Recipe for pilaf with raisins

I don’t know about anyone, but it took me a long time to get used to this name - sweet pilaf with raisins. Somehow, since childhood, I got used to the classic recipe for pilaf, with meat, carrots, and garlic. And here you are, almost wearing a set for baklava. However, my mother explained to me at one time that in general the word pilaf is translated as boiled rice.

That is, with a certain stretch, even ordinary, boiled rice can be called pilaf. That is why pilaf has become widespread throughout the world. Hardly any other dish has as much variety as the culinary site claims

https://www.videoculinary.ru/recipe-category/plov-na-lyuboj-vkus/

Let's take his word for it and continue. So, we figured out the name. Now let's go through the ingredients and first of all let's mention the rice. Sweet pilaf with raisins requires long grain rice. Only this will give the pilaf a traditional crumbly structure. If you buy steamed rice, it will be even better. You are guaranteed to get the desired result.

To prepare sweet pilaf with raisins, select the necessary utensils. It's better if it's a cauldron. Since for a huge number of centuries the cauldron has been the choice of oriental chefs, it means that this is the best choice.

It is better to buy dried fruits from the market. The store, as a rule, sells items that are specifically designed for long-distance travel. That is, small ones, specially treated with chemicals. At the market you will definitely find large, fleshy berries with excellent taste and aroma.

Cooking Sweet Pilaf

First of all, let's deal with all the dried fruits. They need to be sorted out carefully. Set aside all damaged and at least slightly rotten berries. Those that remain must be rinsed under warm, but not hot, water. Next, place them in a bowl with clean water. This is necessary for them to absorb water, swell and become soft. Soak the dried fruits in water for about 30 - 40 minutes.

In the meantime, the dried apricots, raisins and prunes are getting wet, let's start with the rice. It also needs to be carefully sorted and all dark, damaged, and simply suspicious grains removed. Rinse the rice under cool water using a colander and set aside for now to allow excess water to drain.

Pour oil into a frying pan, heat it until small bubbles form and add rice. We will fry it, stirring occasionally, until it acquires a beautiful, slightly brown, golden color. As soon as this happens, move the rice into the cauldron. At the same time, lightly squeeze it from the oil with a spoon. It will still be useful to us.

Let's take all the dried fruits out of the bowl. Lightly squeeze them out of the water and cut the dried apricots and prunes into smaller pieces on a cutting board. Usually they cut into strips, it turns out more beautiful. Add raisins to the chopped dried apricots and prunes and place everything in a hot frying pan after the rice. We also fry them until they acquire a beautiful golden color. After this, transfer all the dried fruits, along with the oil, to the cauldron.

And now here’s a little feature from oriental chefs. It is necessary to prepare a sufficient amount of boiling water. Stir in a little salt and a little spice. Choose those that do not have a strong taste and aroma. After this, pour the water into the cauldron.

In general, it is believed that the water should not only cover the rice, but also be higher, approximately the thickness of a finger. Continuously stirring the contents of the cauldron, wait until the water boils. After this, reduce the heat to low and cover the cauldron with a lid. Let the sweet pilaf with raisins rest for about half an hour. This time is enough for the rice to swell and fill almost the entire volume of the cauldron.

After half an hour, remove the cauldron from the heat and remove the lid. That's all, sweet pilaf with raisins is completely ready! We put it on plates and serve it to the table. There is no need to specially decorate the finished dish with anything; it will already have an elegant, very beautiful appearance. Bon appetit!

Ingredients

• 5 glasses of rice;
• 10 glasses of boiling water;
• 400 g dried apricots;
• 400 g raisins;
• 400 g prunes;
• 2 cups colorless and odorless oil.

A few more sweet pilaf recipes

A simple recipe for lean pilaf with raisins without adding meat

Number of servings: 10

Cooking time: 1 hour 40 minutes

Energy and nutritional value

• proteins – 4.6 g;
• fats – 14 g;
• carbohydrates – 36.7 g;
• calorie content – ​​290.3 kcal.

Ingredients

• rice – 500 g;
• raisins raisins – 75 g;
• carrots – 250 g;
• onion – 120 g;
• water – 1 l;
• zira – 6 g;
• Refined sunflower oil – 125 g;
• table salt – 10 g;
• ground black pepper – ½ tsp.

Step-by-step description of cooking

1. First of all, rinse the rice several times in warm water and place it in a fine sieve to drain.
2. Then peel the vegetables, rinse them under running water, dry them slightly and cut the onions into half rings and the carrots into cubes approximately 0.3 cm thick.
3. Place the cauldron allocated for cooking pilaf on high heat, heat 125 ml of sunflower oil in it until smoke appears, put the onion in the bowl and sauté it until a beautiful golden color - the shade of the pilaf will depend on this product.
4. Then add the chopped carrots into the container and fry the vegetables together for about 10 minutes until soft.
5. Pour the resulting frying with a liter of clean filtered water, wait until the liquid boils and add spices (10 g of salt, 2.5 g of ground pepper and 6 g of cumin), soaked sultanas and thoroughly washed rice. Gently level the cereal and evaporate all the moisture over maximum heat.
6. After this, carefully collect the rice from the edges of the cauldron to the middle, forming a slide, make several holes to the very bottom and, after allowing the remaining liquid to boil away, cover the utensils with a waffle kitchen towel and cover tightly with the lid. Reduce the heat to low and let the dish simmer for 25 minutes.
7. After the specified time, open the dish, stir the finished pilaf with a wooden spatula and place in a heap on a flat serving plate.

Sweet chicken pilaf with dried fruits

I found this interesting recipe in a newspaper a long time ago, cut it out and kept it for a long time. I recently found it and decided to cook pilaf using it. The result simply amazed me!

I hasten to share a recipe for excellent pilaf with dried fruits. I made it with brown rice, but if you don't have that, regular white rice will do. You can also experiment with dried fruits. As a result, you will taste soft and juicy chicken meat.

The sweetish taste of raisins in combination with prunes will add originality to the dish. The sourness of cranberries will complement the blend and make pilaf your calling card.

What do we need:

• chicken fillet – 1 kg (who likes skin and bones – you can add any parts of the chicken)
• long grain brown rice – one and a half cups
• onion – 3 heads
• olive oil – 30 gr.
• medium sized carrots – 3 pcs.
• raisins - 30-40 gr.
• dried cranberries – 20 gr.
• dried prunes - 5-6 pcs.
• garlic – 1 head
• salt, ground black pepper - to taste
• water – 1 l.

Cook all this beauty for about 2.5 hours. Makes approximately 8 servings

You need to prepare Sweet pilaf like this:

• Wash the chicken meat thoroughly, cut into small pieces (as you like). The onion should be cut into large cubes, the carrots should be grated. Rinse rice and dried fruits.
• Then heat the olive oil in a large saucepan (not a frying pan!) with a thick bottom. Fry the chicken pieces in it on all sides until golden brown.
• We take the chicken out of the pan, and pour the onion into the remaining fat and also fry for a couple of minutes. Then place the meat on the onion.
• Sprinkle carrots, garlic, and spices on top of the meat. You can add traditional turmeric and cumin, or cinnamon and cloves.
• Next, mix dried fruits and rice. Spread the resulting mixture on top of the garlic and carrots.
• Boil water and pour it over the food so that there is about 3 centimeters of water on top of the rice.
• Place the pan covered with a lid on low heat and leave for 2 hours. Towards the end of the time, you need to check that the rice and meat are ready and the water has boiled away.
• During the cooking process, it is strictly forbidden to mix the ingredients. Everything will happen by itself. When simmering slowly, pieces of meat will float to the surface and move with the rice.
• Pour the finished dish into plates, carefully removing the rice along with the chicken from the bottom.
• I am sure you will like such tasty and tender pilaf!

Recipe for pilaf with cumin [with video]

True pilaf is always prepared from young lamb. In this case, the meat turns out juicy and not tough. To surprise your guests with a real oriental dish, you should carefully follow the proposed recipe.

✍ Ingredients:

• lamb meat – 1 kg;
• rice – 1 kg;
• lard – 100 g;
• carrots – 1 kg;
• onions – 3-5 pcs.;
• garlic – 2 heads;
• hot pepper – 1 pod;
• vegetable oil – 150 ml;
• salt - to taste;
• water – 1 l;
• zira – 1.5 tsp.

Preparation:

1. In a well-heated cauldron, fry pieces of lard until golden brown and transfer them to a separate container.
2. Fry the lamb pieces for 10 minutes, remembering to stir, and add a pinch of cumin.
3. Add chopped onion and cook until golden.
4. Place carrots cut into thin strips into a cauldron and fry for 10 minutes.
5. Pour in just enough cold water to cover the roast by a maximum of 2.5 cm. Properly prepared “zirvak” (broth) is a guarantee of success in preparing the dish.
6. After the broth boils, add whole pepper pods, garlic cloves, and salt.
7. Reduce heat and simmer for 30 minutes, then remove the pepper and garlic.
8. Place the washed rice into the bubbling broth and distribute evenly over the meat without stirring.
9. After the rice has absorbed the broth, add a glass of hot water, cover with a lid and wrap in a towel.
10. Reduce heat to low and cook for about 10 minutes more.
11. Turn off the heat and leave the pilaf for half an hour to “ripen”.
12. Mix the finished dish, place on a large round dish, garnish with garlic and pepper, and serve.

See also: Rice for pilaf: which one is better to use and how to process it
Video recipe for preparing real Uzbek pilaf

When preparing carrots, it is recommended to sprinkle them with sugar. This is necessary to release the juice.

Sweet pilaf with cinnamon

Cooking takes little time, and the finished dish will please everyone, even picky children.

We will need:

• rice – 2 cups
• apple – 2 pcs.
• dried apricots, raisins – 40 g each.
• prunes - 30 gr.
• butter – 20 gr.
• sugar – 2 tbsp. l.
• cinnamon – 1 tsp.

It takes about 25 minutes to prepare. Enough for 6 servings.

You need to prepare sweet pilaf like this:

• Wash the rice well and boil until done. While the rice is cooking, you need to cut the fruit. Cut apples into cubes, dried apricots and prunes into slices.
• Then heat the butter in a frying pan, add sugar and keep it on the fire until the sugar dissolves.
• Then add fruits and fry them lightly.
• Pour rice into a large container, add fruit and cinnamon.
• Mix.

A tasty and healthy dish is ready!

Pilaf with meat and raisins

It will need to be soaked in warm water with the addition of 1 table. After the specified time, rinse the rice several times and let the water drain completely so that the rice dries out a little. Salt is needed to prevent the rice from crumbling. We choose meat according to taste. Good lamb, which is a classic of Uzbek pilaf, is very difficult to find, so you can cook pilaf with beef, pork or chicken with great success, I used pork.

Cut the meat into small squares, about the size of a walnut or a little larger. Cut the carrots into strips; do not grate them - the pilaf will turn out very sweet and tasteless, since grated carrots release a lot of juice.

There is a special grater that cuts into strips, we have a German Berner knife, similar to a grater, it cuts into excellent sticks.

Cut the onion into half rings; if the onion is very large, then cut these half rings in half again. The products are prepared, now you can start cooking. It is best to cook pilaf in a cauldron, but a frying pan will also work. The cauldron or saucepan should be 5 - 6 liters, less is not possible.

Thanks for the inspiration, I started it in a slow cooker. I also added garlic at my own risk, I hope I don’t spoil the dish. In the picture you also saw chickpeas in the pilaf, I wanted to try it with chickpeas next time. Don’t believe the author, the whole scheme for preparing real pilaf is broken. Recipes Video recipes Competitions Articles We cook. Pilaf with raisins Reviews 4.

Unfortunately, I don’t have a cauldron, so I cook in a saucepan, I have a 6-liter capacity, but it also works great in a saucepan. First we need to heat the vegetable oil.

It comes in two types: refined and unrefined. If we take refined oil, then it will be enough to heat it well. Pour in the oil, turn on high heat, after 7 minutes throw a pinch of salt into the oil, if the oil starts to shimmer, it means it has warmed up well and you can add the meat. If the oil is “silent”, wait a couple more minutes and check again.

If we take unrefined oil, then it must be reheated. This is done so that the bitterness and odor are removed from the oil. To do this, take an onion, cut it in half, put it in cold oil and turn on high heat! When the onion is fried on all sides, we remove it, we won’t need it anymore, my family eats it, the onion becomes so sweet, yum-yum. I use regular refined oil.

When the oil is hot, add the meat. It is best to add meat with a slotted spoon, as the oil is very hot, there is a risk of burning your hands with splashing oil, take care of your hands. Fry the meat without fanaticism, over medium heat. As soon as you put the meat in, you need to mix it immediately, then leave it for 5 minutes and mix again. Stir occasionally throughout the frying period. First, the liquid will evaporate and we can observe the following picture - the meat is bubbling. When the bubbles go away, you need to keep an eye on it, since all the liquid has evaporated and the meat begins to fry.

This photo shows that the bubbles are gone and the meat is starting to cook.

Recipe for “Uzbek pilaf with raisins”:

Now we watch - if the meat is already fried on one side, then we can consider it ready. It is better not to overcook the meat, in this case it will be very tender. Now it's time to fry the onions and carrots. I often see in recipes that onions and carrots are fried along with meat and this is not bad.

But there is one “but” - the meat can be overcooked. Therefore, it is best to remove the meat and calmly fry the onions and carrots. I took the meat out and put it in a bowl. So, first we put the onions. When the onion becomes transparent and slightly yellowish, you can add the carrots. Add carrots. Fry the carrots until they have reduced in volume and become very soft and the oil turns orange.

When the onions and carrots are well fried, return the meat, mix and add seasonings without salt, also mix and fry for a minute. We do not touch the amount of seasonings that are intended for adding rice!

Now we will prepare zirvak with you. Water must be poured so that it completely covers the meat and vegetables, fill everything with cold water!!!

Why cold, you ask? And all because the meat, onions, and carrots will give all the best to the water and the zirvak will turn out very juicy and aromatic. Experienced housewives know that if we want to cook broth, we pour cold water over the meat; if we want to cook just a piece of meat, we pour boiling water over it.

In pilaf, zirvak is of great importance - the richer the zirvak, the tastier the pilaf. So, fill it with cold water, let it boil, add salt, taste it - it’s still better to add salt to taste. Even though I gave the amount of salt, I always taste it myself and add salt if desired.

Now reduce the heat to the lowest setting, cover with a lid and simmer for 1 hour. When the zirvak is ready, we will add rice. At this point we washed it and left it to dry. Wash the rice until the water changes from milky white to clear. It dries like this for me. Shortly before the end of cooking zirvak, you need to put a kettle of water on, I won’t tell you the quantity, I fill a whole kettle. The fact is that we will pour boiling water over the rice!

Before adding rice, put raisins in the zirvak and mix. Now we lay the rice on top, level it with a slotted spoon; from this moment the rice cannot be stirred, it should lie in an even layer and pour boiling water over it. You can’t pour it directly onto the rice, you need to place a slotted spoon and pour boiling water onto the slotted spoon, and from the slotted spoon the water will distribute itself. The height of the poured water above the rice should be 2.5 - 3 cm, no less. If you add less water, the rice simply won’t cook.

Sweet pilaf in pumpkin “Khapama”

This is an Armenian holiday dish. Symbolizes a sweet and carefree life in abundance. Plus, it looks absolutely stunning thanks to the casserole pumpkin.

We will need:

• large pumpkin – 1 pc.
• long grain rice – 2 cups
• butter – 100 gr.
• prunes, dried apricots - 100 g each.
• chopped walnuts – 200 gr.
• cinnamon – 1.5 tsp.
• sugar – 3 tbsp. l.
• honey - 4 tbsp. l.

The cooking process takes one and a half hours. These ingredients will make 6 servings.

Prepare sweet pilaf like this:

• Rice should be washed well and kept in cold water for about 20-30 minutes. Then cook until half cooked, then strain through a sieve.
• Pour water over dried fruits and let stand for about 15 minutes.
• At this time, carefully cut off the pumpkin lid, remove the seeds and rinse the pumpkin with water.
• Then rub the inside of the pumpkin with sugar.
• Heat the butter in a frying pan and simmer the diced dried fruits in it.
• After 10 minutes, add nuts, honey and cinnamon. Mix thoroughly and leave on the fire for another 5 minutes.
• Then mix the rice and tasty mixture and fill the pumpkin with this filling.
• Close with a natural lid and place in the oven at 60. The optimal temperature is no more than 170 degrees.

Enjoy your delicious meal and don't forget to take a photo!

Pilaf with dried apricots and raisins

a simple recipe for making pilaf with dried apricots
Ingredients:

• Rice - 500 gr.
• Dried apricots - 300 gr.
• Raisins - 200 gr.
• Butter - 300 gr.
• Salt - 0.5 teaspoon

General information:

• Cooking time: 30 minutes;
• Number of servings 6.

Cooking method:

1. Prepare food. Soak dried fruits for 1 hour in cold water, then rinse. Dried apricots, finely chopped. Mix with raisins. Rinse the rice thoroughly.
2. Melt half the butter in a cauldron. Place some dried apricots and raisins on it (a quarter of the total amount).
3. On top is a thin layer of washed rice (a quarter of the total amount). So lay out several layers of dried fruit and rice, the top layer should be rice.
4. Prepare the remaining butter by melting it. Dissolve salt in a glass of water.
5. Pour the remaining butter over the surface of the prepared mass (after melting it), add salted water to cover the top layer, but no more.
6. Place the cauldron on low heat, close the lid and simmer for 1–1.25 hours. If necessary, you can add a little water. Bon appetit!

Sweet pilaf with dates

A very tasty, healthy and original dish. Basmati Mix Rice - a mixture of white aromatic and wild rice looks exotic and contains a lot of useful substances. And nutritious dates, in addition to their taste, also increase brain activity by 20%.

We will need:

• Basmati mix rice – 300 gr.
• walnut oil – 25 gr.
• grape juice – 1.5 cups
• ground cinnamon on the tip of a knife
• dried cranberries – 100 gr.
• lemon juice – 2 tbsp. l.
• dried dates – 150 gr.
• mango pulp – 100 gr.
• chopped almonds – 100 gr.
• yogurt without additives – 350 ml.
• liquid honey – 3 tsp.
• water – 300 ml.

Prepare sweet pilaf like this:

• Melt butter in a frying pan and fry rice in it. Add a pinch of cinnamon and stir.
• Then pour in the juice and water, add whole cranberries and simmer over low heat for 30 minutes, stirring occasionally.
• While cooking the rice, let's take care of the fruit. Cut the mango and dates into small slices and add to the rice.
• Then lightly fry the almonds in a dry frying pan, cool them and add to the pilaf.
• Now refueling. Beat honey, lemon juice and yogurt with a blender or mixer.
• Place the pilaf on deep small plates and fill with yogurt dressing. You can decorate with sprigs of lemon balm or lemongrass.

Dessert is ready! Hurry up to please your loved ones with it.

You will need*:

• meat (I prefer beef, pork or lamb are also suitable) - about 1 kg
• rice (necessarily steamed!) – 10 handfuls
• vegetable oil – 150 ml
• 1 onion
• 1/3 carrots
• dried fruits (I add raisins, prunes and dried apricots) – 0.5 kg
• seasoning for pilaf (that’s what it’s called; includes coriander, sea salt, paprika, cumin, barberry, garlic, red pepper and turmeric, may also include chili and cumin) - less than 0.5 tbsp.
• salt
• red pepper, dried barberries (if not included in the seasoning)

*According to ingredients: you can change the amount of meat, dried fruits, onions and carrots to your taste, this will not make the pilaf any worse. For example, I don’t like it when there are a lot of carrots, and I put very little of it. By the way, it is very convenient to store carrots in the freezer in grated form, so you can immediately add them to a dish and they do not spoil for a long time. I don’t put garlic in pilaf if there are dried fruits.

Important: the multicooker must have a double boiler function.

Sweet pilaf with fried bananas

This hearty and healthy delicacy will please you and your children. The ingredients for its preparation are available in every housewife’s refrigerator, and the preparation time is minimal.

What we need:

• rice – 2 cups
• raisins - half a glass
• bananas – 2 pcs.
• walnuts - half a glass
• honey – 10 gr.
• sugar – 70 gr.
• sunflower oil – 40 gr.

You will spend about 40 minutes preparing this dessert. The specified amount of ingredients will yield 5 servings.

We will prepare sweet pilaf like this:

• Peel the bananas, cut into slices about 1 cm thick, and fry on each side.
• Grind the nuts in a blender, rinse the raisins thoroughly. Then fry the raisins and nuts in the same oil in which the bananas were fried. Add honey to the resulting mixture and simmer for another 5 minutes.
• Then boil the rice until half cooked and put half of it in a wide saucepan or cauldron. Try to carefully smooth out the rice so that it lies flat.
• Then you need to lay a layer of bananas on the rice and pour them with a mixture of honey and nuts.
• Cover the bananas with the other half of the rice and sprinkle with sugar.
• Pour in 1.5 cups of water and place on the stove. When the water boils, reduce the heat and cook the pilaf with the lid closed until cooked

Menu

TECHNICAL AND TECHNOLOGICAL CARD No. Pilaf with raisins

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Pilaf with raisins produced by public catering facilities.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

I	II
BRUTT	NET	BRUTT	NET
ABOUT	ABOUT
Rice groats							100	100	80	80
Vegetable oil							40	40	30	30
Bulb onions							54	45	42	35
Carrot							100	80	81	65
Raisin							51	50	31	30
Dill, parsley (greens)							11	8	7	5
Spices (barberry)							1	1	1	1
Exit							—	380	—	310

4. TECHNOLOGICAL PROCESS

Prepared rice cereal is soaked for 1.5-2 hours in salted water at room temperature.

Onions cut into half rings are fried with fat until brown, after which carrots cut into strips are added, salt (3-4 g per serving), water (water to rice ratio 1:1), and spices are added. Place prepared rice in an even layer over the entire surface of the boiler and cook in an open container until the liquid has completely boiled away. 10-15 minutes before the rice is ready, add sorted and washed raisins on top, close with a lid and bring to readiness for 30-40 minutes.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Process engineer:
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Sweet pilaf with almonds and millet flakes

This dish is suitable for both mothers on a diet and children with a sweet tooth. All ingredients used are natural and healthy.

We will need:

• millet flakes (which do not require cooking) – 150 gr.
• water – 200 ml.
• dried apricots, prunes, raisins – 30 g each.
• almonds – 20 gr.
• butter – 20 gr.
• honey – 10 gr.
• salt - a pinch

Cooking time will take 10 minutes. Makes 3 servings.

How to cook Sweet pilaf:

• Soak dried apricots and prunes in water for 20 minutes, then wash thoroughly and cut into slices. Grind almonds in a blender.
• Then heat the butter in a frying pan and fry the dried fruits and almonds in it. After about 10 minutes, add salt and millet flakes. Stir and remove from heat after 2 minutes.
• Then you need to pour hot water over the resulting mass, stir and let stand for 10 minutes. Then add honey to the pilaf and enjoy the taste!

Sweet pilaf with dried fruits in a multicooker

Ingredients:

• Raisins 100 gr.
• Prunes 100 gr.
• Dried apricots 100 gr.
• Long grain rice 300 gr.
• Butter 50 gr.
• Water 400 ml.
• Salt to taste
• Walnut 35 gr.
• Honey to taste

General information:

• Cooking time: 35 minutes;
• Number of servings 4.

Cooking method:

1. To prepare sweet pilaf with dried fruits we will need: long rice, dried apricots, prunes, raisins, walnuts and honey.
2. Pour over raisins for 10 minutes. warm water. Then drain the water and rinse the raisins. Pour prunes for 10 minutes. warm water. Then drain the water and rinse the prunes.
3. Cut the prunes into halves or quarters. Pour dried apricots for 10 minutes. warm water. Then drain the water and rinse the dried apricots.
4. Cut the dried apricots into halves or quarters. Mix prepared dried apricots, prunes and raisins in a bowl.
5. Grease the multicooker bowl generously with butter and pour the washed cereal into it. Fill with water.
6. Add dried fruits and mix gently. Add salt to taste. Place the bowl in the multicooker and cook on the “pilaf” or “buckwheat” mode for 30 minutes. (any program for cereals).
7. Cut the nut kernels into large pieces. When serving, pour honey over sweet pilaf with dried fruits and sprinkle with nuts. Bon appetit!

Sweet pilaf with pumpkin

An excellent option for a tasty and healthy dinner. The whole family will love it. In addition, pumpkin is a real treasure, found and used by man for food.

Its bright orange pulp will give any dish a festive look, and give our body an invaluable set of vitamins and microelements.

Pumpkin does not contain starch or harmful fats, so even children can eat it.

We will need:

• long grain rice – 500 gr.
• medium pumpkin - about 400 gr.
• raisins – 70 gr.
• fresh apple – 3 pcs.
• butter – 50 gr.
• sugar – 50 gr.
• water – 1 glass

You will spend 1.5 hours preparing. From these ingredients you will get 3 servings of pilaf.

Let's start preparing sweet pilaf:

• The pumpkin needs to be washed well and cut into medium-sized circles, which are then finely chopped.
• Wash the rice and leave in water for 10 minutes.
• Wash the apples, peel them and cut them in the same way as the pumpkin.
• Pour water into a deep glass container, pour in rice, then a layer of pumpkin and a layer of apple.
• Wash the raisins thoroughly and also place them on top of the layer of apples. Each layer should be sprinkled with sugar or powdered sugar.
• When the last layer has been laid, pour in water so that the food is completely submerged. Cover the container with a lid, put it on the fire and simmer over low heat.
• After about an hour, you can open the lid and taste the rice for doneness. If ready, remove from heat.
• We decorate the finished dish with pumpkin slices and arrange them in the form of sun rays. The decor can be supplemented with “grass” made from kiwi pulp or strawberry slices.

Bon appetit!

Pilaf with dried fruits

Ingredients:

• Rice - 200 gr.
• Dried apricots - 50 gr.
• Prunes - 50 gr.
• Raisins - 30 gr.
• Dried cherries - 30 gr.
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - 2 tbsp.
• Spices and seasonings - to taste

General information:

• Cooking time: 40 minutes;
• Number of servings 4.

Cooking method:

1. Prepare all the necessary ingredients. Rinse the rice well in several waters to remove excess starch until the water runs clear. Wash the dried fruits well and soak them in warm water for 10 minutes. Meanwhile, cut the onion into cubes and the carrots into thin slices.
2. To prepare lean pilaf, take a cauldron or thick-walled pan. The main thing is that the dishes retain heat well. Fry the onion in hot oil until transparent, then add the carrots. Stirring, fry the onions and carrots for 5-7 minutes. While the vegetables are sautéing, salt the water from the dried fruits, dry them and cut them into strips. I left the raisins and cherries whole.
3. Add dried fruits to vegetables. If you are using cumin or coriander, add it now, it will begin to release its flavor and aroma in the hot oil. Stir and keep on fire for 1-2 minutes. Now it’s the turn of the rice, put it on top of the vegetables and dried fruits. Distribute the rice evenly, add salt to taste, add paprika and turmeric.
4. Add cold water at a ratio of 2:1 with rice. Pour the water carefully so that the rice does not mix with vegetables and dried fruits; you can use a strainer or slotted spoon and pour water through them. Cover the dish with a lid and cook the pilaf over high heat for 15–20 minutes (look at your dishes and stove, the rice should be slightly undercooked), then turn off the heat and keep the pilaf under the lid for another 10 minutes. That's all, lean pilaf with dried fruits is ready.