Pilaf is cooked with meat, poultry or fish, additives and spices vary. There are also unusual options - for example, vegetarian and sweet pilaf. The latter has nothing to do with banal rice porridge - it is a very tasty, hearty and unusual dessert, which may well be the main course of the meal. Prepare pilaf with dried fruits and honey - sweet and slightly spicy, your family will love it.
It is necessary
-
- Pilaf with dried fruits and nuts:
- 2 cups basmati rice
- 50 g of light raisins;
- 50 g pitted dark raisins;
- 2 pcs. dried figs;
- 50 g pitted dried cherries;
- 50 g dried apricots;
- 20 g almonds;
- 20 g walnuts;
- 20 g pine nuts;
- 5 tablespoons of liquid honey;
- 30 g butter.
- Sweet pilaf in pumpkin:
- 1 medium pumpkin
- 1 cup rice
- 30 g prunes;
- 30 g dried apricots;
- 30 g of light raisins;
- 2 sour apples;
- 3 tablespoons of liquid honey;
- 1 tablespoon brown sugar
Instructions
Step 1
Prepare crumbly pilaf by complementing the set of dried fruits with a nut platter. Rinse the rice thoroughly and fill it with double volumes of water. Cook until tender. Throw the cooked rice in a colander and rinse with cold water.
Step 2
Chop figs, dried apricots and cherries into small pieces. Combine them with raisins and place in a bowl. Crush almonds and walnuts in a mortar into coarse crumbs. Pour the nuts into the dried fruit, add the pine nuts, stir the mixture and cover with three tablespoons of water.
Step 3
In a deep skillet, heat the butter and two tablespoons of honey. Toss the mixture and add the fruits and nuts to the skillet. Fry the nut-fruit mass for about 5 minutes. Place the rice in a skillet, stir and cook for another 10 minutes. Remove the pan from heat, cover it with a lid and let the pilaf brew for 7-10 minutes. Remove the lid, pour two tablespoons of honey over the rice, and place the pilaf on portioned bowls.
Step 4
A very beautiful and original dessert - sweet pilaf baked in pumpkin. Wash a sturdy medium sized squash. Choose fruit with medium thick walls - a thick-walled pumpkin takes too long to bake, and a thin-walled pumpkin will not be juicy. Cut off the top and remove the inside with the seeds. Place the pumpkin with the cut top on a baking sheet and bake in the oven until soft.
Step 5
Sort and rinse the rice, cover it with two glasses of water and cook until tender. Place the rice in a colander and rinse with running water. Wash dried fruits, cut dried apricots and prunes into large pieces. Pour some boiling water over the fruit.
Step 6
Peel and seed apples and cut into slices. Heat oil in a skillet, add sugar and some water. Lay out the apples and fry until soft and translucent. Place the apple wedges on the pumpkin. Put dried fruits in the syrup remaining in the pan and cook them for 7-10 minutes. Pour the rice into the skillet and stir. Heat the mixture for another 5 minutes. Place the rice and fruit in the pumpkin and pour over the honey.
Step 7
Place the pumpkin stuffed with pilaf on a baking sheet, pour a little water. Place the baking sheet in an oven preheated to 180 ° C. Bake the pumpkin for about half an hour. Cover the pilaf with the pumpkin lid before serving.
