Pilaf is a traditional oriental dish. Its main ingredient - rice - is rich in fiber, starch and riboflavin, which affects the exchange of amino acids in the body. There are many recipes for cooking pilaf: with meat, chicken, vegetables and dried fruits.
It is necessary
-
- For sweet pilaf with dried fruits, the amount 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 cups rice (long grain)
- dried fruits (dried apricots
- prunes
- raisins
- figs
- dates);
- almond;
- Armenian lavash;
- melted butter;
- salt.
Instructions
Step 1
Sweet pilaf with dried fruits Melt butter or ghee in a cauldron. Add dried fruits and simmer them in oil for twenty to thirty minutes.
Step 2
Sort out, rinse the rice well and place with the stewed dried fruit. Season with salt and cold water so that it is two fingers taller than the rice. Add granulated sugar.
Step 3
Bring to a boil and reduce heat to very low. When the water has evaporated, gently slide the rice together from the edges to the center.
Step 4
Cover with a napkin or towel, turn off the heat and wrap the cauldron in a warm cloth. Let it brew for ten to fifteen minutes.
Step 5
Pilaf, don't bother! Remove the towel and cloth, cover the cauldron with a dish on top and turn it upside down sharply so that the fruit is at the very top.
Step 6
Festive Armenian pilaf with dried fruits Pour three times more water into the cauldron than rice (if you are cooking pilaf from two glasses, you need six glasses of water), put on fire, bring to a boil and salt. This amount of salt will require about a teaspoon.
Step 7
Sort out, rinse and pre-soak the rice for several hours. Then drain the water and discard the rice in a colander.
Step 8
Pour rice into a cauldron with boiling salted water, stir and cook for ten minutes until half cooked. The inside of the grains must remain firm. Drain the water, and put the rice on a sieve and pour over with cold boiled water so that the rice turns out to be crumbly.
Step 9
Put pita bread at the bottom of the cauldron and pour it with two or three tablespoons of ghee. Place some of the rice on top, flatten and pour over with oil. Then add the leftover rice and also lightly drizzle with oil.
Step 10
Wrap the lid of the cauldron with a clean kitchen towel, close the bowl with pilaf tightly and put on low heat.
Step 11
Rinse dried fruits, remove seeds from prunes and dates. Peel the almonds. Put everything in a sieve, put it on a steam bath, close the lid and steam for thirty minutes.
Step 12
Transfer the steamed dried fruit to a small saucepan, drizzle with melted butter and stir.
Step 13
Put pieces of pita bread on a dish, place rice on top, garnish with steamed dried fruits and almonds.
