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Pilaf with dried fruits

Author
Cookinero 15 Nov 2025
1950
Pilaf with dried fruits

Pilaf with dried fruits is traditionally considered a Lenten dish, so it can be eaten during various fasts. Also, some families like to cook sweet pilaf with raisins and dried apricots as a dessert. The most important thing to mention in the recipe is high-quality and sweet dried fruits.

How to cook Pilaf with dried fruits

Step 1

Pilaf with dried fruits

Cook sweet pilaf according to the traditional recipe. Heat oil in a cauldron, saucepan or frying pan. Put onion and carrot in it. Fry for 5-7 minutes. Add dried fruits to the vegetables. Simmer for another 1-2 minutes. Pour in rice and seasonings. Pour 400 ml of water into the cauldron. Try to pour in water carefully so that the rice does not mix with the vegetables and dried fruits. Cook on high heat for 15-20 minutes. Turn off the heat and let the dish sit for 10 minutes.

Pilaf with dried fruits - FAQ About Ingredients, Baking Time and Storage

Yes, you can use fresh fruits, but keep in mind they will release more moisture during cooking, which might make the pilaf a bit wetter. I'd recommend reducing the water by about 1/4 cup (60ml) to compensate. Also, add the fresh fruits a bit later in the cooking process (after the rice has absorbed some liquid) to prevent them from becoming too mushy.
Absolutely. This pilaf reheats very well. Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a tablespoon or two of water or broth per cup of pilaf to rehydrate it, then heat it in a skillet over medium heat, stirring frequently, or in the microwave in a covered, microwave-safe container. Reheat until steaming hot throughout.
Yes, this recipe is naturally gluten-free as long as you ensure all your ingredients are certified gluten-free. This primarily means double-checking that your broth or stock (if using instead of water) and any pre-packaged spices are gluten-free. The main ingredients—rice, vegetables, and dried fruits—are naturally free from gluten.
This pilaf is a great base for a meal. For a quick option, stir in some pre-cooked, shredded chicken, turkey, or ham at the end. For a vegetarian option, canned chickpeas (drained and rinsed) or pan-fried tofu cubes work beautifully. If adding pre-cooked meat, warm it through in the pan for a few minutes before serving. For beans or tofu, you can add them with the rice to let them absorb flavor.
Mushy rice is often caused by too much liquid or too much stirring. First, ensure you're using long-grain rice, which is best for pilafs. Second, when you add the water, do so carefully as instructed to prevent washing the rice and distributing starch. Finally, after adding the water, avoid stirring! Just let it simmer with the lid on. Fluff with a fork only after the cooking and resting time is complete.
Yes, this pilaf freezes very well. Let it cool completely, then portion it into airtight containers or freezer bags. It will keep for up to 3 months. To reheat, thaw it in the refrigerator overnight and then reheat it in a skillet with a tiny bit of oil or water, or in the microwave, covered, until hot throughout. You might need to add a tablespoon of water when reheating to bring back the moisture.

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