Spicy dried persimmon with rice and rosemary (side dish or main dish)

Spicy dried persimmon with rice and rosemary (side dish or main dish)

Category: Vegetable and fruit dishes

Ingredients
Persimmon
Boiled loose rice
For the marinade:
Coarse sea salt
A mixture of your favorite spices
Fresh or dried rosemary
Fresh or dried thyme
Balsamic vinegar
Olive oil (vegetable)
Dried herbs
Garlic

Cooking method

• I don’t know about you, but our winter is not only tangerines, but also awesome, ripe, bright, ripe persimmon at an affordable price.
• I love it in any form, and most of all according to my mother's old recipe. Mom would put her in the freezer to freeze her to the bone. And then defrost it. It was necessary to eat it with a spoon, but its taste is simply indescribable!
• But I wanted to do something with her! Remembering my successful experiment with plums in the microwave, I decided to do all this with persimmon and serve it with rice. I really liked the result. Therefore, I hasten to share with you.
• Here is my persimmon. For drying, it is best to use a large fleshy Kaki. There she is
• If the skin makes her feel "viscous", then it is better to get rid of it. However, this does not bother me. I love her any.
• We cut it as you like best. You can do this , but it can be smaller. I cut such segments into three more parts. Now we are preparing the marinade. We will mix everything in the proportion that you like to taste. But remember that persimmon is very very sweet. If during the preparation of the marinade there is not enough, then you can safely add salt, pour with oil or balsamic. Persimmons are not as watery as plums or tomatoes. So there won't be much juice.
• 
• So, the persimmon is chopped and the marinade is ready. Put the persimmon in a bowl and fill it with marinade so that it is well smeared in it.
• Then put one layer of paper towel on the microwave plate and distribute the persimmon pieces not very tightly, like this
• We start the microwave for 3 minutes at 800 power. When to stop, open the door for 5 minutes. Then we will repeat it again and again let it settle. Repeat the process 5 times. Then remove the persimmon on the table for 20 minutes.
• Of course, I cooked several dishes at once, did a lot of things at once and the time of 5 minutes of course dragged on - "HEY, I FORGOTTED !!!". The main thing is to open the door !!!! And the time period can be violated.
• The type of persimmon changed every time. After a long rest, the persimmon was covered with such a beautiful and fragrant baked crust.
• After rest, we will continue to dry the persimmon several more times for three minutes after five. In the process, we try and look for our taste, the added marinade or its components: salt, spices, balsamic. I constantly lacked balsamic.
• The finished persimmon can be folded into a jar, add more marinade, or just pour a little oil and refrigerate.
• Serve with freshly cooked boiled, crumbly, hot rice, pour over with olive oil. It turns out insanely tasty. The husband ate of course with meat. And I was already very satisfying.
• 

Note

Microwave-dried spicy plums (experiment) (Tumanchik)


I love dried plums. The prepared jar was kept in my refrigerator for six months. They ate it, but you still want to. And it turned out that winter tomatoes from the store are better dried than summer ones. But, what is especially pleasant - unlike plums and tomatoes, persimmon loses much less weight when cooked.
Try dried persimmons. It is very useful. I invent a sweet version for dessert dishes.
With love, your Tumanchik!

Gorgeous recipe !!! I have never heard of dried persimmon (I also loved it after the freezer). Ira, what a clever girl you are, everything is so cool, accessible and on time

and plums interested me even more, I will study

I take it to bookmarks. Thank you very much for the tempting recipe for a delicious and healthy (and even all-season) dish

[Irina]

Irina, what a beauty! I also love persimmon as an ingredient in a side dish! A trifle, but what an exotic taste!
I ran to the store.
And in the oven, probably, too?

Irisha, I never cease to be surprised.
You know, I just realized that I urgently need to go to the store. Buy persimmons.

[Tumanchik]

Tumanchik, Irishka will eat this only in my family, but it does not upset me, well, maybe my mother will also join in to try. I love lance very much, and I really like sweetish additives to rice porridge. Thank you for the recipe. I take it to the bookmark.

[Irochka]

Oh, Irochka...! How delicious, for sure, If I ever manage to hide persimmons from my family

(PatAmushta will be eaten, no matter how much you buy it)

, then I will definitely cook it according to your recipe

And I won't write anything about anything, I'm in a row

Oh Irinka-fulyuganka! I haven't moved away from your beets, but here it is ... I will definitely do it, I already feel that it is delicious. Fortunately, the holidays are planned and you can lock yourself on the kufna and try everything that fits

[Bona fide]

Bona fide, IvaNova, Trishka, V-tina, Shyrshunchik, toffee, liliya72, my dear hostess girls! Thank you for paying attention to the recipe!

And in the oven, probably, too?

sure you may. it will just take longer and taste a little different. delicious, do not hesitate. just a slightly different taste.

Irishka will eat this only in the family, but it does not upset me

Tanyusha, that's all the charm is that you can cook a small portion along the way in the micr. One (though large) persimmon was enough for two with my husband and also in a jar in the refrigerator. You do this a lot in the oven, since you are already stoking, then ...
And, most importantly, persimmon, unlike plums and tomatoes, lose much less weight.

Irochka, thank you very much for the wonderful recipes This is without a doubt my food, only we don't keep the microwave at home, in the oven at what temperature should I dry? I did plums in the dryer this year, I liked it very much, I think maybe I can do such a trick with persimmon, it's true for a long time ...
In general, the idea with dried persimmon is very cool !!!

In general, the idea with dried persimmon is very cool !!!

Thank you very much Victoria for appreciating the idea.

in the oven at what temperature to dry?

I think from 120 to 100. depending on the oven.
Thank you so much for your kind words.

In general, the idea with dried persimmon is very cool !!!

Girls how delicious it is when it stands in the fridge. She opened the jar and was stunned - the aroma is breathtaking, the crust is soft and does not knit at all. Just a fairy tale! Sharpened with ham and bread!
and I did so little?

Thanks for the recipe, it turned out very tasty. Dried in a dryer, 7 hours, 50 degrees.