Well, finally I managed to get to the pilaf "without meat". Yes, and the post is also in the yard, so everything came together and ..., in general, Marat Abdullayev's story about pilaf with quince came in very handy. And he always writes beautifully and deliciously, and even the weather in the yard is spring, all these factors contributed to this.
- Rice should be washed well. It needs to be rinsed very well. I started using the Elder's advice for the last time. In practice, I was convinced that he was right. First, soak the rice for half an hour in warm water. It's nice to be so warm. Eighty degrees. And only then washes. And when he had washed, he filled the same thing with water again and set it aside. Let it stand for a while.
- Quince. After you peel the quince, cut one of them into slices. I tripled them every quarter. And the second one (actually I had two more) looks something like this. At first I thought I cut it too big, but then I made sure that I did everything right. If the pieces were smaller, they would probably be cooked.
- Prepare the Zirvak "as always". Over low heat to prevent strong boiling. So... lazy gurgling. We also salt, as usual, we salt the zirvak. Until lightly salted. A couple of garlic heads to drown in a zirvak - it will not be superfluous. I cooked the zirvak for forty minutes. Then I tried quince and so on. You know, everything is very well "overgrown" and imbued with the spirit of "pilaf". Even Stalik is right when he says in his video about such pilaf that there was a real feeling that we were cooking ordinary pilaf... with meat.
- In the process, it is necessary to mix the rice slightly, without deepening, and then smooth it out again. After fifteen or twenty minutes (it depends on the rice and the temperature), I strongly advise you to pierce the entire layer of pilaf, to the very bottom of the cauldron. So that the rice and zirvak are better soaked, and the water evaporates.
- Well, actually here.I got what I wanted. We like risotto, but not too dry. But the friability of the rice has not gone away. It turned out very tasty. Taste? Of course - sweet. But not sweet, namely - a kind of gentle sweet note. By the way, if we abstract from fasting, that is, lean food, for example, for a "children's" table, then this pilaf will be very appropriate!