Pilaf with quince: recipe

Prepare an unusual dish - a pilaf with a quince. The recipe is specifically designed for vegetarians and for those who are fasting. There are many different cooking options, offer some of them.

Pilaf with a quince. Recipe for Vegetarians

For pilaf you will need:

• A few pieces of quince (2-3 depending on the size);
• Garlic - a head of medium size;
• A small carrot;
• Peas chickpeas (soaked for the night) - about 100 grams;
• Two small onions;
• A pinch of sugar;
• 80 ml vegetable oil;
• Slightly more than 1 cup of rice (you can take rice "basmati");
• A few pieces 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.

Technology of preparation

Pilaf with a quince is prepared, like a common meat, in a deep cauldron or a thick-walled frying pan. Preheat the required amount of vegetable oil. Wait until the moment when lightly blue smoke comes from the cauldron. After this, you can throw an onion, which is previously cut to rings or semirings. Pass it in the oil for a few minutes. Carrots cut into thin slabs. It is best to do this with a knife, but a special shredder will do. Add the carrot to the onion. Fry for 5-7 minutes, and then send the pre-soaked chickpeas to the kozanok. Now turn the sugar, chili pepper, raisins, pistachios, zira, turmeric and barberry. A little salt, put the pepper. Cut the quince, remove the core. Pieces of fruit add to the cauldron. Stir, fry. While the fruits and vegetables are languishing and saturated with the flavors of seasonings, rinse the rice. After 15 minutes, pour it on the rest of the ingredients. Fill with vegetable broth or plain water. The liquid level should be above the level of rice by two and a half fingers. Lay the whole garlic head. Wait until the moment when the pilaf begins to boil with a quince. The recipe provides for setting a minimum level of fire and cooking with the lid closed. We do not touch the cauldron for 40 minutes. After gently stir all products. We try for salt. Spread on a large dish slide. On top of the head of garlic and sprinkled with herbs. All is ready.

Pilaf with a quince. Recipe with meat

Fans of meat will not stay aside. Pilaf can be cooked with meat and fruits. For this you need to take:

• Meat (chicken, lamb, veal) weighing 1 kg;
• Vegetable oil of 300 grams;
• Carrots weighing 800 grams;
• Onion weighing 150 grams;
• Quince ripe weighing 400 grams;
• Garlic, zira;
• Rice washed with a weight of 500 grams.

Technology of preparation

For this recipe, take the flesh of the chicken. You can take bits with bones. Choose how you like best. In a large cauldron, heat the oil. Chop the onion rings. Carrots clean, cut with a knife on brusochki. In incandescent oil (you can use melted pieces of fatty fat), put pieces of meat. On a strong fire, fry them until golden. Add the onion. Fry the ingredients for another 5-7 minutes, add the carrots. Cut the willow into pieces, put it in the cauldron. Rinse the rice after 7-10 minutes. Pour the pilaf with quince and chicken with water, salt, add a little zira, garlic head. Gently distribute the rice to the kazan. Expose the maximum fire, wait for the boiling water. As a part of the liquid boils away, reduce the plate to a minimum and cook the pilaf until the rice softens. Gently place the prepared dish on a plate. Lay the pieces of meat and quince on top, sprinkle with greens. Serve to the table.