Pilaf is a dish of Oriental cuisine. The word "pilaf" came to the Russian language from the Turkic-Tatar languages, where it sounds like "pilav". The origin of pilaf is associated with India and Persia, from where it spread throughout Asia.
There are thousands of recipes how to cook pilaf, but any pilaf is prepared from two components: meat, fish or other dressing (in the Central Asian version of "zirvak" or in the Iranian "Gara"), and rice, or, much less often, other cereals – wheat, peas, corn, mung. In fact, pilaf is somewhat similar to meat rice porridge, the first Russian dictionaries and defined it. However, the main difference between pilaf and porridge is that the grain for pilaf is not cooked, but stewed. Cooking pilaf is a real art. It is very important to choose the right rice for pilaf – it should not be boiled, the grains should be easily separated from each other. There are two main options for how to cook pilaf, or two main technologies of cooking pilaf – Uzbek and Azerbaijani.
Pilaf, the recipe of which provides for the joint preparation of zirvak and cereals, is called Central Asian or Uzbek. The only exception is Samarkand pilaf, which is prepared using Azerbaijani technology. Different pilaf recipes arise due to the choice and combination of zirvak, grain, vegetables, spices, the sequence of bookmarks and the duration of processing of products specified by the pilaf recipe. It is known that in Asia usually prepare pilaf from mutton. Rice for cooking pilaf on Central Asian technology should be special - a red Uzgen rice or "devzira". The obligatory vegetable is considered a yellow carrot. From spices, as a rule, use cumin, red pepper, barberry, garlic, as well as dried apricots, quince and raisins. For Uzbek pilaf is very important pre-calcination of oil. Traditionally, a mixture of vegetable (more cotton, less sunflower, sesame) oil and animal fat (lamb, goat) is used. Uzbek pilaf is cooked exclusively in a large thick-walled cast iron, aluminum or copper cauldron, on an open fire and on the street, because it is difficult to cope with the consequences of oil calcination, even a very good extract.
In the Azerbaijani (Iranian or Turkish) version of pilaf refueling, "Gara", and cereals are prepared separately and are connected only on a common dish or even on a plate. Gara can be meat, fish, egg, vegetable. Almost all recipes of Azerbaijani pilaf use fruits – cherry plum, pomegranate, apricot, etc. for Example, pilaf from chicken in Persian is prepared exclusively with pomegranate juice. Rice for pilaf is always boiled with butter - cream or melted. Unlike Uzbek pilaf, Azerbaijani pilaf is served not hot, but slightly warm, but still with not frozen oil.
Here it is necessary to recall the Turkish saying "how Many Muslim cities exist in the world, so many pilaf recipes exist in the world", and to mention that in different countries you can find a lot of variations that combine both methods of cooking pilaf. At the same time, today the most common version of pilaf is still Uzbek pilaf. Combining in the cauldron rice and meat with vegetables and spices, cook pilaf of pork (which is impossible in principle in Muslim countries), pilaf with chicken, pilaf of beef – products that are not popular in Central Asia. The original taste has a sweet pilaf in Indian with dried fruits. In General, choose a pilaf recipe, cook this wonderful dish and let you be delicious! How to cook pilaf. Our tips Rice for pilaf. Do not use Indian or Thai varieties of rice - basmati or Jasmine. They are too soft, quickly boil and turn into porridge. If you do not find devzira or OSPAR, take Italian rice meant for paella. Pilaf oil. Use only refined oil, fragrant oil will drown out the smell of pilaf. Spices for pilaf. Mandatory are only cumin, hot red pepper and barberry. Everything else is to your taste.