Pilaf is a traditional dish of oriental cuisine. Its main ingredient - rice - is rich in fiber, starch and riboflavin, which affects the metabolism of amino acids in the body. There are many recipes for cooking pilaf: with meat, chicken, vegetables and dried fruits.
Pick your recipe
You will need
-
- For sweet pilaf with dried fruits, the number of products per eye is taken:
- rice
- dried fruits (dried apricots
- prunes
- raisins);
- butter or ghee;
- granulated sugar;
- salt.
- For a festive Armenian pilaf with dried fruits:
- 2 glasses of rice (long-grain);
- dried fruits (dried apricots
- prunes
- raisins
- figs
- dates);
- almond;
- Armenian lavash;
- melted butter;
- salt.
Instruction manual
1
Sweet pilaf with dried fruits Melt butter or ghee in a cauldron. Add dried fruits and stew them in oil for twenty to thirty minutes.
2
Sort, rinse thoroughly and put in stewed dried fruit. Salt and pour cold water so that it is two fingers above the rice. Add granulated sugar.
3
Bring to a boil and reduce heat to the smallest. When the water evaporates, carefully collect the rice slide from the edges to the center.
4
Cover with a napkin or towel, turn off the heat and wrap the cauldron in a warm cloth. Let it brew for about ten to fifteen minutes.
5
Do not bother pilaf! Remove the towel and cloth, cover the top of the cauldron with a dish and sharply turn it upside down so that the fruit is at the very top.
6
Celebratory Armenian pilaf with dried fruits Pour into a cauldron three times more water than rice (if you cook pilaf from two glasses, you need six glasses of water), put on fire, bring to a boil and salt. About a teaspoon will be required for such a volume of salt.
7
Sort, rinse and pre-soak rice for several hours. Then drain the water, and discard the rice in a colander.
8
Pour rice into a cauldron with boiling salted water, stir and cook for about ten minutes until half-cooked. Inside the grain should remain dense. Drain the water, and discard the rice on a sieve and pour over cold boiled water to make the rice friable.
9
At the bottom of the cauldron, lay pita bread and pour it with two or three tablespoons of melted butter. Put a portion of rice on top, smooth and pour over oil. Then put the remaining rice and also lightly pour oil.
10
Wrap the lid of the cauldron with a clean kitchen towel, tightly close the dishes with pilaf and put on a small fire.
eleven
Rinse dried fruits, remove seeds from prunes and dates. Peel the almonds. Fold everything in a sieve, which put in a steam bath, close the lid and steam for thirty minutes.
12
Transfer steamed dried fruits to a small saucepan, pour ghee and mix.
thirteen
Put pieces of pita bread on a dish, place rice on top, decorate with steamed dried fruits and almonds.
note
For the preparation of pilaf, long-grain rice should be used. Basmati flavored rice is perfect.
Useful advice
For especially solemn occasions, you can arrange rice with dried fruits on a dish, and arrange small apples with a previously removed core at the edges of the plate. Pour alcohol into the middle of the apples. After extinguishing the light, set fire to alcohol in apples and serve pilaf.
Related article
Dried pilaf with dried fruits