Pilaf with dried apricots and prunes. Sweet pilaf with raisins, dried apricots and prunes. Bukhara rice pilaf with prunes and raisins

Ingredients:

prunes,
dried apricots,
seedless raisins,
barberry (for sourness),
long grain rice,
onion,
carrot,
vegetable oil,
water,
salt,
pepper,
cumin.

How to cook Bukhara pilaf with prunes and raisins

1. Soak dried fruits and rice with water at room temperature (not from the tap, I buy a 5-liter bottle of drinking water).
2. Place the cauldron on the stove, start cutting onions and carrots, carrots into strips, onions into half rings.
3. As smoke begins to appear above the oil, fry the onion, not just until semi-transparent, until a slightly golden color appears. And then we put the carrots...
4. Add dried fruits and barberries, fill with water so that the water is level, or slightly higher than the level of the dried fruits.
5. Cover with a lid, reduce the heat and leave for 30-40 minutes, prepare zirvak!
6. The liquid should not boil, onions, carrots and dried fruits should be stewed, or better yet, simmered...
During these 30 minutes, we carefully rinse the rice so that the water flows clear from it.
And add water from the bottle to the cauldron, and it is advisable to rinse with it. In general, it’s usually enough to pour it over even after adding rice. But if not, then you can rinse it with tap water, and pour clean water from a bottle into the pilaf.
7. So, 30-40 minutes have passed, add cumin, salt, a little pepper, carefully pour the rice into the cauldron and fill it with water so that it exceeds the level of the rice by 1-2 cm.
We do not close the lid, the fire is not strong. The water will be absorbed into the rice and evaporate a little. And while the water level drops, zirvak (the broth that we have been preparing all this time) will saturate the grains of rice with its taste and aroma!
8. We monitor the process, do not allow the water to boil too much, and at the same time do not turn off the fire too much.
When the water level drops below the rice, it will become more difficult to monitor. But you can carefully pierce the rice with a wooden stick (the handle of a spatula, for example) and monitor the liquid level.
If the rice is not ready yet, and the water is already running out, you need to add a little. Otherwise, the pilaf below will start to burn.
If the pilaf is ready, turn off the heat, cover with a lid and leave for 30 minutes!
Well, now, carefully mix it and put it on a dish!

They work well in both sweet and savory dishes. You can use them to prepare porridge, casseroles, pilaf and much, much more. You can stuff chicken or goose with rice and prunes; the mixture is rolled into rolls and used in a variety of desserts. Let's look for an interesting recipe?

Rice with prunes - general cooking principles

Rice is always washed thoroughly to remove excess starch. Zlak loves it. Sometimes rice is poured with warm or cold water and left to swell for 15-30 minutes. Then the excess liquid is drained and the cereal is sent to cook. The amount of liquid depends on the recipe. The amount added to pilaf is strictly according to the recipe. If you need rice for a casserole, you can boil the rice in a large amount of water, then pour the excess into a colander.

Prunes for dishes are washed, often pre-soaked, then cut. If the dish also uses raisins, the pieces should be the same size. Sometimes prunes are added whole. To make pilaf, dried fruits are fried in oil, then rice, spices are added, and water or broth is added.

Sweet rice with prunes and raisins

A version of sweet rice porridge with prunes and raisins, which is great for breakfast or afternoon snack. Instead of honey, you can add sugar to taste.

Ingredients

200 g rice;

50 g prunes;

50 g raisins;

50 g honey;

40 g butter;

Preparation

1. Pour raisins and prunes into bowls and pour hot separately. Water. Leave the dried fruits to swell.

2. Place a saucepan of water (1.5 liters) on the stove, salt the liquid. After boiling, add rice. Cook until soft, but do not allow the grain to spread.

3. Pour the rice into a colander.

4. Heat a piece of oil in a frying pan.

5. Lay out the rice and start heating. Two minutes is enough.

6. Cut the prunes into pieces, simply remove the raisins from the water. Add dried fruits to the rice and heat for another minute.

7. Add honey, stir quickly until dissolved and turn off. You can add a small pinch of vanilla for flavor.

8. This porridge can be served either hot or cold. Either way it turns out tasty and nutritious.

Rice with prunes in the oven (with chicken)

A recipe for a complete dish of rice with prunes in the oven, which does not require a side dish or meat additive. Chicken fillet is used.

Ingredients

500 g fillet;

400 g rice;

1 carrot;

1 onion;

Head of garlic;

100 g prunes;

40 g ghee.

Spices you will need are turmeric, salt, black pepper, and dry barberry.

Preparation

1. Wash the rice several times, fill it with warm salted water, and set it aside.

2. Cut the onions and carrots into strips and fry in melted butter.

3. Cut the chicken fillet into cubes and add to the vegetables.

4. Fry everything for a couple of minutes, turn it off.

5. Transfer the vegetables and chicken to a baking dish.

6. Wash the prunes, cut them into halves, sprinkle a layer on top.

7. Add a little dry barberry, scatter the garlic cloves.

8. Drain any water that has not been absorbed from the rice and place the cereal on top.

9. Add a little salt and other spices to the water and fill the mold. The water should cover the rice by 2 cm.

10. Cover the pan with foil and place in the oven for 45 minutes. The dish is cooked at 180.

11. Take out, remove foil, mix. In the process, remove whole garlic cloves from the dish.

12. Place the dish on plates, serve with pickles, fresh vegetables, and decorate with herbs.

Rice casserole with prunes in the oven

The recipe for a very tender, tasty and sweet rice casserole with prunes. The dish is ideal for dessert or afternoon snack.

Ingredients

100 g rice;

300 ml milk;

200 g prunes;

80 g sugar;

10 g butter.

Preparation

1. Rice must be thoroughly washed, sorted, and boiled in milk until tender. It will turn out to be porridge. Cool, add 1 spoon of sugar, beat with a blender.

2. In another saucepan, boil the prunes in a small amount of water. Drain all the liquid into a bowl and also chop the dried fruits.

3. Grease one or more small molds with oil. You can use silicone ones. If desired, sprinkle with ground crackers or semolina. In this case, the casserole will have an appetizing crust.

4. Place rice mixture and prunes in layers in a mold. We alternate an arbitrary number of times, ending with rice.

5. Place a piece of butter on top and bake for 15 minutes.

6. Mix 100 ml of prune decoction with the remaining sugar, boil until dissolved, cool.

7. Take the casserole out of the mold onto a plate and serve with prune sauce.

Rice with prunes, raisins and dried apricots

A version of sweet pilaf that is very simple and easy to prepare. Children will especially enjoy the dish. Instead of regular butter, you can use ghee. The taste will be no less interesting.

Ingredients

A glass of rice;

70 g prunes;

70 g raisins;

50 g dried apricots;

50 g butter;

1 p. l. Sahara.

Preparation

1. Fill the rice with water. Leave for 20 minutes.

2. Wash the dried apricots and prunes, cut the dried fruits into pieces the size of one raisin or a little larger.

3. Simply wash and squeeze the raisins.

4. Melt the butter in a frying pan or cauldron. Add dried fruits and fry for five minutes.

5. Drain the water from the rice, transfer the cereal to the dried fruits in oil.

6. Add 3 glasses of hot water and a spoonful of sugar, stir.

7. Cook pilaf covered for 20 minutes.

8. Wrap the cauldron in a blanket and leave for another 15-30 minutes.

Rice with prunes and apples in the oven

A simple and quick casserole recipe that can be made from leftover rice, fresh and dried fruit.

Ingredients

2 cups boiled rice;

50 g prunes;

1-2 apples;

3 spoons of crackers;

50 g butter;

100 g sugar.

Preparation

1. Preheat the oven, set it to 200 degrees.

2. Pour hot water over the prunes for 5 minutes.

3. Pour the rice into a bowl, add sugar.

4. Grease the pan with a piece of butter and sprinkle thickly with crackers.

5. Peel the apple, cut into pieces and also transfer to a bowl.

6. Add a raw egg.

7. Remove the prunes from the water, chop them as desired (you can add them whole), and add them to the rest of the dish.

8. Mix everything thoroughly and put it in a mold.

9. The butter that remains after greasing the mold needs to be melted and poured over the top of the dish.

10. Place in the oven to bake. The sweet dish will take 15-20 minutes to prepare.

11. Take it out, let the casserole get stronger, then cut it with a spatula or knife, put it on plates, serve with jam, condensed milk, sour cream.

Bukhara rice pilaf with prunes and raisins

A variant of delicious pilaf without meat in Bukhara style. It is recommended to use long basmati type rice.

Ingredients

2 onions;

2 carrots;

A handful of prunes;

A handful of raisins;

1 tsp. spices for pilaf;

1 cup rice;

50 g butter;

Bay, garlic.

Preparation

1. Soak dried fruits together or separately, it doesn’t matter. The main thing is to wash them thoroughly before doing this.

2. Cut the onion into half rings, chop the carrot into strips.

3. Pour oil into a cauldron and heat it up. Transfer vegetables and fry.

4. Add squeezed raisins, followed by prunes.

5. Pour in spices for pilaf and add salt.

6. Wash the rice several times. Ideally, the water changes 7 times, in which case the pilaf will turn out correct. Transfer the rice to the vegetables and fruits.

7. Stir and level.

8. Stick in a few cloves of garlic.

9. Pour boiling water at the rate of 2 parts liquid to 1 part rice. Throw a bay leaf on top.

10. Close the cauldron with a lid, cook the pilaf for 20 minutes over low heat, then leave for another 30 minutes. The lid cannot be lifted during this time.

Chicken stuffed with rice and prunes in the oven

A version of a meat dish made from chicken stuffed with prunes. It is better to use long rice, it will turn out tastier and more beautiful.

Ingredients

1 chicken up to 2 kg;

1 cup boiled rice;

150 g prunes;

1 tsp. spices for chicken;

40 g butter;

3 spoons of soy sauce;

1 spoon of mayonnaise.

Preparation

1. Mix soy sauce with mayonnaise and chicken seasonings. You can use a different spice mixture to suit your taste.

2. Wash the chicken carcass outside and inside. Wipe with paper towels to get rid of water droplets. Otherwise, the marinade will not penetrate well into the tissue.

3. Rub the carcass with the prepared sauce on all sides, you can add additional salt.

4. Pull the skin over the breasts and insert pieces of butter.

5. If time allows, place the chicken in a bag and leave to marinate.

6. Mix chopped prunes with boiled rice, salt and pepper, if desired, you can add chopped apple or quince, it will also be delicious.

7. Fill the inside of the chicken with the rice mixture, sew up the belly or simply tie the legs together, which will not allow the filling to fall out.

8. Put the chicken in the oven. Cook for an hour at 180 degrees.

Rice will be tastier if you add a piece of butter or pour in a little vegetable oil when cooking.

To cook rice, it is better to use a pan with a thick bottom and always with a tight lid. The cereal will turn out much tastier.

To get fluffy rice, you need to salt it at the very end of cooking.

You can soak dried fruits in hot water, but not in boiling water. Otherwise, the top layer will become loose, separate, and spoil the appearance of the dish.

To cook fluffy rice, use 2 parts water. But this does not work if the cereal is previously soaked and saturated with moisture. In this case, less liquid is needed. If the dish contains a lot of dried fruits that have not been soaked, then more water will be needed.

Treat yourself to this sunny dish! Healthy and just very tasty. Good both hot and cold.

Rice - 600 g
Onion – 150 g
Carrots – 150 g
Dried apricots – 150 g
Prunes – 100 g
Raisins - 150-200 g
Vegetable oil - 100 ml (to taste)
Spices for pilaf - 0.5 teaspoon (to taste)
Salt - 1 teaspoon (to taste)

Prepare ingredients for making sweet pilaf.
Boil the kettle.

Peel and wash the carrots. Cut into thin strips

Peel the onion, wash it, cut it into half rings.

Rinse dried fruits thoroughly in warm water.

Sort the rice and rinse thoroughly in cold water.

Heat a frying pan, add a sufficient amount of vegetable oil. Place onions and carrots in well-heated oil. Fry the onions and carrots, stirring, over medium heat (2-3 minutes).

Then add dried fruits, salt and spices. Fry, stirring, 1-2 minutes.

Then add rice.

Pour boiling water over the rice, 1-1.5 cm above the rice level

Cover with a lid and simmer for about 30 minutes over low heat.

Turn off the heat, stir and leave the sweet pilaf on the stove for another 10 minutes.

Sweet pilaf with dried fruits is ready.
Bon appetit!

Recipe 2: pilaf with lamb and dried apricots

lamb (pulp) - 500 g
rice (devzira rice is better, but any long-grain rice is fine) - 500g
fat tail lard (or vegetable oil) - about 200g
carrots - 400 g
onions - 2-3 pcs.
spices for pilaf (hot red pepper, dried barberry, coriander seeds, cumin)
salt - to taste
dried apricots - 300 g

Cut the meat into cubes (2x2 cm). Cut the onion into thin half rings, carrots into strips.

Cut fat tail fat into small cubes (1×1 cm).

Rinse the rice several times in cold water: rinse until the water remains clear. Then add water to the rice, add a pinch of salt and leave for several hours.

Heat the cauldron, add lard, reduce heat to medium and melt the fat without stirring. Remove any cracklings that have formed and increase the heat. Add onion and fry until brownish (crisp). Add meat and fry until crusty.

Add carrots and fry without stirring for about 3 minutes, then stir and fry, stirring, for at least another 10 minutes. Grind the coriander and cumin seeds a little in a mortar and add them to the cauldron along with salt, red pepper and barberry. Add water (about 2 cups), reduce heat and cook for 30-40 minutes.

Add dried apricots.

Drain the water from the rice and place the cereal in an even layer on top of the meat and vegetables (do not mix).

Pour boiling water to cover the rice with a layer about 3 cm thick. Cover with a lid for about 5 minutes, then remove the lid, reduce the heat and cook until the rice becomes crumbly. If the water boils away and the rice still remains hard inside, make a small hole in the rice and pour in 50 ml of water.

When all the water has boiled away, cover the rice with a napkin, cover with a lid and leave on the stove, after turning off the heat, for 20-30 minutes. Place the finished pilaf on a plate, garnishing with pieces of meat and dried apricots on top.

Pilaf is ready!

Recipe 3: pork pilaf with prunes and dried apricots

300 g pork with a layer of fat
1 large carrot
1 large onion
5-6 pcs. soft, sour, dried apricots
8-9 pcs. pitted prunes
2 cups long grain parboiled rice
4 glasses of water
salt, black pepper, mixture of spices for pilaf - to taste

1. Trim the fat from the pork and cut it into small cubes. Cut the meat into small slices. Heat vegetable oil in a deep frying pan or frying pan and fry the lard until golden brown. Add pork and brown on all sides for 12-15 minutes.

2. Peel and wash the vegetables. Soak dried fruits in warm water, rinse and dry. Finely chop the onion, cut the prunes into strips, and cut the dried apricots into cubes. Grate the carrots using a grater with large holes.

3. Place vegetables and dried fruits in a frying pan with meat, fry with constant stirring until soft.

4. Sort the rice, rinse in warm water. Add to the rest of the ingredients, salt, pepper and season with spices.

5. Stir and leave for an hour and a half so that the rice cereal is saturated with fat.

6. Pour water into the pan and stir the pilaf again. Bring to a boil and simmer over low heat for about an hour, until all the liquid has evaporated.

Pork pilaf prepared according to this recipe turns out crumbly, with a pleasant sweet-spicy note. Serve it with fresh or pickled vegetables, spicy seasoning - they will highlight its original taste.

Recipe 4: pilaf with dried apricots in a slow cooker

raisins - 100 g
dried apricots - 100 g
butter -100 g
steamed rice - 2 multi cups
water - 4 multi glasses
granulated sugar - to taste

We put oil and pre-cooked and washed dried fruits into the multicooker. Sprinkle with granulated sugar to taste.
Fry everything in the “baking” mode for 20 minutes.

After the signal, add washed rice and add water. Cook sweet pilaf in a multicooker, in the “pilaf” mode until the signal.

If desired, you can add an apple or pumpkin to the sweet pilaf. Bon appetit!!!

Recipe 5: pilaf with prunes and dried apricots in a slow cooker

Ingredients:

1 multi cup rice
1 carrot
dried apricots, prunes, raisins to taste
vegetable oil
0.5 tsp salt

Seasonings:

barberry
saffron (I replaced it with turmeric)

Wash dried fruits and soak in hot water to swell.

Cut the dried apricots and prunes into pieces, leave the raisins whole. I still had some dates, which I also threw into the pilaf. Cut the carrots into cubes.

Pour vegetable oil into the bottom of the pan and place dried fruits and carrots in it.

Rinse the rice and spread over the carrots and dried fruits.

Salt and add seasonings.

Pour 2-2.5 multi-glasses of hot water, the amount of water depends on the amount of dried fruits. If there are a lot of dried fruits, then more water will be needed. The water should lightly cover the rice, about 2 cm.

We turn on the “Pilaf” mode and wait for the readiness signal.

Pilaf with dried fruits in a slow cooker is ready. Moderately sweet, but with a slight sourness. Serve warm. Bon appetit!

Recipe 6: sweet pilaf with rice, raisins, dried apricots, pumpkin and nuts

1.5 tbsp. rice
50 gr. butter (we use vegetable oil during Lent)
100 gr. dried apricots
1 large handful of raisins
100 gr. pumpkins
1 firm apple
2-3 tbsp. spoons of sugar
vanillin
nuts (pine, walnuts, etc.)

Rinse the rice well, boil it in salted boiling water until half cooked (8-10 minutes). While the rice is cooking, rinse the dried apricots and raisins, and dry on a towel. Cut the pumpkin and apple into cubes. Heat oil in a deep frying pan or saucepan, fry dried apricots and raisins in it. At the end of frying, add pumpkin and apple. Fry for another 2-3 minutes. Dissolve sugar in one glass of water (adjust the amount of sugar to your taste). Pour the resulting syrup into the fried fruit and simmer for about 5 minutes. Add vanillin, mix. Place rice on top and smooth. Cover the saucepan with a lid and simmer over low heat until the rice is cooked and the syrup has evaporated. When the pilaf is ready, stir it very carefully, being careful not to mash the pumpkin. Before serving, sprinkle the dish with chopped nuts. Can be served.

Sweet pilaf is a great way to diversify your everyday and holiday menu. There are so many options for preparing this dish that it is not possible to describe all the recipes. Each housewife has her own special way of preparing sweet pilaf - it is prepared with the addition of dried, fresh and dried fruits, vegetables and even meat. Various grains are also used: in the East, dishes made from wheat and pearl barley, pasta and noodles are very popular.

If desired, you can change products by adding or removing one or more components. As a result, each time you can get a completely new dish for every taste. Sweet pilaf can be served for dessert and used in vegetarian and dietary meals. Knowing a few of the most popular recipes, you can add many healthy and tasty dishes to your culinary collection.

Sweet pilaf recipe

The simplest recipe for sweet pilaf, which can be whipped up in a slow cooker. This dish is ideal for a hearty breakfast and for meals during Lent.

You will need :

Rice (any) - 1 cup
Hot water - 2 cups
Dried apricots, raisins, prunes - 100 g each
Vegetable oil - 100 ml
Sugar - to taste
Salt - a pinch

How to cook:

Prepare all the necessary products. You can take any dried fruits you like, but the most preferable combination is: raisins, dried apricots and prunes. Thanks to the balanced composition, the pilaf will turn out not only tasty, but also very healthy.

Rinse the rice cereal and dried fruits and place in a strainer to drain excess liquid.

Pour some vegetable oil into the multicooker bowl and add dried apricots, prunes and raisins.

Add sugar and a pinch of salt.

Pour boiling water over the fruit and turn on the device to the “Cooking” or “Pilaf” mode.

Simmer the dried fruits for 10 minutes until they soften well enough, and add the rice.

Spread the cereal into an even layer so that it is completely covered with the sweet filling. Close the multicooker lid and cook until done, 20 minutes.

Turn off the appliance, but do not take out the pilaf - let it steam for another 10 minutes until ready.

Before serving, stir and assemble the pilaf into a mound.

If necessary, you can add a little honey.

This dish is well known in Armenian and Azerbaijani cuisines; pilaf cooks from other eastern countries also have similar recipes. Most often, the sweet delicacy is prepared for weddings or birthdays, which is why it is often called Festive. Depending on national traditions, various fruits can be used as filling. Using the basic recipe, you can prepare delicious sweet pilaf for every taste.

Required Products:

Rice (long grain) - 300 g
Dried fruits - 200 g
Pumpkin (1 kg) - 1 pc.
Vegetable oil - 100 ml
Salt and sugar - 1 pinch each

Cooking method:

Prepare food, a small pumpkin (preferably sweet nutmeg varieties), a piece of foil and convenient dishes.

Wash the pumpkin well and cut off the top. If the pumpkin is round, the top can be used as a lid. Cut the elongated fruits in the middle so that it is convenient to remove the middle with the seeds. To make the pumpkin juicier, pour boiling water into it and set aside until it cools completely.

Rinse the dried fruit, place it in a convenient bowl and also pour boiling water over it.

Pour the rice cereal into a strainer and rinse well several times. If you are using hard rice, you will need to soak it for 20-30 minutes beforehand.

When the water in the dried fruits has cooled, drain it. Mix them with rice, add a little salt and sugar (optional).

Drain the pumpkin and fill it with the rice mixture (not too tightly).

You can bake pumpkin in a ceramic pot; if you are using larger fruits, place them on a baking sheet. Fill the contents of the pumpkin with hot water (to the brim) and cover with a lid or piece of food foil.

Bake until done in a preheated oven or air fryer at 200 degrees for 30-40 minutes.

Serve pilaf to the table in pots or on a large flat plate.

Spicy pilaf with dried fruits and meat

Sweet pilaf with meat has a very interesting spicy taste. The combination of tender chicken meat and the light sweetness of dried fruits will appeal to all lovers of oriental cuisine.

Ingredients:

Meat (chicken fillet) - 500 g
Rice (long grain) - 3 cups
Dried fruits, raisins - 300 g
Vegetable (butter) oil - 100 ml
Carrots - 1 pc.
Onion - 1 pc.
Spices - to taste
Salt and sugar - 1/2 tsp each.

Step-by-step cooking recipe:

Prepare all the necessary ingredients. It is advisable to take chicken flesh without skin - it gives the pilaf a not very pleasant fatty smell. Instead of sugar, you can use natural honey.

Cut the meat into not very large pieces and lightly fry in a small amount of vegetable oil.

It is advisable to take white or red onions; these varieties have a milder taste. If you come across a sharp onion, dip it in hot water for a few seconds, this will remove the excess sharpness. Chop the onion and carrot into thin rings or bars.

Add the vegetables to the meat and continue to fry for a few more minutes. Do not fry too much - just simmer the vegetables to soften them.

Rinse prunes, dried apricots and raisins in running water and add to meat and vegetables.

Sort out the rice cereal, wash it and add it to the food in a cauldron.

Spread the rice over the entire surface of the casserole so that it lies in an even layer.

Fill the food with water and place on high heat.

Turn on high heat and bring the pilaf to a boil. Gradually reduce the heat to low, cover the cauldron with a lid and continue cooking the pilaf until cooked for another 20 minutes.

When all the liquid has boiled away, remove the cauldron from the stove and wrap it in a warm blanket or wrap it in a kitchen towel. Let the pilaf cook for another 10 minutes until done.

Mix carefully and serve the spicy pilaf to the table.

Bon appetit!

Sweet pilaf with prunes and raisins can serve both as a main dish and as a side dish. It goes well with any meat snack, but it is best suited to diversify the table during fasting or dieting.

2 medium onions or one large one, finely chopped.

Grate the carrots on a coarse grater.

Cut the sweet bell pepper into strips.

Rinse the raisins in a colander with cool water, cut the prunes into thin strips.

Pour half a glass of vegetable oil into the frying pan and fry the vegetables for 5 minutes, adding them to the frying pan in the following order: onions, carrots, bell peppers. Don't forget to stir.

Add prunes, raisins, 2 teaspoons of cumin, 2 teaspoons of salt and 2 teaspoons of dried basil to the vegetables. Mix all ingredients, simmer for another 5 minutes.

Wash the round rice and place it in a frying pan.

Mix all the ingredients, add 4 cloves of peeled garlic and fill it all with water so that it is 1 knuckle above the grounds. Cover the pilaf with a lid, reduce heat and cook until the water has completely evaporated, about 20-30 minutes.