Sweet pilaf with dried apricots, raisins and prunes

Sweet pilaf with dried fruits will be a healthy and tasty dish for your loved ones. You can take any dried fruits and even add fresh ones. It is better to take rice with a low starch content so that the pilaf is crumbly. Cooking sweet pilaf in a cauldron, covering it with pita bread, which will be baked with a crispy crust.

A fairly light but nutritious option for meat-free pilaf. The whole mood of the dish is set by dried fruits: sweet raisins, sour dried apricots and smoked prunes. Fruity notes go well with spices, rice and vegetable frying. Hot, the dish is very aromatic, juicy and completely self-sufficient. To make pilaf crumbly, "fluffy", we recommend taking long-grain rice. Steamed, brown, wild is also great. As for the last two, it is better to soak them overnight in order to speed up the subsequent preparation of pilaf.

Let's cook pilaf according to the Armenian recipe with sweet dried fruits and young lamb meat. The combination of sweet notes with rice and the meat component gives the pilaf a special character - such a dish will appeal to those who like unusual flavor combinations. Generally speaking, you can also use tender pork or chicken. Of course, this is not a substitute for young lamb, but as a decent affordable alternative, it is an excellent one.

Why not experiment and cook pilaf with dried fruits? Such a dish turns out to be sweet, very interesting in taste, quite satisfying and attractive. Loose rice with bright fruit pieces will especially appeal to children. When serving, pilaf can be poured with honey and sprinkled with nuts - this will add benefits and additional shades of taste.So that the cereals do not stick together and give a crumbly texture, we take long-grain rice: white, steamed, brown - choose to taste. For cooking, we recommend using a multicooker - it will greatly simplify the process. However, if it is not there, it will turn out no worse on the stove.

Many housewives prepare pilaf for the daily menu - this dish is hearty, tasty and, as a rule, is liked by all household members. We propose to cook one of the variants of pilaf, which will turn the usual idea of ​​it and will allow you to reveal new facets of the dish that has already become common. Let's prepare a piece of pilaf based on rice and lamb and "place" it in a barrel of crispy pita bread. Very tasty and attractive!

Cooking shah pilaf in lavash will take some tinkering in the kitchen, but definitely worth it. The dish guarantees a pleasant dining experience and a memorable taste. We will cook such pilaf on the basis of beef. For juiciness and versatility of flavoring accents, add raisins, dried apricots and prunes. When decorating pilaf in pita bread, we do not regret butter - it will give that very appetizing crispy brown crust.

Pilaf with the addition of dried fruits takes on a completely different sound: it becomes more juicy, aromatic, pronounced sweet and sour notes appear. Such pilaf cannot be called dessert, because, even despite the absence of meat, the dish turns out to be hearty, nutritious and great for lunch. Those who are fasting or vegetarian will love this pilaf. We suggest using not white rice, but red - pilaf will become even more unusual. If you prefer the usual white rice, of course, use it.

Such pilaf can be cooked both in a slow cooker and in a pan on the stove. We propose to cook it in a multicooker for reasons of saving time and effort. Pilaf looks spectacular due to colored dried fruits. They give not only an attractive color, but a rich sweetish taste. Additionally, sweeten the pilaf with honey. This dish turns out to be quite light, as it does not contain meat products. The recipe will appeal to those who love "dessert" directions in cooking.

There are many pilaf recipes - every nation, and even every housewife has his own. We offer a version with dried fruits without meat, just for the post. The preparation is based on the preparation of a fragrant juicy zirvak. Next is the addition of rice, water and salt. Everything.To cook the rice well over low heat, we recommend cooking pilaf in a cauldron or a thick-walled pan with high sides. There will be no risk of burning, and the heat transfer is uniform.