Today it is already impossible to answer the question of who invented the pilaf. They cook it everywhere, because many people like it. The only thing that can be said for sure is this dish belongs to oriental cuisine. Only men cook pilaf there, so the food is so hearty and tasty.
Who was the first to cook pilaf?
For the first time, William Pokhlebkin, who was a very famous cook and trendsetter in the culinary world, began to study the history of pilaf. He carefully studied the pilaf recipe, but he was never able to find out who was the first chef to come up with a combination of rice, carrots, pepper, meat and other ingredients.
Many people are ready to say thanks to the gourmet in whose head the recipe for cooking pilaf, which captured the whole world, was born. There is not a single person who does not know what pilaf is. Although, it should be noted, not everyone knows the recipe for making the “right” pilaf.
The legend of the first culinary
There are several legends that are designed to explain the origin of pilaf as a true real dish. The modern history of cooking tells us that pilaf originates in ancient times. Despite the fact that pilaf is part of any oriental menu, historically it began to be prepared in the 2nd century BC. Moreover, each nation has its own unique recipe, which makes it difficult to find the "source".
How much to add onions, meat, carrots, spices, and what they should be - all this is stored in the memory of the people. Therefore, no historian will claim that he knows whose dish is pilaf, and the exact date of its creation. In the Caucasus, pilaf is cooked with lamb. In other places, beef or pork is used instead. It all depends on many factors, including the taste and religious preferences of the culinary specialists.
If we turn to etymology, the word "pilaf" is of Greek origin. Indeed, in the Greek language there is the word "pilaf", which literally translates as heterogeneous.
According to legend, the person who invented pilaf was the personal cook of Alexander the Great. This happened when the conqueror marched to Central Asia.
But there is another legend that says that pilaf was invented by a culinary specialist who worked for Amir Temur. The mullah passed the recipe to him, so that the soldiers could save strength in the battles at Ankara. If products that were quickly spoiled were taken on a camping trip, there would not be enough provisions. A successful conclusion to the battles would be in jeopardy. The cook was perplexed, but the Creator gave him a recipe for the most delicious food, which, of course, was liked by everyone, without exception, who participated in the trip.
The third legend tells us that the recipe for rice dishes was created by Abu Ibn Ali Avicenna. According to legend, the khan, who was the ruler at that time, forced him to come up with something new and unusual. After much deliberation, Abu developed a recipe for pilaf.
The fourth legend is associated with Japan and Ancient China, which is logical, since rice has always been grown in these countries. But, as scientists calculated, these legends about the origin of the dish in China and Japan are falsifications. The recipe for pilaf is sharply different from the traditional dishes of those countries.
The beginning of pilaf as an Asian dish
It is very important to talk about pilaf as a dish in Central Asia. This pilaf is considered the closest to the classic. It is believed that only Asians cook it as tasty as it was originally conceived. The classic recipe includes several ingredients: onions, meat (lamb), dried fruits, butter. The dish has a large number of names that are not easy to list and remember.
The most familiar Uzbek version of the dish. The history of pilaf of this people originates from the time when the Chinese opened rice to the Uzbeks, and the Indians showed spices and their capabilities. The result of such a connection was Uzbek (Central Asian) pilaf. Since the silk road passed through the state at that time, the Uzbeks adopted both the vegetable and meat versions of pilaf.
The main recipe for vegetable pilaf is the Ferghana version. This is also a unique development of cooks of Uzbekistan. The rice variety in the area is a devzir. This type of rice influenced the recipe most of all.
A meat version of pilaf was prepared in a large cauldron, since then all had large families. Sheep meat was used as one of the ingredients. To the mutton was added fish, dried fruits and other ingredients that were common among Uzbeks. Time passed, and soon pilaf became a national dish, which has unique taste qualities that are not similar to any other dish.
Useful properties of the dish
Uzbeks, who are credited with the classic Uzbek mutton pilaf recipe in a cauldron, argue that there is no universal, classic pilaf recipe. There are various types of pilaf that are unique and tasty in their own way. Although pilaf is considered a fatty food, but in one serving of it there are only thirty grams of fat, which is very small.
The dish contains carbohydrates, vitamins and other useful components necessary for human health.
Cooking features
Only a few people know how to cook pilaf, which is eaten in Asia and almost no one knows that each of these countries has its own recipe. Below are some recipes for this dish, which include the features of the cuisine of a particular nation.
It should be noted in advance that for all recipes there are some common features:
- Firstly, it is best to soak the rice in salted water in advance - from 3-4 hours to the whole night. If this is not possible, then it can simply be washed thoroughly in cold water.
- Secondly, along with the cauldron, you can use both the pan and the pan, the main thing is that they have thick walls.
- Thirdly, when preparing pilaf, the lid of the cauldron is wrapped with a cloth to get rid of excess moisture - this is important.
Uzbek Cuisine: Bayram Pilaf
Interestingly, the translation of the name of this dish means "pilaf of plenty." Do not save on products for the correct pilaf in Uzbek, as there is a risk of losing their special combination.
Necessary components:
- long-grain rice - 2 glasses;
- dark raisins - 3-4 tbsp. l .;
- ghee;
- onions - 1 pc.;
- lamb - 400 g;
- Kurdyuk;
- average carrot - 3 pcs.;
- quince - 1 pc.;
- garlic - 1 head;
- water - 6 glasses;
- seasoning zira - 1h. l .;
- coriander - 0.5 tsp;
- red and black pepper;
- saffron;
- barberry - 1 tbsp. l .;
- salt.
Cooking method:
- First you need to do the onion steaming. Cut the carrots and cubes of meat into cubes in advance, so that at medium temperature, slightly fry all of the above components.
- When cleaning garlic, be careful - its lower skin should remain intact! Remove quince from the peel and gently divide the knife into four parts. After adding these ingredients, fry the resulting mass for a couple of minutes, then fill with water, pour seasoning and bring to a boil.
- Next, you need to mix pre-prepared rice, raisins and barberry with spices, and then close the lid. Stew for about half an hour, until the rice becomes soft. After, do not forget to stir the resulting mass and leave it for 10-15 minutes.
Uzbek abundance pilaf can be served!
Turkish pilaf: Ij pilaw
Pilaf cooked according to Turkish traditions is usually less crumbly than Uzbek, and therefore it is somewhat different in consistency.
Required Products:
- long-grain rice - 2 glasses;
- butter - 70 g;
- pistachios - 1 handful;
- onion - 1 pc.;
- chicken liver - 150 g;
- ground black and white pepper - 0.5 tsp;
- dark raisins - 3 tbsp. l .;
- water or meat broth - 6 glasses;
- sugar - 1 tsp;
- parsley - for decoration;
- salt.
Cooking Algorithm:
- Take a convenient container, mix boiling water in it, about 2 tsp. salt, rice, and for half an hour forget about the resulting mass. During this time, you need to chop the onions, peel the pistachios and cook the broth.
- While the butter is melting in the pot, the pistachios are fried, treat the rice with water. Watch out for the nuts! After a characteristic smell appears, add onion. When it becomes crusty, enter the liver and rice. A little later - peppers and prepared raisins. Do not forget to mix everything, because no one needs the smell of burning?
- Pour in water (broth), add salt and sugar. Cover the cauldron and leave it on the stove for another half hour until the rice is soft. Then turn off the stove, wrap the lid and let the pilaf infuse for another 10 - 15 minutes.
Before serving, sprinkle the dish with chopped parsley.
Armenian cuisine: pilaf Ararat
Pilaf in Armenian has a sweetish flavor, it is cooked quickly enough and is usually served by one of the oldest holidays - the Holy Sunday of Christ, that is, on Easter.
Essential Ingredients:
- long-grain rice - 2 glasses;
- water - 6 glasses;
- raisins, dried apricots, almonds - 100 g;
- ghee - 0.5 cups;
- Armenian pita bread;
- salt;
- pomegranate seeds (for decoration).
Cooking method:
- Before cooking, dried fruits should be washed and dried a little, this will eliminate the unnecessary aftertaste. You need to hold the nuts in a water bath for about half an hour, and then mix with 2-3 tbsp. l oils.
- Pour rice into the salted and boiled water. Bring it to half-ready.
- The lower part of the cauldron must be oiled and overlaid with pita bread. It will be a kind of frame for the future dish. It is necessary to lay on it one third of the rice in succession, without forgetting to pour each oil (about 1-2 tbsp. Per layer). Having plunged the whole rice inside, cover the pot with a lid wrapped in cloth, and set it on a small fire for another 15 to 20 minutes.
Sprinkle a pile of rice on a plate before serving to the table with a mixture of nuts, dried fruits and pomegranate seeds.
Azerbaijani cuisine: pilaf-rishtya
A fairly simple, but no less tasty dish, which has its own piquant features.
Required Products:
- vermicelli - 1.5 cups;
- long-grain rice –1 cup;
- butter;
- thin pita bread;
- water - 3 glasses;
- onion - 1 pc.;
- green beans - 200 g;
- pepper, salt.
Cooking method:
- Vermicelli previously recommended to break. Next, over high heat, heat the pan and fry it until golden, without adding oil or fat, while stirring. At this stage, the main thing is not to overdo it: the vermicelli should not remain light, but you do not need to bring it to black coals, because this will affect the taste characteristics of pilaf.
- Rice is placed in salt water and cook over low heat. Vermicelli should be poured 2-3 minutes before it is ready. Be sure to stir.
- Carefully oil the bottom of the cauldron and overlay it with pita bread. Pour the prepared rice there, gently pour it with oil (about 3-4 tbsp. L.) And water. Cover the cauldron with a cloth wrapped in a lid and 30-60 minutes (depending on the volume), then darken the dish over low heat.
- You can cook vegetables in advance or do this before serving. Throw in a skillet and fry the onion and beans in oil. Season if desired, without ceasing to follow the vegetables - they should not become dry.
As a result, pilaf is obtained with an additional vegetable side dish.
Iranian cuisine: festive pilaf
Perhaps the most difficult recipe of all presented. It is considered the only dietary dish in the history of pilaf .
Necessary components:
- ghee - 100 g;
- onion - 2 pcs.;
- chicken meat - 300 g;
- spices for pilaf;
- orange - 1 pc.;
- pomegranate - 1 pc.;
- salt to taste;
- sugar - 1 tbsp. l .;
- dried apricots - 3 tbsp. l .;
- light raisins - 4 tbsp. l .;
- pistachios - 3 tbsp. l .;
- almonds - 3 tbsp. l .;
- rice - 4 glasses;
- water - 8 glasses;
- milk 3.2% - 4 cups;
- pita.
Cooking Algorithm:
- For this recipe, it is better to prepare saffron water in advance. 250 ml of such water will require 1 tsp. spices. You need to heat the pan over the slowest fire and fry the stamens, stirring, for about 2-3 minutes, until they turn dark red. After they need to be crushed and pour into a glass or jug with warm water. The contents will have to be gently shaken for complete mixing and allowed to cool slightly before use.
- Also prepare the orange zest, soaking it in hot water until it stops leaving light orange wax stains on the walls of the container. Cut the zest into strips, and the dried apricots and almonds into slices, cut the onions and meat in any way.
- After the above preparations, fry the onion in oil, toss the chicken there. Do not forget to stir, fry the mass until half cooked, season, salt, pour saffron water. Stew until meat is cooked.
- Melt 1 tbsp in a pan. l oil, add cumin and sugar. As soon as the sugar begins to melt, put the orange zest and fry quickly. The main thing is not to burn! Remove the resulting mass from the heat and remove so far to the side, you can in a separate cup. Find another pan: heat dried apricots and raisins on one, and pistachios and almonds on the other.
- In the history of pilaf, there is a tradition according to which the bottom of the cauldron is coated with oil and lined with pita bread. Pour rice and all previously prepared ingredients into the resulting “shape”. Add salt, if necessary, and lightly mix the rice so that one part remains white and the other does not. This is necessary for the special, traditional appearance of the dish - it should be colorful! Lower the cloth-wrapped lid onto the cauldron and place it on low heat for another 10 to 15 minutes.
When serving plates with a dish lined with a slide, do not forget to sprinkle pilaf with pomegranate seeds for taste and beauty.
Finally
It is worth saying that it does not matter who and when came up with such a wonderful dish as pilaf. After all, the main thing is to know how to cook pilaf, so that it turns out not only satisfying, but also tasty. Cook, try, experiment with products, and you will definitely get a masterpiece!