turmeric. It is a yellow or orange spice. It is she who gives the dish a beautiful golden color. Turmeric contains a large amount of vitamins and nutrients. For example, the seasoning is rich in calcium, iodine, iron, phosphorus, vitamins B and C.
Step 4
It is believed that people who eat turmeric do not suffer from senile dementia. It also relieves inflammation well, cleanses the blood. It is recommended for people suffering from obesity and diabetes, arthritis. The spice is also used as a prophylactic agent for cancerous tumors.
Step 5
However, turmeric is contraindicated if a person has gallstones or a clogged bile duct.
Step 6
Sometimes, instead of turmeric, saffron is added to pilaf - the most expensive spice in the world. These are dried stigmas of crocus flowers. The spice also gives the dish a golden hue, delicate aroma and a very interesting sweet-spicy-bitter taste.
Step 7
It has been noted that people who regularly eat saffron do not suffer from cardiovascular diseases. Also, the spice helps fight depression, improves digestion, cleanses the liver and kidneys, increases potency, relieves pain. Saffron tincture can significantly reduce labor pain when taken during childbirth.
Step 8
Saffron helps relieve hangover. Moreover, if taken together with alcohol, it intensifies intoxication. A large dose of the spice can lead to extreme agitation and sometimes poisoning. Therefore, it is better not to overdo it. A small thread of saffron will be enough for a cauldron pilaf.
Step 9
Dried barberry berries are added to real Asian pilaf. They add a little sourness to the food. Barberry is rich in vitamin C, glucose, fructose, malic acid. Fruits improve appetite, help quench thirst, cleanse the blood.
Step 10
Garlic is also added to pilaf as a spice. Moreover, it is not chopped with a knife or passed through a press, but the whole head is lowered into the dish, only peeled from the husk.
