Winter pilaf
Description
Winter preserve made at home. The recipe for winter pilaf, as it turned out, was not new to many of my acquaintances, but for some reason I only learned about this wonderful dish very recently. And although I have only made this winter pilaf at home once so far, I can already say that it is an incredibly tasty appetizer. I think I will make it every year now; I also recommend that you prepare this wonderful pilaf if you have never made it before. Store in a cool, dark place.
Instructions
- 1
Step 1
First, we thoroughly rinse the rice and pour boiling water over it.
- 2
Step 2
Wash the tomatoes as well, make small cross-shaped cuts on them, and pour boiling water over the tomatoes for 1 minute.
- 3
Step 3
Peel the carrots and shred them on a Korean carrot grater.
- 4
Step 4
Slice the onion into half-moons.
- 5
Step 5
Remove the seeds from the bell peppers, rinse them, and slice into half-rings as well.
- 6
Step 6
Now we sauté all the vegetables (except the tomatoes) separately in vegetable oil until tender and combine them in one bowl.
- 7
Step 7
Peel the tomatoes, cut them into small pieces, place them in a deep thick-walled pot, and mash until puréed.
- 8
Step 8
Simmer the tomatoes over low heat, stirring constantly, for 20 minutes.
- 9
Step 9
After this, add the fried vegetables to the tomatoes, along with salt, sugar, and spices. Drain the water from the rice and add it to the other ingredients as well. Mix everything together and cook over low heat for 1 hour.
- 10
Step 10
Then pour the hot mixture into clean sterilized jars, seal them, and leave them upside down under a blanket until completely cooled. Store the pilaf in a cool, dark place. Bon appétit to everyone!