Pilaf with pumpkin and quince

Cookinero 8 Nov 2022

18100

Pilaf with pumpkin and quince will be appreciated by those who fast. And vegetarians will love this dish too! It turns out hearty, tasty and so fragrant that you definitely won’t have to persistently call the household to the table. Pay special attention to the preliminary preparation of rice: it just needs to be soaked so that it becomes more elastic and does not break during the cooking process. Pilaf with pumpkin and quince may well be served for dinner: it will provide a pleasant feeling of fullness, which, at the same time, will in no way disturb your sleep later.

How to cook Pilaf with pumpkin and quince

Step 1

Prepare laser rice for pilaf. To do this, pour it into a large bowl and fill it with cold drinking water. Leave at room temperature for 30 minutes.

Step 2

Wash the carrots for pilaf, peel and cut into large strips. Peel the onions. Cut one of them into thin half rings. Wash the quince, cut into quarters and remove the seeds from them.

Step 3

Wash pumpkin, cut in half and remove seeds. Cut the pulp into small sticks. In a cauldron for pilaf, heat the oil. Peel the remaining onion and cut into halves. Put in a cauldron with a cut down, fry until a crust and put on a plate.

Step 4

Put the pumpkin cut into cubes in a cauldron with hot fragrant oil. Fry, stirring, until golden brown and put on a plate. Leave until use.

Step 5

Put the chopped onion in a pilaf cauldron and, stirring, fry until browned. Add carrots. Continuing to stir constantly, fry until soft. In the process, sprinkle the vegetables with cumin rubbed in the palms.

Step 6

Pour the vegetables in a cauldron with cold water (not hot, otherwise the zirvak will turn cloudy). Add a teaspoon of salt and stir. Put the quince and, when the water boils, reduce the heat to a minimum. Boil for 20-30 minutes.

Step 7

Add pumpkin and cook for 5 more minutes. Put the rice on a fine sieve and rinse gently with running water. So that the grains do not break, sort out the cereal very carefully.

Step 8

Try zirvak for pilaf. Salt if necessary. Increase the fire under the cauldron to the maximum. Lay out the rice and smooth it out. Water should cover it with a layer of at least 5 mm. Boil 20 minutes.

Step 9

Put quince, pumpkin and a whole onion, which was fried at the very beginning, on rice. Close the cauldron with a lid and cook pilaf for 20 minutes on minimum heat. Mix the cooked rice with zirvak and place on a large plate. Spread pieces of pumpkin and quince on top.