Fruit pilaf: a recipe for sweet tooth and not only

Probably everyone knows that the plov recipe is known from ancient times. It was served on large festivals in many nations, it was often considered a curative remedy for the exhaustion of the body. And in the East, from where he came to Russia, it was prepared, as a rule, by men. This article does not talk about traditional pilaf, but about dessert, which is prepared with fruits. So, let's see how to make a sweet pilaf.

Fruit pilaf: a recipe with dried fruits and spices

This pilaf we will cook in the oven, so we take the roasting tin and put 200 grams of basmati rice into it, fill it with water (1 to 2) and put a pinch of saffron. 100 g prunes, the same amount of dried apricots and ½ stack. Raisins light crushed and put in Fig. Sprinkle 10 peeled pistachios, put the butter cut into small pieces (enough 50 g), always cover with a lid and bake for 30 minutes. Then pour 100 grams of cream mixed with vanilla, and another 5 minutes. We languish in the oven.

A set of dried fruits and spices in this recipe can be changed to your taste and the availability of products. You can add cinnamon, apricots, figs or dried plums, and instead of pistachios use sesame or almonds. In short, there is room for imagination.

Fruit pilaf: recipe with syrup

Boil a half cup of rice in slightly salted water until half cooked. Be sure to rinse it with cold water to make it crumbly. At the bottom of the enameled pan put a thin layer of ordinary dough, on top - half a glass of rice mixed with 50 g of melted butter, smooth the layer. Then put the remaining rice, put another 50 grams of oil on top, cover and simmer on very low heat for about 30 minutes. (The rice should be completely ready).

In a deep frying pan on butter cream fry 200 g raisins and dried apricots, 3 peaches, 100 g of almonds, a glass of plum. In the saucepan, cook the syrup. It consists of 2 spoons of honey, ½ stack. Grape or pomegranate juice, 2 tablespoons of sugar, a small spoonful of cinnamon and 2 cloves of cloves. Put the fruit in the syrup and boil for 5 minutes, after which the resulting syrup with fruits is poured into rice and mixed.

Fruit pilaf: a recipe with dried fruits and spices on corn oil

For this dish you will need 2 stacks. Long-grain rice (preferably pink). It must be washed, must be dried and put in a frying pan with corn oil. Fry with constant stirring until golden brown. Then to the rice, add 70 grams of dried apricots, as much white raisins, 50 grams of crushed figs and 100 g of dates dried and chopped. There we put 2 spoons of dried barberry and 50 g of almonds. You can slightly podsolit. Then rice should be poured with boiling water (that the water was 3-4 cm above the rice). Tightly close the frying pan and simmer on low heat until the rice is ready.

Pilaf with vegetables and fruits

When cooking pilaf it is possible to combine fruits and vegetables. 120 ml of water is boiled, throw there 50 grams of rice and 20 g butter butter. We cook for 15 minutes, and then put it on the steam bath, where we languish until ready. 20 g of carrots, 10 g of green peas and 30 grams of cabbage are boiled separately, all cut into small pieces. 20 g of prunes and 5 g of raisins are put in a saucepan, we also add rice and vegetables and put on a water bath for half an hour.

Fruit pilaf: recipe with rice cooked in Azerbaijani style

2 stacks. Rice thoroughly washed and 15 minutes. Soaked in warm water. Then mix 1.5 stack. Water with 2.5 stacks. Fat milk and cook rice in them. When it is almost ready, rinsed with boiling water, dried, laid out on a cloth, and put it in a deep saucepan, the bottom of which is lined with kazmag. From above put a piece of oil and take it for about 5 minutes, so that the oil is absorbed.

Kazmag for sweet pilaf is prepared this way: 1.5 stacks. Flour mixed with 1 egg, 25 g of oil, 1 teaspoon of sugar, the same amount of cinnamon ground and diluted with a spoonful of water. We knead the dough, roll out a thin layer, which we put in the bottom of the dishes. Then lubricate with oil and lay out the rice. Kazmag protects rice from burning, and it is perfectly fried. It is served with pilov together with butter and cinnamon.

To the prepared rice add fruit: raisins, peaches, cherry plum, dried apricots and any others at own discretion. A fine addition will be finely chopped walnuts and cinnamon.