Usually, speaking of pilaf, we mean a meat dish. But there is another type of this dish - sweet pilaf from dried fruits.

Rice, dried fruits or fresh fruits are also used for its preparation. In terms of its taste, sweet pilaf is not inferior to meat one. It is perfect for baby food and for those who do not eat meat.

Below we will tell you how to make sweet pilaf with raisins.

Necessary products

• rice - 200 grams, groats can be any, at your discretion, but basmati or long-grain varieties are best;
• raisins - 100 grams, it is better to give preference to a variety that does not contain seeds;
• carrots - 1 piece;
• honey - 2-3 tbsp. spoons, if someone is allergic to honey, you can replace it with sugar;
• spices: salt, to taste, you can use cinnamon, nutmeg, cardamom, cloves for flavor;
• butter - 100 grams.

Recipe

1. Rinse the rice thoroughly several times until transparent and add water, leave for 20.
2. Sort the raisins, add hot water and leave for 10 minutes, then rinse well in cold water.
3. Peel and chop the carrots as you like.
4. Put a cauldron or a saucepan with thick walls on the fire, heat, put butter on it, melt. Send carrots, honey, aromatic spices to the pan. Fry for a few minutes, stirring constantly so that the mixture does not stick to the dishes.
5. Put prepared raisins, mix.
6. Drain the water from the rice and add to the rest of the food. Pour the ingredients over with water, so that the liquid covers the rice by about 2 centimeters. Add salt. Cover the pan with a lid and cook over low heat until the liquid evaporates for about half an hour. Sugar can be added if necessary.
7. When the liquid has completely evaporated, turn off the fire, let the finished pilaf brew for 10 minutes.

There is an even simpler recipe for such a dish, but for it you need a slow cooker. To cook sweet pilaf with raisins and dried apricots in a slow cooker, you will need the following products:

• 1 multi-glass of rice;
• 1 carrot;
• dried apricots, raisins - you determine the amount of dried fruits yourself;
• vegetable or butter oil;
• 0.5 tsp salt;
• sugar to taste;
• favorite aromatic spices.

Cooking process

1. Rinse dried fruits well, cover with hot water, leave for a while to swell.
2. Cut dried apricots into small pieces; you do not need to cut raisins. Peel and cut the carrots into small cubes.
3. Pour oil into the bottom of the bowl, put carrots and dried fruits.
4. Rinse the rice, place in a bowl on top of the other ingredients.
5. Add salt and other seasonings.
6. Pour in water so that it covers the cereal by 2 centimeters.
7. Choose the "pilaf" or "groats" mode - depending on the multicooker model. When the pilaf is ready, a signal will sound.

This recipe is simpler than the previous one, because household appliances do almost all the work.

Such a dish can be prepared for breakfast or dinner; during the cooking process, you can add other dried fruits, nuts or candied fruits - depending on your preferences. It is better to serve pilaf hot. If desired, it is seasoned with sour cream or natural yogurt without additives. In the summertime, add such pilaf with compote, a light salad of fresh vegetables or okroshka, and in winter with kefir or yogurt.

The indicated recipe will not take much time, and you will get a hearty, aromatic dish without much effort.

Rice with dried apricots is a wonderful dish for lunch at work, it is prepared in the morning and transferred to a food thermos. For some reason, it is believed that dishes with a sweet taste are always a dessert. A final meal that will leave pleasant memories and taste sensations.

However, in many world cuisines there are dishes that combine the taste of meat or fish with meat. For example, many Chinese dishes are an unimaginable combination of sour and sweet, sweet and spicy, etc. I read somewhere that such a range of combinations is due to the balancing of the properties of products from the point of view of Yin and Yang. This is beyond our understanding. However, without even going into mysticism and philosophy, we often cook at home a homemade version of gongbao - sugar.

Melt a piece of butter in a large saucepan. As soon as the butter is melted, toss the walnuts into the skillet.

Pilaf is traditionally called an oriental dish made from boiled rice with the addition of meat, vegetables and spices. However, for fans of vegetarianism and for people observing the fast, pilaf, cooked with dried apricots and raisins instead of meat, will be a real find. This recipe is perfect for a hearty and healthy breakfast. Due to its pleasant sweet taste, pilaf with dried apricots and raisins, as a rule, is very popular with children.

Preparing such a dish will not be difficult - this is a very simple and affordable recipe. Due to the lack of meat in it, pilaf is cooked quite quickly - a little over half an hour. For cooking, it is better to use dishes (cauldron or stewpan) with a thick bottom and high walls.

Recipe number 1

Required Ingredients:

- round rice (2 glasses);

- large carrots (2 pcs.);

- turnip onions (2 pcs.);

- raisins (about two handfuls);

- dried apricots (200 grams);

- vegetable oil (100 ml);

- coriander and ground black pepper (1 tsp each);

- cumin and red ground pepper (half a teaspoon of each seasoning);

- water (from 4 to 5 glasses, depending on the type of rice);

- salt, sugar to taste.

Preparation:

1. Rinse the rice well in cool water until the drained water becomes clear. Then soak the cereals in water and leave for about half an hour.
2. Cut the onions into thin half rings. Cut the peeled carrots into small strips or grate with a Korean carrot grater.
3. Rinse prepared dried fruits and soak in very hot, but not boiling water, let stand for a few minutes, and then rinse again.
4. Heat oil in a saucepan and add spices: pepper, coriander and cumin. Warm up the spicy mixture well, but not until the oil boils.
5. When the characteristic aroma of spices appears, pour the chopped onion into the oil and fry it for about 2 minutes. Then put the carrots in a saucepan and fry until soft.
6. Combine rice without water with fried vegetables, stir and leave for a while over low heat. During this time, excess moisture should evaporate, and the rice should be saturated with a spicy aroma.
7. Lightly dry the raisins and dried apricots with a towel, cut into wedges and pour into a saucepan. Mix everything and heat well over low heat. To improve the color of pilaf, you can add a little bit of turmeric (one pinch).
8. Pour in boiling water, add salt and sugar, stir and increase the heat. After the moisture is absorbed into the cereal, simmer the pilaf with the lid covered for about half an hour over low heat.
9. When the pilaf is infused, stir and place on plates.

Recipe number 2. Pilaf with dried fruits in a slow cooker

Nowadays, many housewives prefer to cook food using a multicooker. The recipe for such pilaf usually includes parboiled rice as the main ingredient.

Ingredients:

- parboiled rice (2 multi-glasses);

- water (4 multi-glasses);

- raisins and dried apricots (100 grams of each dried fruit);

- butter (100 grams);

- sugar to taste.

Preparation:

1. Pour chopped dried apricots, raisins and sugar into the butter melted in a slow cooker, mix and turn on the "frying" or "baking" mode, calculated for about 20 minutes. As a result, dried fruits, fried in oil and sugar, acquire a delicate golden hue.
2. Add pre-washed rice and mix well. Then pour water at room temperature, close the lid and turn on the "pilaf" or "stewing" program. When the time has elapsed (after a beep), the food can be served.

Pilaf cooked with the addition of dried fruits has a pleasant unusual aroma. It perfectly combines two rather interesting flavors - sweet and fried. This dish will appeal to both adults and children alike.

Sweet pilaf is a great way to diversify your daily and festive menu. There are so many cooking options for this dish that it is not possible to describe all the recipes. Each hostess 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 cereals 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, every time you can get a completely new dish for every taste. Sweet pilaf can be served for dessert, used in vegetarian and diet 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 easiest 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 glass
• Hot water - 2 glasses
• Dried apricots, raisins, prunes - 100 g each
• Vegetable oil - 100 ml
• Sugar to taste
• Salt - a pinch

How to cook:

Prepare all the food you need. You can take any dried fruit to taste, but the most preferable combination is: raisins, dried apricots and prunes. Thanks to its balanced composition, pilaf will turn out to be not only tasty, but also very useful.

Rinse rice groats and dried fruits, fold over a strainer to glass 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 appliance on the "Cooking" or "Pilaf" mode.

Simmer the dried fruit for 10 minutes to soften well enough and add the rice.

Smooth out the cereal in an even layer so that it is completely covered with the sweet filling. Close the lid of the multicooker and cook until tender, 20 minutes.

Turn off the appliance, but do not take out the pilaf - let it cook for another 10 minutes for a couple.

Stir and collect the pilaf before serving.

A little honey can be added if necessary.

This dish is well known in the Armenian and Azerbaijani cuisines; there are similar recipes among the pilafs of other eastern countries. Most often, a sweet treat is prepared for a wedding or birthday, therefore it is often called Festive. Various fruits can be used as filling depending on national traditions. Using the basic recipe, you can make a delicious sweet pilaf for all tastes.

Necessary 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 utensils.

Wash the pumpkin well and cut off the top. If the pumpkin is round, the top can be used as a lid. Cut elongated fruits in the middle so that it is convenient to take out the middle with seeds. To make the pumpkin juicier, pour boiling water into it and set aside until it cools completely.

Rinse dried fruit, place in a convenient bowl, and cover with boiling water too.

Pour rice groats 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 fruit has cooled, drain it. Mix them with rice, add some salt and sugar (optional).

Pour the water out of the pumpkin and fill it with the rice mixture (not too tight).

You can bake the pumpkin in a ceramic pot, if you are using larger fruits, place them on a baking sheet. Pour hot water over the contents of the pumpkin (to the brim) and cover with a lid or a piece of cling foil.

Bake until tender in a preheated oven or in an airfryer at 200 degrees for 30-40 minutes.

Serve 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 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.
• Onions - 1 pc.
• Spices to taste
• Salt and sugar - 1/2 tsp each.

Step-by-step cooking recipe:

Prepare all the ingredients you need. It is advisable to take chicken flesh without the skin - it gives the pilaf a not very pleasant smell of fat. Natural honey can be used instead of sugar.

Cut the meat into small pieces and lightly fry in a little vegetable oil.

It is advisable to take white or red onions; these varieties have a milder taste. If you come across a sharp onion, immerse it in hot water for a few seconds, this will remove excess harshness. Chop the onion and carrots into thin rings or sticks.

Add vegetables to the meat and continue to fry for a few more minutes. Do not over-fry; simply 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 groats, wash and put in the cauldron with the food.

Smooth the rice over the entire surface of the cauldron so that it lies in an even layer.

Pour water over the food and place over high heat.

Turn on high heat and bring pilaf to a boil. Gradually reduce the heat to low, cover the cauldron with a lid and continue to cook 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 with a kitchen towel. Let the pilaf cook for another 10 minutes.

Stir gently and serve savory pilaf.

Bon Appetit!

This oriental dish took root in our country at the beginning of the 19th century, thanks to the development of trade relations between peoples, and during the period of later accession of a number of Asian countries to the Soviet Union, its popularity only increased. Plov found its admirers, and now this treat is a frequent guest of many feasts, and the most interesting thing is that there are a lot of cooking options.

The classic version of cooked pilaf is a dish where the main ingredient is boiled rice with meat (lamb, pork, beef), seasoned with vegetables and spices. This is a form of cooking that is familiar to many chefs, but the dish will turn out to be much more interesting and tasty by adding fruits and oriental sweets to it. Sweet pilaf is prepared by adding fruits and vegetables to cereals, and this combination of ingredients is a real pleasure for many gourmets.

It turns out not only tasty, but also useful if dried fruits or ordinary fruits are added to the rice during cooking - pilaf becomes juicy, rich in taste and an unusual treat.

Pilaf with dried fruits - an oriental treat

When preparing an oriental treat, sweet pilaf, with the addition of dried fruits, you should always remember that not all guests can boast of their knowledge of cooking and such a dish can cause a real sensation. Sweet pilaf with dried fruits combines various tastes: sour, sweet, bitter, salty, and this combination makes the dish interesting and challenging. Pilaf with dried fruits is the most popular with the addition of raisins, dried apricots and prunes.

Pilaf with raisins - an unusually exquisite taste

To cook pilaf with raisins you need:

• a kilogram of cereals;
• a pound of medium-sized carrots;
• 3 large onions;
• 150 grams of dark grape raisins;
• 1 tbsp. sunflower oil;
• 2 tsp salt;
• 1 tsp spices;
• 2 tsp cumin;
• two liters of water.

The onions are peeled, washed, cut in half rings, carrots are also prepared in a similar way, but cut into strips, put in a heated dish, pouring more vegetable oil. What shade the fried vegetables will have, so will the dish. Cooked water is poured into the same cauldron, they wait until it boils, add spices, raisins, and then add rice. The groats must first be prepared by washing them to the desired purity and evenly placing them, maximally evaporating all the available liquid over low heat. During the cooking process, you need to make several holes, through which it is easier to find out the liquid level in the cauldron, achieving maximum evaporation. After the liquid disappears, the pilaf should be stubborn, you will need to wrap it tightly in a towel and hold it for 10-15 minutes on a small flame. Then let it sit for about 20 minutes wrapped up, and only then can the dish be considered ready. Sweet pilaf with raisins is served as a lean dish that serves well as a food that is recommended for unloading and is often recommended by nutritionists.

Pilaf with dried apricots, how to cook

Pilaf with dried fruits is considered a diet-lean dish. Like pilaf with dried apricots and raisins, the recipes are similar in preparation. To cook pilaf with dried apricots you will need:



Previously prepared vegetables are cut and fried. Initially, this is done with onions, then carrots, water and dried apricots are added, and, covered with a tight lid, stew (3-4 minutes). Prepared cereals (rinsing) are poured into a bowl, salted and boiled until fully cooked. 7-10 minutes before the end, the pilaf in the cauldron is poured with a slide and holes are made to the very bottom, so it's easier to track the presence of water. After the sweet pilaf with dried apricots is removed, you need to let it stand so that it is upset, and only then can we assume that the dish will be completely ready.



Sweet pilaf

Sweet pilaf with dried fruits

Pilaf with dried apricots and prunes

Festive pilaf with raisins and chickpeas

Pilaf with quince

Pilaf with prunes, a dish from the category of lean dishes

Pilaf with prunes is another of the category of lean dishes, which, in popularity among nutritionists, occupies honorable first places in the rating. This dish is prepared like pilaf with raisins and prunes, the ingredients are very similar, as is the cooking technique. What is required from the products.



As in all the previously described recipes, onions cut into half rings are fried to the desired color, carrots cut into strips are also fried, but separately. In a duck, or a cauldron, they are stacked in turn: onions, carrots, parsley, seasoning, pour a cup of water, and put the previously prepared cereal. The moisture should cover the rice a little, everything should boil, after which the regulator should be screwed to the minimum flame level. At the very end, when there is no liquid at the bottom of the cauldron, add prunes and cook. This recipe can also be used when preparing pilaf with dried apricots and prunes. You can try the same recipes when preparing sweet pilaf with raisins and dried apricots. , these dishes are not only unusual, they are also healthy, nutritious and low in calories.

Pilaf with dried fruits and meat - spicy taste

Still, initially the dish belongs to meat, although the presence of dried fruits in pilaf gives a piquancy to the taste and unusual taste. Pilaf with dried fruits and meat is as easy to cook as usual; you will need about the same products as before, but meat will be present in the dish.

Pilaf with raisins and meat, recipe

To cook pilaf with raisins and meat, you will need the following composition of products:



The meat pulp is washed, dried and cut into large pieces. Fried in vegetable oil, it is placed in a bowl. The onion is cut into half rings and placed with the meat, just like carrots cut into strips, pre-fried with the addition of spices and salt and pepper.

Finish with raisins and garlic, covering more than a finger from the top with water. While the zirvak is being prepared, you need to prepare the cereal - rinsing it down to clean water and only then pour it into the cauldron. It should boil for at least 15 minutes, but this does not mean that it will be ready, you still need to give time for the sweet pilaf to brew.

Pilaf with prunes and meat - a fragrant dish

In order for pilaf with prunes and meat to turn out fragrant and juicy, you will need the following composition of products, which will turn exotic food into a truly royal treat.



Vegetables are cut, pork is cut into large pieces. Oil is poured into the dishes, heated, the meat is put and lightly fried, constantly turning over. Vegetables and prunes are added to the browned meat in turn. Set the flame to moderate and cook for 12-15 minutes. At the end of frying, add spices and salt.

Previously cooked rice is evenly laid on top of the meat, and everything is poured with boiled water. We regulate the fire to the lowest flame and wait until all the water has boiled away. When the liquid level drops to the edge of the cereal, you need to stick the chives into the rice, without peeling them. On low heat, the food is brought to full condition, when the water is in the cauldron only at the bottom. After the cauldron is removed from the heat, you need to wait another 15-20 minutes and only then serve.

Pilaf with dried apricots and meat - an exquisite dish

Pilaf with dried apricots and meat is prepared in almost the same way as the above-described dish. The following set of products is required.

• onions - 3 large heads;
• long-grain rice half a kilogram;
• 600 gr. young lamb;
• vegetable oil or fat tail 200 gr;
• 300 gr. Dried apricots;
• a set of spices for pilaf, salt, bay leaf.

Meat and vegetables are cut: onions in half rings, carrots into strips, cereals are washed and set aside for a while. Meat is fried in oil, it should acquire a delicate color and then, adding vegetables, cook over medium heat until the entire mass appears golden. It will take 15-20 minutes in time. Lay rice and dried apricots in a uniform ball, fill in with water previously boiled. The liquid should cover the rice by 1 cm and, adding flame, cook for 15 minutes. Pilaf is boiled until the liquid completely disappears, after which it is removed from the stove, wrapped and allowed to stand for 20 minutes and served as a treat.

Fruit pilaf unusual and unforgettable taste

Those who are well acquainted with oriental cuisine know recipes not only in classical cooking, but also considered a real delight in cooking, one of them is fruit pilaf. Pilaf with fruits is prepared according to different recipes, they have similarities, but there are still differences and now it will be described in detail. Fruit pilaf with rice, mainly tastes different from the fruits chosen for cooking. They can be easily purchased at any supermarket, and here are some of the recipes that the hostesses can take note of.

Pilaf with pomegranate - a delicate, exotic dish

Pilaf with pomegranates amazes even experienced gourmets with its exotic taste: extraordinary taste, tenderness, juiciness - all this is combined in this dish. For cooking you will need:



Diced onions and carrots are sautéed with barberry and pomegranate until soft. The meat is cut coarsely and fried in a cauldron until golden brown, and then add carrots, onions and barberry, add salt, pepper and continue to fry until the vegetables acquire a golden color. Warm broth is poured into the cauldron, cereal is poured. The pilaf should be cooked over medium heat until the liquid completely disappears, then it is removed from the stove and allowed to brew for 15-20 minutes.

Pilaf with quince - an interesting combination of products

Pilaf with quince is a very interesting combination in cooking. Those who have tried pilaf with quince and meat at least once will never be able to forget the sophistication and taste of the dish. What is required to prepare this unique exotic dish.



Fat and meat are cut into small cubes, carrots in large strips, onions in half rings. The quince is cut into four equal shares, the garlic is peeled, the cereals are washed. Vegetable oil is poured into the cauldron and heated well over medium heat, only after that fat is put in and fried, and then with the help of a slotted spoon it is chosen. The turn of the meat has come: it, together with the bones, is placed on the bottom and fried until a gentle ruddy color, then put onions and after 2-3 minutes carrots.

As soon as the carrots become soft, everything is poured with boiling water and garlic and quince are placed, and all this is salted, the zirvak should be a little saltier than the pilaf itself. As soon as everything boils, quince and garlic are caught and harvested, and rice is poured instead of it, but do not interfere, let it remain at the top. Water should cover the cereal on a finger, the cauldron is tightly closed, and the fire is set to minimum. When all the liquid is absorbed, quince and garlic are again put into pilaf, and simmer with a wrapped towel for 20 minutes.

Pilaf with apples - tasty, healthy

Pilaf with apples is not only delicious food, but also a healthy food for digestion. Sweet pilaf with apples is prepared as follows.



Apples are washed, peeled from seeds and cut into large pieces, just like meat: veins, parts of bones, film are removed, and divided into large pieces of 50-70 gr. each one. Onions and garlic are fried in a glass of well-heated vegetable oil, and a similar procedure is performed with meat in it. When the meat is tenderly browned, pour in a small part of the broth and throw in the carrots cut into strips, cover tightly and stew for about 10 minutes, and then pour the previously washed rice.

Evenly leveling the groats, add broth so that the liquid completely covers the pilaf 1 cm above the level, you can dilute with water if necessary, and boil over medium heat. Now you can put apples, peppers, coriander and continue to simmer for 15 minutes with the lid tightly closed. Then the apples can be carefully picked and only at the end, before serving the dish on the table, you can decorate the treat, but now you can add ginger, almonds and then simmer for another 2-3 minutes with the lid well covered, then remove from the stove, wrap tightly and let it brew. Only now can sweet pilaf be considered completely ready.