Baku pilaf with dried fruits

Name: Baku pilaf with dried fruits
Total time: 2 h 30 min
Yield: 8-9 servings
Cuisine: Azerbaijani
Ingredients: long grain rice (basmati) - 680 g; drinking water - 2 l 380 ml; ghee - 250 g; eggs - 2 pcs.; dried fruits (dried apricots, raisins, prunes, figs) - 500 g; chicken - 1 pc.; large onion - 1 pc.; cumin - 1 tbsp.; barberry - 1 tbsp. l.; salt - to taste

Cookinero 27 Jan 2023

19340

Baku pilaf with dried fruits is one of the types of this famous dish, and not the most popular one. After all, what do we immediately imagine when we hear the name? A huge patterned dish, on which a mountain of golden rice with carrots languishes in anticipation, on which large pieces of lamb and steamed heads of garlic are regally located. You will not find anything like this in Baku pilaf, which is cooked with chicken and dried fruits, and served on the table with dried scrambled eggs. However, this version has a right to exist, thanks to a particularly refined taste and ... easier digestibility! Therefore, Baku pilaf with dried fruits can be served for dinner without thinking about sleep problems or extra pounds.

How to cook Baku pilaf with dried fruits

Step 1

Prepare rice for Baku pilaf with dried fruits. Rinse it thoroughly in several waters and dry it by spreading it on a large fine sieve. Boil water in a saucepan and add 2 tsp to it. salt.

Step 2

Pour the rice into a pot of boiling water and cook it until it becomes soft. This may take up to 10 minutes. Drain the rice into a fine sieve and let the excess liquid drain.

Step 3

Grease a cauldron or a thick-walled pan for pilaf with a small amount of ghee. Whisk the eggs and pour into the bowl. Put rice in layers there, pouring each with melted butter (about 150 g should go in total).

Step 4

Close the cauldron tightly with a lid and cook over low heat for 20-25 minutes, until a crispy egg crust forms on the bottom of the container. Remove the cauldron from the fire and wrap it in a blanket.

Step 5

Wash dried fruits for Baku pilaf, dry and fry for 5 minutes for 3 tbsp. l. ghee. Pour in 380 ml of boiling water, put zira and barberry. Simmer over medium heat until soft (the fruit sauce should remain in the pan).

Step 6

Coarsely chop the chicken. Chop the onion and fry with the bird in the remaining ghee in a separate pan over low heat until fully cooked (30-40 minutes).

Step 7

Before serving, spread the rice in a pile on a warmed large platter. Top with broken egg rind and chicken pieces with onions. Dried fruits can be served separately or spread around the circumference of the dish.