PILAF RICE SEASONING

Pilaf, also known as pilav, plov or pilau, is a classic Middle Eastern-style rice dish that is widespread across Asia, the Middle East and Southern Europe. Its characteristic spice blend of cardamom, cumin, Ceylon cinnamon, coriander, pepper and fennel creates the unmistakable balance of spice, sweetness and warmth. This combination turns simple rice into a fragrant, refined dish with a deep cultural tradition.

Finely balanced, earthy and slightly sweet. Ceylon cinnamon and coriander bring a gentle sweetness, while cumin and fennel provide earthy depth. Cardamom gives the blend a fresh, floral note that elevates any rice dish.

Ideal for pilaf, Middle Eastern-style rice dishes or aromatic side dishes. Briefly toast 1 tablespoon of the blend, combine it with oil, onions and nuts, and then add the rice. Then pour in water and cook – the result is fragrant, golden rice with an authentic aroma. Also delicious with lamb, poultry or vegetables.

The secret of a good pilaf: first sauté the rice together with the spices in fat until it turns translucent, and only then pour in the liquid. This keeps the grains fluffy, and each one absorbs the aroma.