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 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.
Serve sweet lean pilaf as a separate dish or with meat dishes.
Bon appetit!
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!
Pilaf is a dish with its own cooking traditions. There is an analogue of this dish in the cuisines of all nations. In addition to traditional recipes, pilaf is prepared with seafood, fish, fruits and vegetables. Pilaf with prunes is suitable for a children's menu or during Lent if prepared without meat.
Pilaf with prunes - basic cooking principles
The principle of preparing pilaf with prunes is practically no different from the traditional one. But due to dried fruits, the taste of the dish is richer.
You can use any rice for pilaf. If you are afraid that the pilaf will not turn out crumbly, prepare it from steamed long-grain rice. The cereal is washed, constantly changing the water.
Prunes and other dried fruits are pre-soaked in warm water for about half an hour. Then the water is drained, and the dried fruits are washed and dried.
In addition to rice and dried fruits, you will need carrots, onions and meat. Vegetables are peeled and cut into thin bars. The meat is washed, cut into portions and placed in a cast-iron duck pot or cauldron. Lightly fried. Add vegetables. As soon as they become soft, add dried fruits cut into strips and fry the carrots until golden brown.
At this stage, the washed rice is placed in the cauldron. Pour boiled water, cover with a lid and cook over low heat until the cereal absorbs all the liquid.
Of course, the dish is salted and seasoned with spices. The finished pilaf is mixed and served after cooling slightly.
Pilaf can also be cooked in a slow cooker.
Recipe 1. Pilaf with prunes and chickpeas
Ingredients
a glass of short grain rice;
spices for pilaf;
a glass of chickpeas;
three quarters of a glass of prunes;
a quarter glass of olive oil;
two carrots;
six cloves of garlic;
bulb.
Cooking method
1. Rinse the rice, replacing the water several times. Then pour hot water over the cereal and leave for half an hour.
2. Peel the carrots, wash and grate coarsely. Chop the peeled onion into small cubes.
3. Wash the prunes and cut into medium pieces.
4. Pour olive oil into a cast iron cauldron and heat it well. Add spices to the oil and fry for a minute. Add the chopped vegetables and fry for about three minutes over moderate heat, stirring constantly.
5. Wash the chickpeas and cook until half cooked.
6. Once the vegetables are soft, add the prunes and chickpeas. Continue frying for another three minutes.
7. Drain the water from the rice and place it in a cauldron. Spread it in an even layer.
8. Salt a glass of water and carefully pour it into the cauldron. The liquid level should be half a centimeter above the rice. Once the contents boil, turn off the heat. Place peeled garlic cloves in the middle. Cover with a lid and cook for another 35 minutes over low heat.
9. After the allotted time, open the lid and collect the rice in a mound in the center. Cover again and cook over low heat for another seven minutes. Remove from heat and stir.
Recipe 2. Pilaf with prunes, dried apricots and raisins
Ingredients
two glasses of rice;
50 g sugar;
half a glass of dried apricots;
3 g cinnamon;
half a glass of raisins;
three buds of cloves;
half a glass of prunes;
butter - half a stick.
Cooking method
1. Wash the rice grains under the tap until the water runs clear. Then pour warm salted water over the rice and leave for two hours. After the allotted time, drain the water and wash the rice thoroughly.
2. Place a saucepan with three liters of water on the fire, salt it and bring to a boil. Transfer the rice to boiling water and cook for eight minutes, stirring frequently. Place the cooked rice in a colander and rinse.
3. Wash raisins, dried apricots and prunes in hot water. Melt the butter in a frying pan. Add dried fruits to it, add sugar, add cloves and lightly fry over medium heat for three minutes.
4. Place the rice in a cauldron, add fried dried fruits and heat over low heat for about ten minutes. Mix pilaf with prunes, dried apricots and raisins, place on plates and serve, sprinkled with cinnamon and poured with melted butter.
Recipe 3. Pilaf with prunes and chicken
Ingredients
400 g carrots;
half a head of garlic;
400 g onions;
nine pieces prunes;
half a kilogram of chicken fillet;
300 g Basmati rice;
seasonings for pilaf;
Cups of purified water.
Cooking method
1. Chop the peeled onion into small cubes. Peel the carrots, wash and chop into thin strips. Place the chopped vegetables in a cauldron with heated oil and lightly fry.
2. Remove skin and bones from the chicken breast. Wash under the tap and cut into medium pieces. Place the chicken with the vegetables, add salt, season with pilaf spices and stir.
3. Pour in a little boiled water and simmer over moderate heat until the meat is cooked. The liquid should almost all evaporate.
4. Rinse the rice thoroughly. Fill with cold water and leave for half an hour. Then drain the water and transfer the rice to the cauldron.
5. Fill the contents of the cauldron with hot salted water so that the liquid level is half a centimeter above the rice.
6. Place unpeeled half a head of garlic in the center of the rice. Place washed, pitted prunes around the edges. Cover with a lid and cook the pilaf over medium heat for ten minutes. Then remove from heat and leave the pilaf without opening the lid for another half hour.
7. Remove the garlic from the pilaf, stir and place on plates. Serve with pickled or fresh vegetables.
Recipe 4. Fruit pilaf with prunes, dried apricots, raisins and figs in a slow cooker
Ingredients
purified water - four measuring cups;
salt – 5 g;
two carrots;
turmeric – 3 g;
figs - a handful;
vegetable oil – 50 ml;
dried apricots - a handful;
prunes - a handful;
raisins - a handful.
Cooking method
1. Rinse dried fruits and soak in warm water for half an hour. Then drain the infusion, and place the dried fruits on a paper towel and dry. Cut the prunes and dried apricots in half, and chop the figs into small pieces.
2. Peel the carrots, wash and chop the vegetable into thin short strips.
3. Pour vegetable oil into the bowl of the device and place the prepared ingredients in this order: carrots, raisins, halves of prunes and dried apricots, figs. Season everything with turmeric on top.
4. Rinse the rice grains by changing the water seven times. Place the washed cereal on top of the dried fruits and level it, distributing it evenly along the entire perimeter.
5. Dissolve salt in boiled water and carefully pour it into the bowl with dried fruits and rice. Close the lid of the device tightly. Start the “Pilaf” program and cook until the beep sounds.
6. Stir the finished pilaf with a wooden spatula and serve with pickled or fresh vegetables.
Recipe 5. Pilaf with prunes and apples
Ingredients
rice cereal - a glass;
butter – 20 g;
half a liter of drinking water;
sugar – 100 g;
ten pieces prunes;
two apples;
half a glass of raisins.
Cooking method
1. Pour a couple of glasses of purified water into a cast iron cauldron and put it on fire.
2. Wash the raisins in hot water and place them in a cauldron with boiling water. Add a piece of butter and sugar here.
3. In a separate container, wash the rice until the water becomes clear. Transfer it to a cauldron, stir and cook until boiling over high heat. Then reduce the heat to medium.
4. Wash the prunes, remove the seeds and cut the pulp into cubes. Wash the apples, peel them, cut them in half, and remove the core. Cut the fruit into small pieces.
5. When the rice has absorbed enough water, add prunes and apples to the cauldron. Continue cooking until tender, over low heat, stirring occasionally. When the rice has completely absorbed the water, remove the pilaf from the heat and, without opening the lid, leave the dish to sit warm for another half hour.
Recipe 6. Pilaf with prunes and quince
Ingredients
rice - three glasses;
two apples;
ten prunes;
eight quince fruits;
dried apricots - half a glass;
raisins - glass;
a glass of melted butter.
Cooking method
1. Rinse the rice grains, changing the water constantly until it runs clear. Place the rice in a bowl and cover it with water for forty minutes.
2. Place a cauldron of water on the fire. As soon as the water starts to boil, add salt and add the soaked rice to it. Cook, stirring, until the rice grains are soft on the outside but still slightly firm on the inside. Place the rice in a sieve and rinse with hot water. Leave to drain all the liquid.
3. Wash the cauldron and put it back on the fire. Melt the butter in it. Wash the quince, cut out the core and damaged areas, and peel. Cut the fruit pulp into small cubes.
4. Soak prunes and dried apricots in hot water for half an hour. Drain the broth and chop the dried fruits into strips. Place prunes, raisins, quince and dried apricots in melted butter. Sprinkle with sugar, stir and simmer over low heat for ten minutes.
5. Place rice in a cauldron, pour a glass of water over it, cover with a lid and cook for 20 minutes over low heat. Remove the cauldron from the heat and leave the pilaf to steep under the lid for half an hour. Stir.
The amount of water may vary depending on the type of rice, so follow the recommendations on the package.
If the dried fruits are soft enough, you don't have to soak them.
It is advisable not to grate the carrots, but to cut them into thin strips.
Add salt and spices halfway through cooking.
The pilaf is not stirred during the cooking process. This is done before serving.
Wrap the cauldron with pilaf in an old jacket and leave it for an hour - this will make the pilaf even tastier.
Pilaf is a fairly common dish and not only in Central Asia. Today we will prepare pilaf using a classic set of products, and for piquancy, add prunes and raisins. The first secret of pilaf is in choosing dishes - you need metal dishes (not enameled) with a thick bottom. If you have a cauldron, this is the best option. The second secret lies in the proportions in which we calculate the weight of products for pilaf. Based on the amount of meat, we take the same amount of carrots by weight, and 2 times less rice.
So, the ingredients for pilaf:
- Fresh pork 500 gr
- Steamed rice 250 g
- Carrots 500 gr
- Onion 200 gr
- Vegetable oil 3 tbsp.
- Raisins 100 gr
- Pitted prunes 100 g
- Spices for pilaf
- Garlic 1 head
Preparation:
- The first operation when preparing pilaf is heating the cauldron itself and vegetable oil (this is the third secret).
- So, first you need to heat the cauldron over high heat, pour vegetable oil into it and also heat it up. We determine the readiness of the oil by a strong crackling sound.
- Wash the fresh pork, cut it into small pieces, dry it with a kitchen towel and put it in oil. Fry, stirring occasionally.
- Peel the onion and cut into small cubes. When the characteristic smell of fried meat appears and a crust begins to form on the pieces, add the onion and fry it along with the meat.
- The entire cooking process is still going on without a lid, in an open cauldron and over fairly high heat.
- Peel the carrots and grate them on a coarse grater or cut them into thin strips. Add carrots to the well-fried meat and onions and level the surface with a wooden spatula. We set the heat to low until we add the rice last.
- Place pre-washed raisins and pitted prunes on the carrots in an even layer. Place the rice washed in several cold waters on top, level its surface, and compact it.
- Using a knife, make a funnel in the center of the rice. Pour cold water in a small stream over the blade of the knife, directly into the funnel. Pour enough water so that the pilaf is covered by 1-1.5 cm on top.
- We increase the heat, but make sure that the pilaf boils evenly. Salt and pepper the pilaf and add spices. It is good to add turmeric, which will turn the rice golden yellow.
- And the final ingredient is a head of garlic. We peel only the top layer of husk, leaving the head of garlic intact. We insert it into the middle of the pilaf.
- There is no need to cover the pilaf with a lid during cooking, but when all the water has boiled away, you can close the pilaf, turn off the heat and leave the pilaf to simmer for 20-30 minutes.
- Now you can serve. Do not forget to remove the head of garlic, which gave the pilaf its beneficial substances and smell. I think you noticed that the ingredients of the pilaf are not mixed during cooking.
Usually pilaf is laid out on a common dish in such a way that rice is the bottom layer and meat is the top. In the middle we will have a layer of red carrots and raisins with prunes. This arrangement of products gives the dish an originality and appetizing appearance.
