Pilaf with quince
Description
Quince grows in the Caucasus, Transcaucasia, and Central Asia, which is why it is commonly found in traditional recipes from these regions. The quince pilaf recipe I'm offering you today comes from Armenian cuisine, where quince is used more as a spice, imparting the dish with a unique aroma and a subtle flavor. Quince is also incredibly nutritious and often appears in dietary meals, so this pilaf will be not only delicious but also healthy. Fortunately, nowadays quince can easily be found at any market or grocery store, so you shouldn't have any trouble sourcing the ingredients. Now, gather all the necessary products, and let me show you how to prepare quince pilaf at home.
Instructions
- 1
Step 1
When choosing meat, it's best to pick a cut with enough fat, as this will make the pilaf much more flavorful. Cut the meat into small pieces and fry in a pan with added oil.
- 2
Step 2
Sear the meat until golden brown, then add the diced onion to the pan.
- 3
Step 3
Grate the carrot on a coarse grater and add it to the pan. Fry everything together for another 1-2 minutes.
- 4
Step 4
Now add the previously rinsed rice and mix all the ingredients. Pour in water so that it is a couple of centimeters above the rice. Add salt, bay leaf, and ground black pepper.
- 5
Step 5
When the pilaf is half cooked, add the quince and stir in tomato paste diluted with water. Place the pilaf in an oven preheated to 180-200 degrees for 1-1.5 hours.
- 6
Step 6
Serve the ready pilaf on plates together with quince and bring to the table. Enjoy your meal!