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Sweet pilaf with dried apricots and raisins

0
1058
Kitchen Eastern
Calorie content 146.6 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 3.3 gr.
Fats * 4.6 gr.
Carbohydrates* 34.1 gr.
* per 100 gr. product
Sweet pilaf with dried apricots and raisins
Content

Cooking a sweet version of pilaf with dried apricots and raisins. Despite the apparent "dessert" orientation, such pilaf can be served for lunch or dinner as a main course. It is nourishing, aromatic and, in addition to sweetness, also exhibits spicy-salty flavor notes. Cooking Meat-Free - Those who fast or don't eat animal products will appreciate the versatility of this recipe.

Ingredients

Cooking process

step 1 out of 9
Rice should be rinsed well in several waters to remove excess starch and ensure friability of the pilaf. When rinsing, the water must be clear. Place the washed cereal in a bowl and fill it with cold water. We leave the rice to soak while we deal with other ingredients. Wash dried apricots, raisins and barberry in warm water, then place in a bowl and fill with clean water. We leave to soak.
step 2 out of 9
Peel the onions, rinse, dry and cut into small pieces. Peel the clove and chop finely with a knife. Peel the carrots, wash, dry and cut into thin cubes.
step 3 out of 9
Pour such an amount of vegetable oil into the cauldron so that the bottom is covered with a layer of one and a half to two centimeters. Heat the oil well and spread the prepared onion with garlic. Fry until light golden brown, not forgetting to stir so as not to burn.
step 4 out of 9
Then add the carrot sticks to the cauldron, stir and continue cooking for a few minutes until the carrots soften.
step 5 out of 9
Drain the water from the soaked dried fruits. If the dried apricots are too large, then we cut them into smaller pieces. Put dried fruits in a cauldron and mix with frying. Cook the mixture for five to ten minutes, until the dried fruit softens.
step 6 out of 9
Now let's add the spices. Put turmeric, cumin, sweet paprika, dried cilantro and salt to taste in the cauldron. Mix the spices with the fruit and vegetable mixture.
step 7 out of 9
Next, pour hot water into the cauldron in such an amount that it covers the contents by three centimeters. We try the resulting broth - it should be well salted so that the rice in the pilaf does not turn out bland. Drain the water from the rice and put it in a cauldron. Align it in a flat layer, draw a spatula along the edges to move the rice along the circumference of the cauldron closer to the center. We close the lid and cook pilaf on the stove for fifteen minutes.
step 8 out of 9
After the specified time has elapsed, open the lid and gently mix the pilaf. We close the lid and leave the dish to reach readiness for another ten to fifteen minutes.
step 9 out of 9
We lay out the finished pilaf on portioned plates or place it on one serving dish. Serve hot.

Bon Appetit!
 

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