Pumpkin Pilaf: Sweet and Savory Vegan Delight

Original, bright, aromatic, made from ordinary products! Pilaf with pumpkin is prepared without meat, but it still turns out filling and very tasty! The pumpkin and raisins add a sweet note, the spices make the pilaf savory, and the turmeric gives it a beautiful yellow color. Pilaf can be prepared for the Lenten table; it is suitable for vegans.
cook time: 40 min
Gavin Tanner
Pumpkin Pilaf: Sweet and Savory Vegan Delight

Nutrition Facts (per serving)

206
Calories
7g
Fat
33g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Onion 200 g
Salt to taste
Rice 500 g
Raisin 2 tbsp
Carrot 300 g
Vegetable oil 100 ml
Dry spices (for pilaf, or separately zira) 1 tsp
Barberry 1 tsp
Turmeric 0.5 tsp
Pumpkin (cleaned) 300 g

Recipe instructions

Step 1

Step 1
How to make pilaf with pumpkin? Prepare your food. Take any unparboiled rice; round and long varieties will do. I have a special one for pilaf. Take small, seedless raisins. Turmeric is taken specifically for color; saffron can be used instead. Any spices will do, use according to your taste. But it is advisable to take cumin — it will give the pilaf a specific taste and aroma. Wash and dry the vegetables.

Step 2

Step 2
Peel the onion and cut into large feathers — it will still practically dissolve in the pilaf.

Step 3

Step 3
Peel the carrots and cut into large strips. Do not grate it — carrots are always chopped into pilaf.

Step 4

Step 4
Peel the pumpkin, carefully cutting it into small pieces. Be careful — the vegetable is very hard, do not cut yourself. Remove the seeds. I have the top part of a dessert pumpkin, it is without seeds. Cut the pumpkin into small cubes.

Step 5

Step 5
Heat a cauldron over high heat. I have an old one, not very beautiful, but this is what makes the most delicious pilaf. Pour vegetable oil into the cauldron. You can use any oil as well as shortening. The main condition is that in the finished dish you should like the taste of the product that you used for frying. Heat the oil until lightly smoking. Place onions in it.

Step 6

Step 6
Fry the onion over high heat until translucent. Or more, as you like. Add carrots to the onions. Fry the vegetables together a little, then pour in a little boiling water. Cover the cauldron with a lid and reduce the heat. Simmer the vegetables for 10 minutes.

Step 7

Step 7
Then pour spices, salt, barberries, and a handful of washed raisins into the cauldron. Stir.

Step 8

Step 8
Place the pumpkin. And on it rice washed in several waters. It is important to rinse the rice well so that excess starch is removed from it, then the pilaf will turn out crumbly. Wash the cereal in warm water several times until transparent. Spread the rice over the pumpkin.

Step 9

Step 9
Carefully pour boiling water into the cauldron. It is better to use hot water — temperature changes negatively affect the taste of food. Pour water 2 cm above the rice. Do not stir the dish!

Step 10

Step 10
Cover the cauldron with a lid, turn the heat slightly below medium so that the water boils over the entire surface. Cook the pilaf until the water is completely absorbed. This usually takes 10-15 minutes. Then cover the cauldron tightly, turn off the heat and leave the pilaf to stand for 20 minutes. During this time, the remaining water will be completely absorbed into the rice. Now you can stir the pilaf.

Step 11

Step 11
Serve the pilaf to the table. Bon appetit!

Additional rubrics

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