Today I will tell you how to cook sweet pilaf. Both adults and children will like it. This is an interesting version of the famous sweet spice dish. This pilaf will surprise you and your loved ones with its amazing taste!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pilaf has long been an integral part of our daily diet. It is ranked among the dishes that appear quite often on the menu. At the same time, pilaf was once considered an exotic dish. Now he is so loved by fans of rice dishes that the fantasies about his preparation are endless.
There are thousands of recipes in the culinary world. Pilaf in different design and serving method differs in taste and appearance. In our country, it is most often prepared with meat or poultry. But no less tasty dish with various dried fruits, nuts, seeds, fruits, vegetables. I also saw a luxurious pilaf with rose petals. Today I propose to pay attention to sweet pilaf with dried fruits. It is especially loved by Uzbeks and Azerbaijanis, and Turkmens and Kazakhs generally consider it their national dish. But we, too, will master all the laws of cooking in order to achieve perfection in the preparation of this dish.
For the recipe, I took raisins, but if you wish, you can add dried apricots, prunes or any other dry berries and fruits. The choice of dishes is a very important point. It should be cast iron with thick walls and a bottom. Enamelled and thin-walled will not work.
- Caloric content per 100 g - 190 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Rice - 200 g
- Raisins - 100 g
- Salt - 0.5 tsp
- Vegetable oil - for frying
- Garlic - 3 cloves
- Ground black pepper - a pinch
- Carrots - 1 pc.
Step by step preparation of sweet pilaf:
1. Peel the carrots, rinse and cut into bars 3 cm long and 1 cm wide. Peel the garlic and cut into thinner strips.
2. Place the rice in a sieve and rinse under running water. Change the water several times so that it becomes transparent, then the pilaf will be crumbly.
3. Pour the raisins with boiling water and leave for 10 minutes. Then place it on a paper towel to absorb excess moisture.
4. In a cauldron, frying pan or cast-iron pan, in which you will cook pilaf, fry the carrots in vegetable oil. Bring it to golden brown.
5. Add the washed rice and raisins to the skillet. Season with salt and pepper. There is no need to interfere. If using other fruits, add them with the raisins.
6. Fill the food with water. There should be not a lot of it and not a little. If you overdo it, the rice will turn into porridge, pour a little - the dish will burn. The water level should be 1-1.5 fingers higher than the food.
7. Close the container with a lid and boil. Reduce heat to a minimum and cook the pilaf for 10-15 minutes until the rice has absorbed all the water. Then turn off the heat, cover the pan with a warm blanket and leave to simmer for 15-20 minutes. The rice will reach the desired condition, it will be incredibly tasty and crumbly.
See also a video recipe on how to cook sweet pilaf with dried fruits.
