•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
 Lean Pilaf with Quince and Dried Fruits Recipe
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.
Course Diet Food Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Azerbaijani
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Course Diet Food Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Azerbaijani
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Almost everything you need is in the picture. I took half a kilo of basmati rice. One hundred grams of raisins and the same number of apricots. Uruk is my already creative addition to the recipe described by Marat.
    Almost everything you need is in the picture. I took half a kilo of basmati rice. One hundred grams of raisins and the same number of apricots. Uruk is my already creative addition to the recipe described by Marat.
  2. 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.
    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.
  3. Dried fruits. Here, of course, you need to take the choicest. Don't even doubt it.
    Dried fruits. Here, of course, you need to take the choicest. Don't even doubt it.
  4. Rinse and fill with hot water. Let them bathe, too, until it comes to them.
    Rinse and fill with hot water. Let them bathe, too, until it comes to them.
  5. 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.
    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.
  6. And fill all these pieces with hot water. Note that I started with this operation. I did it for a simple purpose. So that the quince water absorbs more of the taste and aroma of quince. Why - later you will understand and agree with me.
    And fill all these pieces with hot water. Note that I started with this operation. I did it for a simple purpose. So that the quince water absorbs more of the taste and aroma of quince. Why - later you will understand and agree with me.
  7. Start cooking. We warm up the cauldron and pour vegetable oil into it. Two hundred grams. Which oil should I take? A matter of taste. I extracted it from grape seeds. And the mixture turned out because there were less than a hundred grams left in one bottle. I had to add from the second one.
    Start cooking. We warm up the cauldron and pour vegetable oil into it. Two hundred grams. Which oil should I take? A matter of taste. I extracted it from grape seeds. And the mixture turned out because there were less than a hundred grams left in one bottle. I had to add from the second one.
  8. As soon as the oil heats up, we send a part of the quince to the cauldron, which we cut into slices. The reaction will be violent - take care of your hands.
    As soon as the oil heats up, we send a part of the quince to the cauldron, which we cut into slices. The reaction will be violent - take care of your hands.
  9. Constantly, but very delicately, we mix the quince. Fry, in general. To make it beautiful, and the taste of quince was very interesting. I couldn't resist eating one of them. It was very interesting. Quince, of course, is taken out of the cauldron and also put aside until the right moment.
    Constantly, but very delicately, we mix the quince. Fry, in general. To make it beautiful, and the taste of quince was very interesting. I couldn't resist eating one of them. It was very interesting. Quince, of course, is taken out of the cauldron and also put aside until the right moment.
  10. Then - traditionally. First I sent the onion to the cauldron. Although Marat advised to start with carrots. But it was probably a stereotype and a habit that worked for me. In general, as soon as the onion becomes opaque, we send the carrots to the cauldron and stir constantly …
    Then - traditionally. First I sent the onion to the cauldron. Although Marat advised to start with carrots. But it was probably a stereotype and a habit that worked for me. In general, as soon as the onion becomes opaque, we send the carrots to the cauldron and stir constantly …
  11. .. fry it with onions to the already known state "until the carrots hang with their legs." In general, carrots should be fried until they become soft and elastic. The fire under the cauldron is already much "below average".
    .. fry it with onions to the already known state "until the carrots hang with their legs." In general, carrots should be fried until they become soft and elastic. The fire under the cauldron is already much "below average".
  12. Then the quince goes to the cauldron. The part that broke into pieces. Stir a little, even without deep frying, as well as protoplasm.
    Then the quince goes to the cauldron. The part that broke into pieces. Stir a little, even without deep frying, as well as protoplasm.
  13. I put the dried fruits in the cauldron already with the water in which they were ..., in general, I laid them out with it.
    I put the dried fruits in the cauldron already with the water in which they were ..., in general, I laid them out with it.
  14. Delicately, I will not get tired of repeating this moment, starting from the bottom, trying not to crumple anything, mix and wait until the cauldron begins to sizzle again. In any case, the water is cold. And then give him ten minutes to sweat. Fire is the same thing. "Below average."
    Delicately, I will not get tired of repeating this moment, starting from the bottom, trying not to crumple anything, mix and wait until the cauldron begins to sizzle again. In any case, the water is cold. And then give him ten minutes to sweat. Fire is the same thing. "Below average."
  15. Spices. Barberry, zira (and what kind of pilaf without them?) and turmeric. And then mix well.
    Spices. Barberry, zira (and what kind of pilaf without them?) and turmeric. And then mix well.
  16. And then pour water into the cauldron. The one with quince in it. I have formed about two liters of this water. A little ahead of myself, I will say that I did not add more water. This was enough to cook zirvak and rice.
    And then pour water into the cauldron. The one with quince in it. I have formed about two liters of this water. A little ahead of myself, I will say that I did not add more water. This was enough to cook zirvak and rice.
  17. 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.
    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.
  18. Drain the water and put the rice with a slotted spoon on top of the zirvak. Don't forget to align. Before laying the rice, do not forget to remove the garlic from the cauldron.
    Drain the water and put the rice with a slotted spoon on top of the zirvak. Don't forget to align. Before laying the rice, do not forget to remove the garlic from the cauldron.
  19. 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.
    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.
  20. As soon as the rice reaches the state of "almost ready" and the water is almost all evaporated, we traditionally collect the "slide". We bury garlic in it, cover the hill with slices of fried quince.
    As soon as the rice reaches the state of "almost ready" and the water is almost all evaporated, we traditionally collect the "slide". We bury garlic in it, cover the hill with slices of fried quince.
  21. And cover the slide with a bowl. Cover very tightly so that nothing leaks out from under the lid. There is no fire under the cauldron anymore. So, embers. Well, you can throw a few splinters. Twenty minutes, at least, it is necessary for the pilaf to brown under the bowl.
    And cover the slide with a bowl. Cover very tightly so that nothing leaks out from under the lid. There is no fire under the cauldron anymore. So, embers. Well, you can throw a few splinters. Twenty minutes, at least, it is necessary for the pilaf to brown under the bowl.
  22. Somehow it will end up under the bowl. Remove the garlic and quince from the top and gently mix the pilaf.
    Somehow it will end up under the bowl. Remove the garlic and quince from the top and gently mix the pilaf.
  23. 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!
    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!
0 0 votes
Article Rating

  •  
  •  
  •  
  •  
  •  
  •  

Related posts:

Lean Pilaf with Brown Rice Recipe Lean Pumpkin with Rice and dried Fruits Recipe Buckwheat Gratin with Nuts and Dried Fruits Recipe Turkey Pilaf with Dried Fruit Recipe Basma with Eggplant and Dried Quince Recipe Cupcake with Candied Fruits and Dried Fruits Recipe Roast with Vegetables and Dried Fruits Recipe Pumpkin Casserole with Rice and Quince Recipe Pilaf with Meat Recipe Lazy Lean Cabbage Rolls Recipe Lean Buckwheat Porridge with Vegetables Recipe Lean Rice Patties with Vegetables Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments