Description
- Ingredients: red sweet pepper, barberry, cumin, turmeric, coriander, savory, sage, bay leaf, chili.
- Shelf life 2 years
- Country of manufacture Poland
- Set of 2 pack - 50 gr
- Pilaf is an oriental dish based on boiled rice. A distinctive feature of pilaf is its friability, achieved by observing the rice cooking technology and adding animal or vegetable fat to the pilaf, which prevents the grains from sticking together.
Seasoning for pilaf - is a special mixture of seasonings, herbs, dried vegetables and flavorings that enrich the taste and aroma of the dish. Pilaf is a rice dish cooked in a special way. More than 40 recipes for this dish are known. Depending on the nature and type of additives, pilaf is given certain names. Pilaf is cooked with fried and boiled lamb, veal, pork, poultry, meatballs, fish, eggs, boiled and dried fruits, nuts and vegetables. Rice and a unique seasoning for pilaf, which give the dish a spicy taste and pleasant aroma, are invariable components in the preparation of pilaf. Pilaf became widespread in Europe thanks to skilled Turkish chefs. Pilaf - one of the most common dishes in the Middle East - by the will of heaven received the greatest development in Uzbekistan, where the classic technology for cooking plov was created. A newborn is greeted with pilaf and the deceased is seen off, pilaf is prepared for a wedding, a meeting of an honored guest, an anniversary, and just in the family circle for dinner. Such a menu may seem monotonous, but it is far from being the case, because there are more than sixty recipes for preparing this honorable dish in Uzbek cuisine alone. In each region of Uzbekistan, pilaf is prepared in its own unique way, and an experienced connoisseur of Uzbek national cuisine will determine with closed eyes what kind of pilaf it is: Samarkand, Fergana, Tashkent, Kashkadarya, Bukhara or Khorezm. In addition, pilafs also differ in purpose: wedding pilaf is considered the most luxurious, a little less solemn - holiday pilaf, and simple pilaf is served on the table on an ordinary day. These pilafs differ from each other not only in the technology of preparation, but also in the ingredients that make up their composition. After all, pilaf is not always prepared from lamb - it is often replaced by kazy (horse sausage), tail fat, chicken, pheasant, quail.