Pilaf with dried fruits and quince (without meat)

Pilaf with dried fruits and quince (without meat)

Category: Dishes from cereals and flour products

Kitchen: uzbek

Ingredients
Basmati rice	0.5KG
Raisins white	100 g
Black raisins	100 g
Dried apricots	100 g
Quince	3 pcs
Grape seed oil	200 g
Bulb onions	2 goal
Carrot	300 g
Water	of necessity
Barberry	taste
Zira	taste
Turmeric	taste
Salt	taste
Garlic	2 goal

Cooking method

Pilaf ... without meat, lean, so


Well, I finally managed to get to pilaf "without meat." Moreover, there was also a post outside, so everything came together and ..., in general, the story of Marat Abdullaev about pilaf with quince was very appropriate. And he always writes beautifully and tasty, and even the weather outside is spring, these factors all contributed.

Almost everything you need is in the picture. I took rice basmati - half a kilo. One hundred grams of raisins and the same amount of apricots. Apricot is my already creative addition to the recipe described by Marat.

Rice must be washed well. Rinse very well. I began to use Stalik's advice lately. In practice, I was convinced that he was right.
First, soak the rice for half an hour in warm water. Well so warm. Eighty degrees. And only then washed. And when he washed it, he again poured it with the same water and set it aside. Let it stand for the time being.



Dried fruits. Here, of course, we must take the best. Don't even hesitate.



We wash and fill with hot water. And also - let them bathe themselves until it comes to them.



Quince. After peeling the quince, cut one into slices. I ruined every quarter three times more. And the second one (in fact, I had two more of them) in such pieces.
At first I thought I had cut it a bit, but then I was convinced that I did everything right. If the pieces were smaller, they would most likely be boiled.



And pour all these pieces with hot water. Note that I started with this operation. I did this with a simple goal. So that the water from the quince would take more of the taste and aroma of the quince. Why - you will understand later and agree with me.



Let's start cooking.
We heat the cauldron and pour vegetable oil into it. Two hundred grams. What kind of oil to take? A matter of taste. I took from grape seed. And the mix turned out because there are less than one hundred grams left in one bottle. I had to add from the second one.



As soon as the oil is hot, we send part of the quince, which we cut into slices, into the cauldron. The reaction will be violent - take care of your hands.



Constantly, but very delicately, stir the quince. Fry, in general. To make it beautiful and the taste of the quince becomes very interesting. I could not resist, ate one. It turned out very interesting.
Naturally, we remove the quince from the cauldron and also set it aside until the right moment.



Then - traditionally. First, I sent the bow to the cauldron. Although Marat advised to start with carrots. But most likely the stereotype and habit worked for me. In general, as the onion turns transparent, send the carrots to the cauldron and stirring constantly ...



… We fry it with onions until the already well-known state “until the carrot hangs its legs”. In general, carrots should be roasted until soft and firm.
The fire under the cauldron is already much “below average”.



Then quince goes to the cauldron. The part that is in pieces. Stir and stir a little, do not even fry, but grind well.



I put the dried fruits into the cauldron with the water in which they were ..., in general, I put it with it.



Delicately, I will not tire of repeating this moment, from the bottom, trying not to wrinkle anything, mix and wait until the squealing resumes in the cauldron. The water, whatever one may say, has cooled down.
And then let it sweat for about ten minutes.
Fire is still the same. "Below the average".



Spice.Barberry, cumin (and what pilaf is there without them?), And turmeric. And then mix.



And then we pour water into the cauldron. The one in which there was a quince. I got about two liters of this water. Running a little ahead, I will say that I did not add more water. It was enough to cook the zirvak and rice.



Cook Zirvak "as always". Over low heat to prevent a strong boil. So ... lazy bubbling. Salt, as usual, salt zirvak. Until lightly salty. Drown a couple of heads of garlic in a zirvak - it will not be superfluous.
I cooked the zirvak for about forty minutes. Then I tried quince and so on. You know, everything was "married" in a very high quality and saturated with a "floating" spirit. Even Stalik was right when he said in his video about such a pilaf that there was a real feeling that we were cooking ordinary pilaf ... with meat.



Figure: Drain the water, and carefully place 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.



In the process, it is necessary to stir the rice slightly without going deep and level it again. Fifteen to twenty minutes later (depending on rice and temperature) I strongly advise you to pierce the entire layer of pilaf, to the bottom of the cauldron.
To enable the rice to soak with zirvak better and to evaporate the water.



As soon as the rice reaches the "almost ready" state and almost all the water evaporates, we traditionally collect the "slide".
We bury the garlic in it, cover the hill with slices of fried quince.



And cover the slide with a bowl. Cover it very tightly so that nothing escapes from under the lid.
There is no longer any fire under the cauldron. So embers. Well, you can throw a few splinters.
For about twenty minutes, at least, it is necessary to bring the pilaf under a bowl.



Somehow it will be under the bowl.
Remove the garlic and quince on top and mix the pilaf gently.



Well, actually here.



I achieved what I wanted. We like pilaf not dry. But the friability of rice has not gone anywhere. It turned out very tasty. Taste? Of course - sweetish. But not sweet, namely - a kind of delicate sweet note.
By the way, if we ignore fasting, that is, lean food, for example, for a “children's” table, such pilaf will be very appropriate!
Angela at the meal!

Chur, I'm the first on such a pilaf! What a beauty!!! As always, everything is magical !!!

[Ivanych]

Ivanychas I love to read your recipes, so captivating and detailed!
I am still in quiet admiration for your recent peasant solyanka, but I will not even undertake to repeat, - I do not have so much responsibility and hard work in me. Pilaf is another matter, a more familiar dish, we love quince and rice, but our hands have not yet reached lean pilaf, but now I will definitely make it.
Thank you!

[flooded with the same water]

And how washed, again flooded with the same water and put it aside.

Already great! It feels like the work on the bugs is done!
Rice, washed and left without water, turns into a slice!

Already great! It feels like the work on the bugs is done!
Rice, washed and left without water, turns into a slice!

The Stalik convinced me that steeping rice is more correct! He has a very detailed video on this topic. No fussing and slogans. If you haven't seen it, I recommend finding and seeing.

[it wasn't about soaking]

Actually i it wasn't about soaking... Some rice varieties do not need to be soaked at all.
And I said before and now I am talking about the fact that if you rinse the rice and drain the water, then without water, rice should not be left categorically - then it will simply crack, will crumble into small pieces!

I have already said about soaking and so on.

The explanation - "why" is better than Stalik, in my opinion, is more difficult to do.

I don’t know what guided the dear Stalik (I didn’t see it), I have my own reason, but I also always soak rice, sometimes even for a whole day, and I keep it in water half the time, then I drain and leave the rice wet, just under cover. It does not turn into any kind of cut, the only thing is that less water is required for cooking and this must be taken into account.

but I also always soak rice, sometimes even for a whole day, and I keep it in water for half the time, then I drain and leave the rice wet, only under the lid.

And why is this, for a day, if not a secret? So that rice can no longer absorb anything but water?

And why is this, for a day, if not a secret? So that rice can no longer absorb anything but water?

I soak rice for a day or more, not for pilaf, but for porridge or a side dish, but really soaked rice does not boil down into a paste, but I have some kind of plebeian "Kuban" rice, trying to cook pilaf from it is an empty exercise, even soaking it, though not.

Why is that

I will never believe that with your curiosity and meticulousness, you do not know (or do not know) why cereals are soaked.

I will never believe that with your curiosity and meticulousness, you do not know (or do not know) why cereals are soaked.

Well, how can I tell you ... Rice for a couple of hours - I know, legumes, chickpeas for the night - I know. Why rice for a day - even no ideas come to mind why ...

[Kapet]

Kapet, What cereals can and should be washed, soak

[Is phytic acid dangerous: truth and myth]

Kapet, What cereals can and should be washed, soak

Everyone chooses for himself what to believe him, or not to believe ...

Is phytic acid dangerous: truth and myth

... Very often you can find information that cereals and nuts must be soaked due to the presence of phytic acid in them ...
... In fact: heat treatment destroys phytic acid. And when food enters the body, it practically does not contain phytins, and what is left in the dish is absolutely safe.

Phytic acid may even be beneficial - it has anti-tumor effects.

Conclusion: there is no need to soak cereals, nuts and beans in order to "remove phytins".

🔗

... I have some kind of plebeian rice "Kuban", trying to cook pilaf from it is an empty exercise, even soak it, though not.

Normally, pilaf is obtained from it. Do not slander.

If you haven't seen - I recommend

Hello, what is the name of Stalik's video about rice, I want to see it too?

Thank you very much, your recipes are very informative and backed up by practice. I always read them carefully and learn something again,. but I remember something that I also knew, but forgot

Hello, what is the name of Stalik's video about rice, I want to see it too?

See, under the spoiler:

what is the name of Stalik's video about rice

He has several videos about rice in general. It is worth typing in a search engine something like "Stalik about rice ..." There are definitely.

In the first video I came across, I came across details about soaking and washing rice "according to Stalik", because of which there was a lot of fuss. The sign is so short and close to the text (in the video it is at 14 minutes): wash the soaked cereal gently, gently stirring it in water with your hands, and in no case grind the rice between your palms, because it will crack and break and in the end it will turn out rice chaff is the first; and secondly, the soaked rice should not be left without water, it will begin to dry out and crack.
Here, the main thing is not to grind or dry, let alone keep it completely in water or drain it, this is the fifth thing. I pour out the water, wet rice is perfectly preserved and does not break, but I will reveal a terrible secret - it just does not dry under the lid.

And yes, I ask pilaf lovers not to write to me in PM, there are enough open topics to discuss recipes on the forum.

[Crown]

Dear Crown,
I, just like you, also want to reveal a terrible secret, the fuss arose not because of soaking rice. Every 500th I try to say that if rice just "RINSE"and drain the water and leave for a while (even half an hour), then it will crack.
Soaking or not soaking rice before cooking is a completely separate topic. And I never mentioned soaking anywhere.
But I still can't fit in my head two of your phrases that contradict each other!

soaked rice should not be left without water, it will dry out and crack.

I pour out the water, wet rice is perfectly preserved and does not break, but I will reveal a terrible secret - it just does not dry under the lid.

But I will reveal to you one more terrible secret!
As you yourself said earlier, you "soak rice for a day, well, as a last resort, drain the water in half a day and cover with a lid."
And here's a secret for you: after 12-24 hours of soaking, the rice becomes so saturated with water and becomes so wet that it is almost ready for use, and it will be absolutely purple (this is not my term at all), whether you closed it with a lid or not: it is, in principle will not crack. Everyone knows that cooked rice left in the air simply dry upbut will not crack!
There is a primitively simple way to refute my claims. If you don't mind a handful of rice ...
Take this handful of rice, rinse 7-8 times and leave for a while.
So I took it and did just that - for the sake of truth and 50 grams of rice I do not mind!
After rinsing, I drained the water, divided it into two equal parts and put it in 2 bowls: I did not cover one with anything, and I covered the other with a lid. An hour later I examined both batches of the product very carefully.
Upon closer examination, it turned out (in the photo: not covered on the left, covered on the right, unwashed in the center below, straight from the pack):
1. Covered rice has a slightly larger grain size (this is understandable, more water was eventually absorbed).


2. The washed rice has multiple transverse cracks (unfortunately here on the forum the photo is not high-resolution enough, so it will not be possible to enlarge, if someone has doubts about the cracks, I am ready to send the photo to the mail).

3. Even with a light touch, washed grains (covered and uncovered) break into several small pieces... To break unwashed rice, you need to make a lot of effort and it breaks strictly in two parts.


If all of the above I have not convinced someone, then there are two options:
- repeat the "experiment" and make sure of the reliability of my experience;
- continue to sincerely disbelieve (here I really can't change anything).

[Spring Moderator]

Hurray, hurray, the title is back!
Thank you, Spring Moderator!
Vivat, Corsica!

But I still can't fit in my head two of your phrases that contradict each other!
Quote: KroNa from Today at 05:04 AM

soaked rice cannot be left without water, it starts to dry out and it will crack.

Quote: KroNa from Today at 05:04 AM

I pour out the water, wet rice is perfectly preserved and does not break, but I will reveal a terrible secret - just it does not dry under the lid.

Igrig, the first quote from Stalik, the second mine. Turn on the logic and everything will become clear, for a tip I have highlighted the key.
Too many letters, I didn't read the whole sheet.

Too many letters, I didn't read the whole sheet.

And for whom did I try?
And someone swearingly convinced me that he read all night correspondence to the last comma? It is a pity that I have already begun to forget who it was!
And there were more letters !!!
"It doesn't happen: I remember here, I don't remember here!" (FROM)

Vivat, Corsica!

So there is a sheet with 13 lines more!