Pilaf with dried fruits is not a dessert, but a full-fledged main course that is suitable for vegetarians, those fasting, and anyone who loves variety in food.
The main rule of this Eastern dish is that it must be crumbly. This means that the rice for it should be of certain varieties – basmati, jasmine, devzira (the Central Asian variant), Valencia, indica, or 'regular' long-grain rice.
Any of the listed rice varieties pairs perfectly with both white and dark raisins, dried apricots or prunes, prunes and dates, as well as dried cherries or cranberries, nuts, and pumpkin seeds. Perfect the flavor by adding vibrant spices – turmeric, sweet paprika, and dried mint.
By the way, pilaf (another name for the dish) can be made from other grains – bulgur and other wheat grains without steam processing or exotic wild cargo rice. The latter has a high amount of beneficial nutrients (especially proteins) and fiber and has a sweet nutty flavor – just what is needed for such a pilaf.
INGREDIENTS FOR 2 SERVINGS
200 g basmati rice 1 tbsp dark raisins 1 tbsp light raisins 4 pieces dried apricots 4 pieces prunes 50 g pumpkin seeds 1 tsp ground turmeric 0.25 tsp sweet paprika 0.5 tsp dried mint 4 tbsp vegetable oil 2 sprigs of mint salt
RECIPE PREPARATION
Step 1
Scald the dried fruits with boiling water and dry them with paper towels. Cut the dried apricots and prunes into slices.
Step 2
In a deep skillet, heat the vegetable oil and add the dried fruits and pumpkin seeds. Season with paprika, dried mint, and turmeric and sauté for 3 minutes. Add the rice to the skillet, salt it, and pour in 350 ml of hot water. Cook covered over low heat for 15 minutes. Stir gently a few times.
Step 3
Serve the pilaf on plates and sprinkle with chopped mint.
