Azerbaijani pilaf with pumpkin
Description
What I love about this recipe is that the pilaf turns out tender, delicious, and perfectly fluffy. It's ideal both as a side dish and as a standalone meal. Give it a try!
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Soak the rice in warm water for at least 30 minutes without rinsing.
- 3
Step 3
Then gently rinse the rice and add it to boiling salted water. Cook over medium heat, stirring occasionally, until done to your desired consistency, which you can check as follows: take out one grain of rice and try to crush it between your fingertips; if it easily breaks into two pieces, the rice is ready. Be careful not to overcook it. Use plenty of water for boiling—no less than a 1:5 ratio, meaning at least five parts water for every one part rice. Drain the cooked rice in a colander. Since it needs to remain quite hot before the next stage of cooking, work at a good pace.
- 4
Step 4
Cut the pumpkin into cubes, drizzle with a small amount of oil, sprinkle with mulled wine spices (cinnamon, black pepper, cardamom, cloves, etc.), and add a little sugar. Mix well.
- 5
Step 5
In a cauldron, melt a couple of tablespoons of butter, then cover the entire bottom and part of the side walls with sliced potatoes. Add another 1-2 tablespoons of butter on top of the potatoes and sprinkle with a pinch of salt. Since I had small young potatoes, I didn't slice them. I simply scrubbed them well with a brush and used them to cover the bottom and sides of the cauldron.
- 6
Step 6
Place some rice on top of the potatoes.
- 7
Step 7
Place the pumpkin on top of the rice.
- 8
Step 8
Next, add the remaining rice and level the layer. Place the pot on the stove and cover it with a lid wrapped in a towel to prevent condensation from dripping. Turn on the stove and cook over low heat for about 40 minutes. Then remove the lid, drizzle the rice with melted butter, replace the lid, and cook for another 10 minutes.
- 9
Step 9
Azerbaijani pumpkin pilaf is ready.