Sweet pilaf with pumpkin and dried fruits - photo recipe. Cooking sweet pilaf How to cook sweet pilaf in a pumpkin

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When it comes to pilaf, associations with rice, meat, vegetables and aromatic spices immediately arise. But the dish is so varied that the range of tastes is immense. It can even be sweet.

And there are also much more options for cooking unusual pilaf than one. For example, Bukhara with raisins or omelet. Have you heard that you can cook pilaf in a pumpkin? Then it's time for culinary discoveries! We recommend starting by watching the video.

Sweet pilaf: a step by step recipe with a photo

This recipe will correctly be called simplified, because it does not include several types of nuts, as in the Armenian version, or eggs and a wide range of spices, as in the Azerbaijani one. But this will not make the dish less tasty.

Important: Do not stir the food during the process. And to determine if it's ready or not, take some rice on top and taste it. If it has not yet boiled, and the water has already boiled away, just pierce the pilaf with a fork in several places and add a little liquid.

Ingredients

Servings: - + 6

• rice 250 g
• raisin 100 g
• Apple 150 g
• dried apricots 150 g
• carrot 100 g
• prunes 100 g
• butter 50 g
• salt 10 g

Per serving

Calories: 354 kcal

Proteins: 5.6 g

Fats: 8.1 g

Carbohydrates: 65.4 g

60 minutes Video Recipe Print

Prepare dried fruits. Wash them in cold water. Cut dried apricots and prunes into small pieces and pour boiling water with raisins. Leave for half an hour, during this time the dried fruits will swell and soften a little.

Peel the carrots and chop with a coarse grater. You can use the Korean carrot maker to make the finished dish look more attractive.

Peel the apples, core them and chop them into small cubes.

Put the cauldron on the fire, throw in the butter. Once it has melted, lay out the carrots. Fry for 5 minutes.

Then add the apples, combine everything and cook for the same amount of time.

After that, put dried fruits in a cauldron, mix well, and simmer under a lid for about 10 minutes.

Rinse the rice thoroughly until the water is clear. Put in a cauldron, mix with fruit, salt, fill with water so that its level is literally a millimeter higher than the rest of the ingredients, and cook over low heat under the lid until tender (about 30 minutes).

Let the pilaf brew for about half an hour and serve.

Bukhara sweet pilaf

If you do not want to turn pilaf into a dessert and strive to ensure that it is not sweet, but only sweetish in taste, try to cook the Bukhara version - you will not regret it! It is not as high in calories as the previous one.




Cooking time: 1,5 hour

Servings: 6

The energy value

• proteins - 5.6 g;
• fats - 8.3 g;
• carbohydrates - 53.4 g;
• calorie content - 310 kcal.

Ingredients

• rice - 400 g;
• white raisins - 50 g;
• dark raisins - 100 g;
• onions - 150 g;
• carrots - 200 g;
• bulgarian pepper - 70 g;
• garlic - 20 g;
• dried barberry - 50 g;
• sunflower oil - 50 ml;
• dill and parsley;
• salt to taste.

Step by step cooking

1. Rinse the rice well. This should be done like this: fill it with water, mix thoroughly with your hands and drain. And so at least 5 times. If you want to speed up the cooking process a little, soak the rice in warm water for half an hour.
2. At this time, sort out the dried fruits, remove overdried and spoiled berries. Wash the raisins and barberries thoroughly.
3. Peel the onion and cut into half rings or quarters.
4. Chop the carrots into thin strips. You can also grate for Korean salads.
5. Chop the bell peppers into small pieces.
6. Pour oil into the cauldron, heat, lightly fry the onion.
7. When it becomes translucent, add the carrots and sauté for 10 minutes. Salt.
8. Mix rice with dried fruits, put in a cauldron, stick garlic cloves in several places, fill with water so that it is half a centimeter higher than the contents, and cook under a lid until all the liquid leaves the surface.
9. Now put the chopped greens on the pilaf and cook for 25 minutes.
10. Let it brew, remove the garlic and serve.

Hapama: sweet pilaf in pumpkin

Sweet pilaf can be made special if it is decorated and served in an original way. For example, by cooking it in a pumpkin! And it doesn't matter what you will call him later, the main thing is that the children will like it due to its interesting presentation.

Cooking time: 1,5 hour

Servings: 6

The energy value

• proteins - 5.4 g;
• fats - 15.5 g;
• carbohydrates - 43.5 g;
• calorie content - 333 kcal.

Ingredients

• pumpkin - 1 pc.;
• rice - 400 g;
• butter - 120 g;
• raisins - 100 g;
• prunes - 100 g;
• dried apricots - 100 g;
• walnuts - 150 g;
• sugar - 30 g;
• honey - 60 g;
• cinnamon - 10 g;
• salt to taste.

Step by step cooking

1. Rinse the rice, cover with water, add a little salt and boil until half cooked - this is about 10 minutes from the moment of boiling. Strain through a sieve.
2. Rinse the dried fruits, pour boiling water over and leave for 20 minutes until they swell. After that, drain the water, cut dried apricots and prunes into small pieces.
3. Dry the walnuts a little in the oven and chop. You can do this with a blender or walk over them several times with a rolling pin.
4. Cut off the tail from the pumpkin, while capturing a large area around it. Do not throw away the top.
5. Peel the core of the pumpkin and sprinkle a little sugar on the inside.
6. Preheat the oven to 180 degrees and place the pumpkin in it for half an hour. Cover a baking sheet with parchment or pour a little water into it so that nothing burns.
7. Put a frying pan on the fire, throw in the butter. When it melts, add dried fruits and nuts and fry a little.
8. Add honey, cinnamon, mix well. Simmer for 5 minutes, then pour in the rice, mix thoroughly again, add a little salt, keep on the fire for about 5 minutes, and then put the contents of the pan into the pumpkin and add a little water. Cover with the ponytail and re-place in the oven for 40 minutes.
9. Let the finished dish steep for an hour without removing the pumpkin from the oven, and can be served. It is better to do it this way: carefully cut the pumpkin into skibki and try to put it on a plate so that the pilaf remains in it, like in a boat.

This dessert tastes amazing! The main thing is, when you pick up pilaf on a fork or spoon to send it into your mouth, try to grab the pumpkin pulp as well. This recipe works well in a multicooker instead of an oven.

Sweet pilaf with omelet

For those who believe that meatless pilaf is not food, because it is neither hearty nor nutritious, there is a special recipe - sweet and with an omelet. The protein is present, the calorie content is at the proper level, and the taste is excellent!

Cooking time: 1,5 hour

Servings: 9

The energy value

• proteins - 7.4 g;
• fats - 38 g;
• carbohydrates - 48.4 g;
• calorie content - 564 kcal.

Ingredients

• rice - 400 g;
• prunes - 150 g;
• raisins - 100 g;
• dried apricots - 150 g;
• dried cranberries - 100 g;
• butter - 450 g;
• eggs - 4 pcs.;
• flour - 50 g;
• turmeric - 10 g;
• salt to taste.

Step by step cooking

1. Rinse the rice and boil until half cooked in salted water.
2. Beat the eggs well, add flour and shake again so that there are no lumps. Stir in a couple of tablespoons of rice to the egg mass, sprinkle with turmeric and salt a little.
3. Melt 100 g of butter in a heavy-bottomed saucepan. Pour the egg mass into it, cook over very low heat, covered, until a reddish crust begins to appear.
4. Place the rice on top of the omelet and gently flatten with a spatula. Make small holes in several places and place the pieces of butter in them. Sprinkle with turmeric and pour in 100 ml of water. Simmer, covered, for about 20 minutes.
5. Make a sweet dressing. To do this, wash the dried fruits, pour in 100 ml of water, add the remaining butter, sprinkle with turmeric and simmer over low heat under the lid until all the liquid has evaporated and the dried fruits begin to fry.
6. Serve the finished dish like this: put a portion of rice with an omelet on a plate, and on top - a sweet "fry". You can pour with a teaspoon of natural honey.

Recipe for Indian sweet pilaf with spices

Cooking time: 1 hour 5 minutes

Servings: 4

The energy value

• proteins - 8.1 g;
• fat - 26 g;
• carbohydrates - 72.4 g;
• calorie content - 554.2 kcal.

Ingredients

• rice - 400 g;
• dried apricots - 50 g;
• prunes - 50 g;
• refined sunflower oil - 100 ml;
• cardamom - to taste;
• cloves to taste;
• saffron - to taste;
• ground cinnamon - to taste;
• granulated sugar - to taste;

Step by step cooking

1. Rinse dried apricots and prunes under a warm stream of running water, dry them a little with paper towels and chop them into random small pieces.
2. Then, in a medium-sized cauldron, heat 100 ml of odorless vegetable oil to a light haze, dip in 400 g of rice washed to a transparent liquid and fry it until a yellowish-golden color, stirring the cereals continuously for even frying.
3. Following this, add prepared dried fruits and spices (cardamom, clove buds, saffron threads, ground cinnamon, sugar, salt) to your taste in a bowl with rice, mix all the products thoroughly and continue cooking for another 5-7 minutes.
4. After the specified time, gently pour boiling water into the cauldron in a thin stream so that it completely covers the cereal and is 2-3 cm higher, evaporate excess moisture on a strong flame and, reducing the heat to a minimum, simmer the pilaf under a tightly closed lid for about 20-30 minutes until complete readiness.
5. Put the finished oriental dish on a serving plate, sprinkle with chopped walnuts on top for decoration and serve.

Azerbaijani-style sweet pilaf with dried fruits

Cooking time: 1 hour 10 minutes

Servings: 13

The energy value

• proteins - 7.1 g;
• fats - 35.1 g;
• carbohydrates - 59.1 g;
• calorie content - 575.2 kcal.

Ingredients

• long grain rice - 500 g;
• raisins raisins - 90 g;
• dried apricots - 150 g;
• prunes - 200 g;
• dried cranberries - 120 g;
• dried mango - 65 g;
• wheat flour of the highest grade - 75 g;
• chicken eggs - 4 pcs.;
• butter - 0.5 kg;
• turmeric - 5 g;
• table salt - to taste.

Step by step cooking

1. Transfer the carefully washed rice cereal several times into a saucepan with a lot of salted water, boil it until half cooked and, throwing it back on a thick culinary sieve, rinse under a hot stream.
2. Divide the butter into 4 equal parts and melt one of them in a wide saucepan with a thick bottom.
3. In parallel, beat 4 chicken eggs in a small bowl, add sifted wheat flour to the egg mass and stir the products until a thick sour cream consistency is obtained. Add some boiled rice and a pinch of turmeric to the resulting dough for a beautiful yellow color.
4. Then gently place the mixture on the bottom of a saucepan with boiling butter, reduce the heat to low and fry the tortilla until lightly golden brown.
5. When the dough is browned, gently spread the rice grits over its surface, leveling it with a silicone spatula, put two parts of butter cut into small pieces on top, make small holes over the entire surface of the rice and pour it with a solution of ½ teaspoon of turmeric diluted in 80 ml of clean filtered water. Cover the pot with a dampened kitchen towel, cover tightly with the lid, and cook the cereal over a low flame until cooked through.
6. At the same time, wash the dried fruits well in warm water, lightly blot them from excess moisture with paper napkins and cut into small even slices.
7. Transfer the chopped ingredients to a preheated thick-bottomed saucepan, add the remaining butter to them, add a pinch of turmeric and, pouring 80 ml of boiling water over the dried fruits, simmer them over low heat under a closed lid. As soon as all the water has evaporated, fry the food a little until the characteristic sizzle of oil and remove from the stove.
8. Serve the pilaf by placing the cooked rice in a heap on a flat serving dish, sprinkle with dried fruit and garnish with baked apples if desired.

As you can see, pilaf can be not only a hearty dinner, but also a sweet nutritious dessert or breakfast. So stock up on dried fruits and cook for your own pleasure! To make pilaf always crumbly, use long-grain rice for cooking, and if you want to speed up the process a little, always fill it with boiling water, not with ordinary water. Cook sweet pilaf, create and please your household and guests! Bon Appetit!

Pumpkin is the real queen of autumn. You can cook many healthy dishes from it - sweet porridge, soup, stew. And pilaf in a pumpkin can even decorate a festive table. In this case, the pumpkin is used as a baking pot. Pilaf itself can be cooked with meat or chicken. Or you can make a vegetarian version.

For the pumpkin pilaf to be successful, you need to choose the right ingredients. The pumpkin must be ripe and have a hard rind without damage. If the pumpkin is large, you can cut it in half and use the halves to make pilaf.

Don't throw away pumpkin seeds, they are very healthy, especially raw. But you can fry the peeled seeds a little and add them to cereals, salads and baked goods.

It is necessary to remove some of the pulp, but it is not necessary to leave too thin a layer on the walls, otherwise the pumpkin will fall apart when baked.

Rice is another essential ingredient in the dish. There are many varieties of cereals, but not every one is suitable for making pilaf. Pilaf, unlike porridge, should be crumbly, not sticky. Rice for pilaf should have a minimum amount of gluten.

Such conditions correspond to rice varieties Basmati, Jasmin, Krasnodarskiy. You need to choose varieties with a long grain. Steamed cereals are also suitable, as well as brown rice. Less often, pilaf is prepared from other types of cereals - pearl barley, bulgur.

Interesting facts: pumpkin was used for making dishes in ancient times. They were used to make jugs for storing water and milk. It was believed that milk in pumpkin jugs kept much longer.

Pilaf in pumpkin, cooked in the oven

To make oven pilaf in pumpkin tasty, you need a round pumpkin with a dense crust weighing about 2.5 kg.

• 1 pumpkin;
• 1 kg boneless;
• 1.5 cups of rice;
• 1 onion;
• 80 ml of vegetable oil;
• 25 gr. butter;
• 2 cloves of garlic;
• salt and pepper to taste.

We choose a suitable pumpkin, wash it thoroughly. We cut off the lid from above, if desired, you can cut the lid figuratively, for example, in the form of an asterisk. We remove seeds and fibers, as well as some of the pulp. We have got a "pot" in which we will make pilaf.

Let's start cooking on the stove. We put a cauldron or a saucepan with a thick bottom on the fire, pour in vegetable oil. Dip the meat cut into cubes into the heated oil. Fry until a crust forms.

Chop the onion finely, chop the carrots into thin strips. Put vegetables with meat and cook everything together until the vegetables are soft. Salt and pepper to taste.

Boil rice until half cooked. In the process of cooking, be sure to salt. Then we discard it in a colander and rinse.

Put the meat and vegetables at the bottom of the pumpkin. Gently distribute the rice from above. There is no need to add water, there is enough moisture in the pumpkin for the cereal to come to readiness. Lay out pieces of butter on top. Press two cloves of garlic (whole) into the thickness of the rice. Top with pilaf seasoning or a little saffron.

Read also: Oatmeal porridge with pumpkin - 8 recipes

We cover our pumpkin with the lid cut earlier. Can be covered with foil. We bake at 190 degrees for 1 hour.

Pilaf with chicken in pumpkin

Let's cook pilaf from brown rice with chicken, we will cook it in a pumpkin.

• half a round wide pumpkin;
• 150 g brown rice;
• 300 gr. ;
• 1 onion;
• 2-3 cloves of garlic;
• 1 teaspoon salt
• 1 teaspoon ground sweet paprika
• 50 ml of vegetable oil.

We cut a large pumpkin in half, from one bowl we make a bowl for cooking pilaf. If the pumpkin is not very large, then just cut off the lid and also cut out the seeds and part of the pumpkin pulp. Grease the pumpkin outside with vegetable oil, cover it with foil on top and bake for 30 minutes at 190 degrees.

Cut the chicken fillet into small cubes. Fry the fillets in heated vegetable oil. Fry until all the pieces change color. Then we take out the meat with a slotted spoon, and put finely chopped onions and carrots cut into strips into the pan. It is advisable to cut the carrots with a knife, and not grate them. As a last resort, you can use a grater for making Korean salads.

Fry onions and carrots in a pan until soft, remove from heat. We wash the brown rice, boil in salted water until half cooked. Then we discard it in a colander and rinse.

Mix rice, chicken fillet and vegetables, add spices and salt to taste. You can add a ready-made spice mixture, or you can limit yourself to a pinch of cumin or a small amount of ground coriander.

Remove the pumpkin from the oven, carefully remove the foil. A certain amount of juice should form inside the pumpkin "pot", it does not need to be poured, it will make our pilaf juicy. If for some reason there was no juice in the pumpkin, then you need to add about 100 ml of water or broth.

Fill the pumpkin with the cooked mixture of rice, vegetables and meat, tamping down with a spoon. On top of the pilaf, "bury" a few cloves of unpeeled garlic.

Cover the pumpkin with foil again and put in the oven for another 45 minutes. To prevent burning, you need to pour some hot water on a baking sheet. When serving pilaf, you can add butter or grated cheese. You can sprinkle the dish with fresh herbs.

Recipe in Azerbaijani

To cook Azerbaijani pilaf in a pumpkin, in addition to meat and rice, you will need dried fruits, as well as honey. Thanks to such additives, pilaf acquires a surprisingly harmonious taste. Ideally, pumpkin pilaf should be cooked in a closed ceramic charcoal oven, but you can try it in the oven.

• 1 round pumpkin weighing about 2.5-3 kg;
• 600-700 gr. good boneless;
• 2 onions;
• 600 gr. basmati rice;
• 50 gr. dark raisins;
• 50 gr. light raisins;
• 50 gr. dry albukhara (this is a yellow plum with a delicate sweet and sour pulp);
• 200 gr. solid ghee;
• 1 tablespoon honey;
• 2 liters of milk;
• 2 liters of water;
• saffron infusion (grind dry saffron and brew like tea);
• 0.25 teaspoon turmeric
• salt, pepper, ground cumin and coriander to taste

You need to start cooking pilaf the day before. We wash the rice in several waters and soak in clean cold water for 12 hours. Prepare dried fruits in advance - rinse and dry.

Read also: How to cook loose rice - 10 recipes

Mix the milk with water, bring to a boil and salt well. Cook rice in milk

Until halfway through. The inside of the grains must remain firm.

Cut the lamb into small pieces, sprinkle with salt, pepper, cumin and coriander, mix with your hands, trying to rub the spices into the meat. Fry the meat on a piece of ghee until a crust appears. You do not need to fry until tender, the meat will come together with the pumpkin in the oven.

Wash and dry all dried fruits. In a small amount of ghee, fry the onion, cut into thin half rings. When the onion begins to fry, sprinkle it with turmeric, add both types of raisins and albuhara. Reduce the heat strongly and simmer, adding a little saffron infusion, under the lid. Turn off the heat and mix with the fried lamb.

We wash the pumpkin well, cut off a rather large lid on top (about a third of the height). Select the seeds and part of the pulp. Preheat the oven to 180 degrees, put a baking sheet, and a rack over the baking sheet. Put the prepared pumpkin cut down on the wire rack and bake the lid for about 15 minutes. From the inside, the pumpkin should "grab" a little and dry out. Lubricate the pumpkin from the inside with a little ghee.

We spread the lower part of the pumpkin into a mold, use the form in which it will be served. It is better if the baking dish is ceramic or glass.

Fill the pumpkin with the filling while still warm. Divide the prepared rice into three parts, the filling of meat, onions and dried fruits into two. Put some of the rice in the pumpkin, then lay out the filling, repeat the layers, the top will be a layer of rice. It is not necessary to ram the products strongly, let them lay in a small slide. Cover the top with the top of the pumpkin, like a lid. We cook at 160 degrees for 1-1.5 hours, the pumpkin should become very soft.

Now you need to remove the mold and very carefully with two shovels remove the lid from our pumpkin pot. Put the remaining ghee and a spoonful of honey on the pilaf slide. Pour a small amount of saffron infusion. Cover the pumpkin with a lid again and put the dish in the oven for another 10-15 minutes. We serve the dish right in the mold, as the pumpkin is very soft and can fall apart.

Prepare food.

Rinse the pumpkin, cut off the "cap" on top - it will serve as a lid for us when baked in the oven.

Use a spoon to remove the core and seeds from the pumpkin.

Pour boiling water inside the pumpkin, cover with a "lid", let cool completely.

Rinse the rice thoroughly with water, changing the water 5-7 times. Then pour boiling water over the rice, cover with a lid. When the water has cooled down, drain the water. To shorten the cooking time for pilaf, the rice can be boiled until half cooked (I did not boil it).

Pour raisins, prunes and figs with boiling water for 3-5 minutes. Drain the water, dry the dried fruit with a paper towel. After peeling the seeds, cut the apples into large pieces.

In a deep bowl, combine rice, prunes, figs, raisins, apples, and fruit and nut platter.

Add sugar to taste, I added 3 tablespoons, but for my taste, the sweetness was not enough. Stir.

Drain the pumpkin. Transfer the contents of the bowl to the pumpkin.

Place the pumpkin on the foil immediately.

Pour 2-2.5 cups of boiling water over the contents of the pumpkin and cover with the pumpkin "lid".

Wrap the pumpkin in 2 layers of foil.

Put to bake in a preheated oven at 180-200 degrees for 2-2.5 hours.

In the process of baking in the oven, the rice will be steamed well in the pumpkin, dried fruits and apples will give a wonderful aroma to our sweet pilaf. The finished pumpkin should be completely soft, it is convenient to check this with a wooden skewer. Unfold the foil, remove the lid, put a piece of butter on top.

This pilaf can be served immediately. But it will become tastier if you let it brew, for this, cover the pumpkin with a "lid", wrap it in foil again, send it to a warm oven, let it brew for about 25-30 minutes more. Sweet pilaf cooked in pumpkin can be served with melted honey - delicious, simple and original.