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Lean pilaf with dried fruits

0
778
Kitchen Eastern
Calorie content 162.1 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 3.2 gr.
Fats * 4.1 gr.
Carbohydrates* 37.4 g
* per 100 gr. product
Lean pilaf with dried fruits
Content

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.

Ingredients

Cooking process

step 1 out of 10
Rinse dried apricots, raisins and pitted prunes thoroughly, then place in a bowl and fill with clean warm water. We leave to soak for fifteen to twenty minutes. After this time, we drain the water, and put the dried fruits on a towel to dry. Peel the onions, wash, dry and cut into thin half rings. Peel the carrots, wash, dry and cut into thin medium-sized bars. Pour vegetable oil into a cauldron or a thick-walled pan, heat it until hot. We spread the prepared onion and fry it until a translucent soft state with occasional stirring. It is necessary for the onion to start slightly gilding.
step 2 out of 10
Put the dried dried fruits in a cauldron to the onion, stir and continue to fry for another three to four minutes. If dried apricots and prunes are too large, pre-cut them into pieces.
step 3 out of 10
Now add the carrots. Mix everything together and fry over medium heat until the carrot pieces are soft.
step 4 out of 10
Pour spices into the cauldron: paprika, turmeric, a mixture of ground peppers. We put the barberry. Pre-grind the zira in a mortar so that it more actively reveals its aroma, and also pour it into the cauldron.
step 5 out of 10
We wash the garlic, dry it, but do not divide it into slices. We set the head in the center of the cauldron in vegetables. Pour in hot water so that it slightly covers the contents. Add bay leaves and salt to taste. We close the cauldron with a lid. Bring the prepared zirvak to a boil and cook it at a slow boil for fifteen to twenty minutes.
step 6 out of 10
In parallel, let's prepare Fig. We rinse it well to remove the starch and ensure the friability of the pilaf. By the end of the rinsing, the water should be clean and transparent, and the grains should acquire a "glassy" appearance.
step 7 out of 10
We spread the groats in a cauldron, immersing them in liquid.
step 8 out of 10
We level the rice over the entire area of ​​the cauldron, add more hot water in such an amount that it covers the rice by one and a half to two centimeters. Add more salt if necessary. It is important to know that rice "takes" some of the salt, so the zirvak and broth should be quite salty.
step 9 out of 10
Evaporate the liquid from the surface of the pilaf with the lid open.When the broth remains only in the pilaf itself, close the cauldron, reduce the heat to a minimum and cook the dish for another fifteen to twenty minutes until the rice is soft.
step 10 out of 10
After the specified time has elapsed, turn off the stove, open the cauldron, gently mix the pilaf and close the lid again. Let the dish reach readiness for another ten to fifteen minutes. Put the finished pilaf on plates and serve hot.
Bon Appetit!

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