Pilaf with quince and dried fruits
107 65 минут 8 порции
I wanted early in the morning on February 14, to please your favorite and least favorite new dish. Omelets in the form of hearts, sandwiches and other fast food has become boring, and I wanted something unusual, and at the same time Murcielago, no pink thingies and there are different wrappers. Imagine the result on your court, dear cooks. Just say, the recipe inspired me in one remarkable person, BUT I have contributed more add and cook it in their own way, therefore, it is quite a may be considered to be my copyrighted recipe.
for Easterfor 8th of Marchfor Christmasfor Valentine's Day
Ingredients for Pilaf with quince and dried fruits
- Quince - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Figure - 1 Cup.
- Dried apricots - 1 Gorst.
- Raisins - 1 Gorst.
- Barberry - 1 tbsp
- Date - 1 Gorst.
- Saffron - 1 depot.
- Water - 2 stack.
- Vegetable oil - 50 g
- Butter - 50 g
Step by step instruction of cooking Pilaf with quince and dried fruits
Immediately cook our fruits and vegetables, onions, carrots peel, cut the quinces and remove the core, dried apricots, raisins and dates are washed and thrown back in a colander. Put the washed a glass of rice under running water until until the water is clear. Add in the bowl multivarki vegetable oil, turn on "Control 160 deg." and begin to prepare zirvak. Onions finely chop and send in a bowl multivarki.
Carrots cut into large julienne is sent to the bowl.
It was the turn of quince, cut not too small cubes and again into the bowl. There also send the butter. Stir.
Our dried fruit, apricots, raisins and dates are already washed and drained add to the bowl of the slow cooker, then add salt to taste and add a pinch of saffron, stir again.
Add water, approximately one glass, stir again and give a little to simmer for our Servico, 5-7 minutes.
Add rice, one Cup of water. Close the lid multivarki. Set mode "Express cooking" 30 minutes.
After the end of the regime, when the slow cooker will switch to heating mode without OPENING the cover withstood our pilaf for another 20 minutes. Open the lid. I think is not bad?
Our spread pilaf on a platter, and call your hungry family! Bon appetit!