Quick and Flavorful Fruit Pilaf

A bright, warming, hearty and very aromatic version of pilaf without meat! This version of pilaf is prepared very quickly — you will only need 15-20 minutes of active participation, the rest is cooking time. But how delicious it is! And if you replace butter with vegetable oil, you will also get a hearty, healthy dish for Lent! Letʼs get started...
cook time: 50 min
Freya Ashford
Quick and Flavorful Fruit Pilaf

Nutrition Facts (per serving)

164
Calories
6g
Fat
27g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Cinnamon to taste
Butter 75 g
Apple juice (can be replaced with any other, for example grape or orange, or just take water) 0.5 l
Honey (optional) 1 tbsp
Raisin 0.5 cup
Carrot 100 g
Barberry to taste
Saffron to taste
Prunes 10 pc
Dried apricots 10 pc
Parboiled rice 250 g
Pine nuts (Any others are possible — upon request) 1 tbsp
Dried apples cup

Recipe instructions

Step 1

Step 1
How to make fruit pilaf? Necessary ingredients

Step 2

Step 2
Wash raisins and dried fruits well

Step 3

Step 3
Cut dried apricots, prunes and dried apples as desired

Step 4

Step 4
Carrots are traditionally used for pilaf — in strips

Step 5

Step 5
Place butter and chopped carrots in a cauldron and simmer with the lid closed for 3-5 minutes.

Step 6

Step 6
Then add raisins, simmer with carrots for another 3 minutes

Step 7

Step 7
Add the rest of the dried fruits and spices and simmer with the lid closed for another 10 minutes. You can use your favorite spices, I really love cinnamon in combination with apples, traditionally I used barberry and saffron for pilaf. You can also add 2-3 stars of star anise — I already remembered about it when it was too late) In general, experiment!

Step 8

Step 8
After 10 minutes, add the washed rice and carefully, so as not to wash off the layer of rice, add apple juice. I cooked it with juice as an experiment — it turned out very tasty! I came across recipes with grape, peach, and orange juice! I think Iʼll try a different one next time. You can also use plain water instead of juice, it will also be very tasty!

Step 9

Step 9
Cook from boiling over low heat for 20-40 minutes depending on the rice. After 20 minutes, you need to check whether there is enough liquid — if the liquid has already been absorbed and the rice is not ready yet, you need to carefully add another 0.5 cup of water. I don’t know why — but every time I have a different amount of liquid, it all probably depends on the type of rice. The standard ratio of rice to liquid is 1:2

Step 10

Step 10
In 30 minutes my pilaf is ready! Turn off and let sit for another 10 minutes

Step 11

Step 11
Then open the cauldron, stir and place on a plate

Step 12

Step 12
I sprinkled the fruit pilaf with pine nuts and honey on top — this will make the pilaf even more nutritious, but this is optional. Bon appetit! This is delicious!

Additional rubrics

Related recipes