Prune Pilaf in a Pan

Unusual, original, tasty, for every day! Pilaf with prunes in a pan will open up new facets of the famous dish. It is good to serve for lunch or dinner. The dried fruit will add its own light sweetish note, which goes very harmoniously with both meat and rice.
cook time: 1h 30 min
Isla Thatcher
Prune Pilaf in a Pan

Nutrition Facts (per serving)

206
Calories
14g
Fat
15g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic (1 head) 30 g
Salt to taste
Ground black pepper to taste
Zira 0.5 tsp
Carrot 1 pc
Vegetable oil 100 g
Dry spices 1 tbsp
Paprika 1 tsp
Barberry (dried) 1 tsp
Prunes (seedless) 100 g
Fillet of beef 400 g
Parboiled rice (for pilaf) 400 g

Recipe instructions

Step 1

Step 1
How to make pilaf with prunes in a pan? Prepare all the necessary ingredients.

Step 2

Step 2
Wash the beef well under running water, dry it, cut into small pieces.

Step 3

Step 3
Wash the carrots with a brush under running water, dry and peel. Peel the onion. Grate the carrots on a coarse grater or cut into small slices.

Step 4

Step 4
Wash the prunes and dry. If it is very dry, then fill it with hot water for 7 minutes. Rinse the rice well several times in cold water.

Step 5

Step 5
Take a cauldron or thick-bottomed pan and heat half the vegetable oil. Add the beef and fry it, stirring, until the meat is golden brown.

Step 6

Step 6
Next add carrots. Fry over medium heat, stirring, for about 5 minutes.

Step 7

Step 7
Sprinkle the meat and carrots with pilaf seasonings, paprika, dried barberry (if it is not included in the pilaf seasoning), cumin, salt and pepper. You can use any seasonings for pilaf to suit your taste. Pour 600 ml of boiling water into the meat. Simmer for about 40 minutes over low heat.

Step 8

Step 8
Add prunes, rice, a whole onion and a whole head of garlic to the cauldron.

Step 9

Step 9
The water should completely cover the rice, so add more boiling water if necessary.

Step 10

Step 10
Bring the water to a boil. Cover the cauldron with a lid and simmer over low heat for about 20 minutes until the rice is cooked. Remove the finished pilaf from the heat. Let sit for about 15 minutes.

Step 11

Step 11
Stir the pilaf before serving. Bon appetit!

Additional rubrics

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