Teaching how to cook cumin rice

Cumin is one of the most widely used and fragrant spices in cooking, which has a slightly earthy and bitter taste. Most people use this nutritious vegetable seed in different foods to benefit from its properties for the health of the body and treatment of complications. This article is a complete guide to familiarize yourself with the properties of this fragrant and flavorful spice and provides you with cooking instructions for cumin pilaf. So stay with us until the end of this article.

Introducing the cumin plant
Cumin is a herbaceous plant whose height is between 30 and 80 cm and has a clear and hairless stem. The root of this aromatic plant is narrow and long, spindle-shaped and fleshy, and white flowers are observed on it, and it bears fruit like most plants.

The appearance of the fruit of this plant is oval and long, and it grows with a dark brown and yellowish brown color. Even the seeds of this medicinal plant have a variety of colors and include white, green, brown and yellow colors. The use of cumin spice in cooking food eliminates bloating and strengthens the stomach.

Cumin properties for health
In addition to the difference in appearance and color, cumin and black cumin are also slightly different in the type of compounds. Taking advantage of antioxidant properties and creating a favorable resistance against cancer is one of the properties of cumin. But consuming too much of it increases the possibility of allergies.

The properties of black cumin are mostly related to relieving digestive symptoms and eliminating stomach bloating, and by supplying the body with iron, it can eliminate the symptoms of anemia such as paleness, lethargy, weakness, and loss of appetite.

In addition to all the things we mentioned, this healing and aromatic spice can also control blood cholesterol levels, reduce weight, and prevent diabetes by controlling blood sugar.

Black and green cumin seeds are used in cooking, pharmaceutical and beauty industries due to their pleasant aroma and many health benefits. Along with cumin, turmeric spice with its anti-inflammatory, anti-allergic and pain-relieving properties is used to cook a variety of Iranian dishes. The combination of these two spices along with Mostafavi's saffron gives a unique taste to all kinds of food, especially meat dishes.

Teaching how to cook cumin rice
Cumin pilaf is one of the delicious and fragrant Iranian dishes, whose origin goes back to the city of Kerman. This hearty and delicious dish is prepared with cumin, black cumin or a combination of both. You can also cook this dish according to your taste or your family's taste, using chicken meat, kufte qalkhli with red meat. In the following, we will teach you the recipe for this popular Iranian dish.

Necessary materials:

Rice: 2 cups
Cumin: 2 to 3 tablespoons
Minced meat: 200 grams
Salt, turmeric, black pepper as needed
Some butter or oil
A few tablespoons of melted saffron
How to prepare
Step 1: Prepare the meat
If you use minced meat, you must grate a medium onion, discard its juice and add the onion to the meat. Then add a little salt, black pepper and turmeric to the minced meat and knead well. Then take a piece of meat, the size of a walnut, and use your hands to form a meatball. After preparing the kalgholi meatballs, put them in hot oil and fry them.

Second step: prepare the rice
In the next step, you need to wash the rice and soak it with salt water to prepare the pilo majlisi. If you use fresh rice, it should not be soaked for more than an hour; Because in this case the rice becomes soft and mushy. But if a long time has passed since harvesting the rice, you can soak the rice in salt water for 2 to 3 hours so that it cooks better.

Now to prepare the rice, you need to add it to the boiling water. When the rice is slightly soft but the pulp is toothsome, drain it.

The third step: the combination of meat and rice
The last stage of preparing pilaf is to combine rice and meat with cumin. Grease the bottom of the pot with a little oil, when the oil is hot, put a few pieces of lavash bread or sliced ​​potatoes on it. Then pour a ladleful of drained rice into the pot, sprinkle black cumin spice or cumin spice or a combination of both on it, then pour the fried kalkali meats on top of the rice. Repeat this again and pour another layer of rice, cumin and meat into the pot. Finally, put the lid on the pot and reduce the heat under it. One hour is enough to steam the rice and prepare the pilaf seeds.

You can also prepare cumin rice with chicken meat. To do this, after cutting the chicken breast into small pieces, pour salt, pepper and melted saffron on it and put it in the refrigerator for an hour to get flavor, then fry it in oil. When you steam rice, instead of minced meat, put chicken meat on top of the rice and wait until the chicken meat is cooked with it while steaming the rice. When the rice is cooked, put it in a dish and decorate it with saffron rice.

summary

Cumin is a fragrant plant that is used as a spice in Iranian cuisine and has many health benefits. In this article, we tried to provide you with a complete guide about the healing properties of this tonic and aromatic plant and introduce you to the recipe for a delicious pilaf.

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