Pilaf with pumpkin and quince

Pilaf with pumpkin and quince

Pilaf with pumpkin and quince


1 kg rice laser
1 kg of carrots
1 kg pumpkin
2 quince
2 onions
1 tsp cumin (Jeera) ground
1,5 tsp salt
250 ml vegetable oil


Pour the rice with cold water and leave to soak for at least half an hour.

Carrots cut into large strips, one onion — thin chetvertfinalny. Pumpkin remove skin and cut into bars with a length of about seven centimeters. Quince cut into quarters and clean them from the core with seeds.

Heat in a cauldron vegetable oil. To aromatize the oil, fry the remaining onion the second is rolling it on the bottom of pot, bring to a Golden brown on all sides and remove immediately. Then fry in oil the pumpkin and delay, it will be needed later.

Throw in oil sliced onion, fry until Golden gloss. Add the carrots and continue to stir constantly, fry until soft. In the process, sprinkle the grated vegetables in the palms of cumin.

Pour the vegetables liter of water is definitely cold, to boil, and zirvak not blurry because of the muddy environment it would be bad to soak the rice. Add into the cauldron teaspoon of salt, put the quinces and, when the water boils, reduce the heat so the liquid is boiled gently.

After twenty or thirty minutes, when the quince is cooked, remove and place to send the chopped pumpkin. It needs to be brought to such a state that it is cooked, but not falling apart, — and removing.

Gently wash the soaked rice — place the bowl under cold water and tilt to the side running down a small muddy trickle. So the rice is not broken, no need to RUB, it is better to slightly drop his hands.

To try and, if anything, to sirvac the salt, increase the heat, bring it to as boil. Then spread on top of washed rice, to level it. The rice should be about half a centimeter of water — if it is smaller, you can pour boiling water.

Cook the rice for about twenty minutes, until almost fully cooked. To make sure that the rice is undercooked, you gently stir.

Ready when the rice has reached about ninety per cent, add to it the quinces, pumpkin and whole onion, which in the beginning used to fry in oil, cover and leave for twenty minutes on minimum heat.

Cooked rice mixed with siracom, put on a dish and on top arrange the slices of pumpkin and quince.

Bon Appetit!

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