Prepare an unusual dish - pilaf with quince. The recipe is specifically designed for vegetarians and those who fast. There are many different cooking options, we offer some of them.
Pilaf with quince. Vegetarian Recipe
For pilaf you will need:
- several quinces (2-3 depending on size);
- garlic is a medium-sized head;
- small carrots;
- chickpeas (soaked overnight) - about 100 grams;
- two small onions;
- a pinch of sugar;
- 80 ml vegetable oil;
- a little more than 1 cup of rice (you can take basmati rice);
- a few slices of fresh chili pepper;
- cashew nuts - about 50 grams;
- raisins (washed, light) - about 50 grams;
- green peeled pistachios - 2 tbsp. spoons;
- zira, dried barberry, turmeric, salt, freshly ground pepper.
Cooking technology
Pilaf with quince is prepared, like a regular meat, in a deep cauldron or a thick-walled pan. Heat up the required amount of vegetable oil. Wait for the moment when a light blue haze comes out of the cauldron. After that, you can throw onions, which are previously chopped into rings or half rings. Pass it in oil for several minutes. Cut the carrots into thin slices. This is best done with a knife, but a special shredder will do. Add carrots to the onion. Fry for 5-7 minutes, and then send the pre-soaked chickpeas to the cauldron. Now it’s the turn of sugar, chili pepper, raisins, pistachios, zira, turmeric and barberry. Salt a little, put the pepper. Cut the quince, remove the core. Add the pieces of fruit to the cauldron. Stir, fry. While the fruits and vegetables are languishing and saturated with the aromas of seasonings, rinse the rice. After 15 minutes, sprinkle it with the rest of the ingredients. Pour in vegetable broth or plain water. The liquid level should be two and a half fingers above the level of rice. Put the whole head of garlic. Wait for the moment when the pilaf with quince boils. The recipe involves setting a minimum level of fire and cooking with the lid closed. We don’t touch the cauldrons for 40 minutes. After carefully mix all the products. We try on salt. We spread it on a large dish with a slide. Top with a head of garlic and sprinkle with herbs. Everything is ready.
Pilaf with quince. Meat recipe
Meat lovers will not be left out. Pilaf can be cooked with meat and fruit. To do this, take:
- meat (chicken, lamb, veal) weighing 1 kg;
- 300 gram vegetable oil;
- carrots weighing 800 grams;
- onions weighing 150 grams;
- quince ripe weighing 400 grams;
- garlic, zira;
- washed rice weighing 500 grams.
Cooking technology
For this recipe, take the chicken flesh. You can take pieces with bones. Choose as you like best. In a large cauldron, heat the oil. Chop the onions in half rings. Peel the carrots, cut into small slices with a knife. In the hot oil (you can use melted pieces of fat tail fat), lay the pieces of meat. Fry them over high heat until golden brown. Add the onion. Fry the ingredients for another 5-7 minutes, add carrots. Cut quince into pieces, put in a cauldron. Pour washed rice after 7-10 minutes. Pour the pilaf with quince and chicken with water, salt, add a little zira, a head of garlic. Gently spread the rice over the cauldron. Set the maximum fire, wait for the water to boil. As part of the liquid boils, reduce the stove to a minimum and cook the pilaf until the rice softens. Gently place the finished dish on a plate. Put the pieces of meat and quince on top, sprinkle with herbs. Serve to the table.