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Dried fruits pilaf: azerbaijani, armenian, sweet

Pilaf is the oldest oriental dish, with many variations. Pilaf with dried fruit is able to please with its exquisite taste even the most sophisticated gourmet.

Rinse dried fruits thoroughly, put them on a napkin and blot, then steamed dried fruits and nuts in a water bath for half an hour. Put the butter to the fruit-nut mix and a little salt. Boil water, add salt.

After washing the rice, put it in water and boil until half cooked, then drain and rinse the rice. The cauldron needs to be smeared with melted butter and lined with pita bread from the inside, to distribute rice in layers at 1/3 of the total volume, oiling the layers.

The lid of the cauldron should be wrapped with a towel so that it absorbs condensate, and the rice does not become a porridge. Cook the rice under the lid for a quarter of an hour. At the very end of the process, add dried fruit and almonds and cook some more.

Remove the cauldron from the heat, quietly prevent, when serving pilaf decorate with pomegranate seeds.

This type of pilaf is traditionally cooked with lamb, but if desired, with any other meat. This recipe provides for the separate preparation of rice and meat gravy.

  • 900 grams of rice;
  • 250 grams of thin pita;
  • 200 g dried apricots;
  • 15 g saffron;
  • 200 g raisins;
  • 450 g chestnuts;
  • 200 g of dried plum;
  • 400 g butter melted or creamy;
  • 1 kg of bacon ram;
  • 4 things. bulbs;
  • some salt.

Cooking time: 2 hours

Caloric content: 268 kcal / 100 g

Boil washed rice with salt until cooked. Saffron and let stand for some time to prepare the infusion. Spread oiled pita bread on the bottom of the cauldron. Pour rice on pita bread, put butter on top of the pieces.

Saffron infusion boil for half an hour. Meat should be washed, cut and cook for half an hour. Meanwhile, peel chestnuts fry in a pan with the addition of oil.

Wash dried fruits, blot them with a napkin and leave to roast over chestnuts. Fry the boiled meat to the crust. Separately, fry sliced ​​onion in half rings, add dried fruits, chestnuts and broth from under the meat.

Place rice with a skimmer on the dish, alternate the meat with pieces of pita bread, pour with gravy with dried fruits and chestnuts on top.

For this type of pilaf, a special copper cauldron is recommended, which has a special shape, tapering upwards. But the usual cauldron is also suitable for this dish. Variety «basmati» is recommended for this dish as the most preferred.

  • 1 kg of rice;
  • 100 g of butter;
  • 50 g of raisins;
  • 50 grams of walnuts;
  • 50 g dried apricots;
  • a little saffron;
  • some salt.
  • 1, 5 tbsp. flour;
  • 0, 5 tbsp. cold water;
  • some salt.

Cooking time: 2 hours

Caloric content: 467 kcal / 100 g

Soak the washed rice for 4 hours, put it in a large woven cloth and put it in boiling water. This method of cooking cereal will make it crumbly. The croup is cooked for about ten minutes. At this time, knead the dough, adding water to the flour gradually, achieving such a density of dough so that it can be rolled.

Roll out the dough into a large tortilla, which can be laid out inside the cauldron. Remove the napkin with rice from the cauldron, rinse it with hot water and hang it so that the water flows. Wash the cauldron, coat it with dough, after having been lubricated with oil.

Put rice on the cake in small portions, shaking it so that the grains do not fit tightly to each other. Oil evenly pour rice. Put the cauldron on the brazier so that the rice steamed under the lid, under which you need to put a woven napkin so that it absorbs steam.

Washed dried fruits and nuts pour the oil and put in foil. Nuts and dried fruits can be put in the foil separately or together, wrap the foil and put the bundles in the cauldron under the lid.

Grind the saffron in a mortar, pour water and pour a mixture of rice in a cauldron. Then unfold the convolutions with dried fruits and nuts and place them on top of the pic.

This is a time-consuming recipe for pilaf, but this is truly a creative process, and the result is undoubtedly worth it.

How to cook tender dry meat at home, read our article.

Take note of the recipe for a flavored pie with canned peaches.

Try to prepare dishes from thin pita according to our recipes.

This dish is made with dried apricots, but if you wish, this can be varied and show imagination.

  • 0, 5 tbsp. dried apricots;
  • 2 tbsp. rice;
  • 4 tbsp. honey;
  • some cinnamon;
  • 3 tbsp. butter;
  • 2 tbsp. water.

Cooking time: 1 hour

Caloric content: 367 kcal / 100 g

Consider how to cook sweet pilaf with dried fruit, in more detail. Wash the rice, put it out of the bowl, fold it in a colander. Wash dried fruits and cut them into smaller pieces. Boil water, dissolve honey and spices in it.

Put slices of butter in the bowl of the multicooker, put the rice on top of the butter, put dried apricots on top. Then pour hot water with spices and honey into the cauldron.

Put the slow cooker on the «plov» or «rice» mode and cook for half an hour. Pillow mix gently with a spatula, put on a dish and serve.

Despite the fact that pilaf has long been associated with Muslim cuisine, this version of the dish is prepared with pork. It is this meat that will come with tenderness and unforgettable taste.

  • 3 tbsp. rice;
  • 1 kg of pork;
  • 300 g of butter;
  • 200 g raisins;
  • 200 grams of prunes;
  • 200 g dried apricots;
  • 1 egg;
  • 4 things. bulbs;
  • 3 tbsp. low-fat sour cream;
  • 2 tbsp. flour;
  • some salt;
  • a little saffron.

Cooking time: 4 hours

Caloric content: 580 kcal / 100 g

The croup is pre-soaked off for approximately three hours. Mix egg, sour cream and flour, knead the dough. In salted water boil grits. It should not be completely soft. Then let the water drain from the rice. Roll out the dough into a cake.

Cauldron is good to fan with oil and distribute the dough on the bottom, put cereal on it and pour it with melted butter. Rice mash with oil under the lid for about ten minutes.

At this time, wash and chop the dried fruit, chop the pork and fry with onions and dried fruit. Add the meat with dried fruits over the rice and tightly cover the pilaf with the lid, cook the pilaf for about fifteen minutes.

Then gently mix with a spatula and put on a dish.

  1. For any kind of pilaf, tableware with thick cast iron walls is ideal. In this case, the rice will warm up evenly. Neither thin-walled nor enameled container is suitable for this, as pilaf will burn.
  2. Rice for pilaf must be strong and translucent. The fact that only long-grain varieties are suitable for pilaf is just a stereotype. There are lots of recipes using round rice.
  3. Any kind of meat is suitable for food. But traditionally for him use lamb. The best choice would be brisket, back or shoulder blade.
  4. In the classic recipe, everything is made in cottonseed oil and fat from sheep sheep-tail. If you could not find them, it is best to choose refined varieties of oil. Unrefined sunflower oil should be avoided, as its smell will dampen all the aromas of the pilaf.
  5. If the recipe indicates fat, it should be heated, not waiting until the pieces of fat are reddened and darkened. They need to be removed from the cauldron as soon as they begin to change color.
  6. When buying spices for pilaf on the market, inexperienced housewives often confuse cumin with cumin, as they are similar. Cumin seeds are lighter than cumin seeds.
  7. Garlic is sometimes added to the dish, and not as we used to, grinding the cloves, but with the heads, sticking it into rice a few minutes before it is cooked.
  8. The traditional additions to this dish are barberries or quince fruits, for imparting acid.
  9. Sometimes cooked pilaf with minced meat. In some cases, the stuffing is tightly twisted inside the leaves of grapes, so that the recipe echoes the traditional dish «dolma».
  10. Since stirring this dish during cooking — this means spoil it, to remove excess moisture, you can pierce the mass with a knife to the bottom, so that steam can escape through the formed tunnels.

If you follow all the tips and approach the cooking process creatively, you can regularly delight your family and friends with a new kind of pilaf.

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