Pilaf with prunes
Description
The recipe won't take much time. I personally use this simple plum pilaf recipe not only during fasting periods but also in everyday cooking, because it's truly delicious, and children simply adore it. That's why in our family it's a common dish that I prepare quite often. Now I'd like to share with you this classic plum pilaf recipe, which my mother taught me. Basically, it's prepared just like regular pilaf, but since no meat is used, the cooking time is reduced, while the taste remains excellent. And if you prefer sweeter pilaf, you can add raisins and dried apricots to make it even tastier and richer. However, in our family we prefer exactly this version. So, let's get started, and don't forget to soak the chickpeas beforehand and then boil them until semi-soft—this will greatly simplify the whole process. Serve hot.
Instructions
- 1
Step 1
Rinse the rice several times under cold water, then pour hot water over it and let it soak for a while. While the rice is soaking, we'll prepare the vegetables. Peel the carrots and grate them on a coarse grater.
- 2
Step 2
Cut the onion into small cubes.
- 3
Step 3
If necessary, rinse the prunes under cold water, then cut them into medium pieces.
- 4
Step 4
In a cauldron, saucepan, or skillet with high sides, pour olive oil and heat it. Now add all the spices except the herbs to the hot oil and fry for about a minute. Add the chopped onion and carrot, and fry for about three minutes, stirring, over medium heat.
- 5
Step 5
When the vegetables become soft, add the partially cooked chickpeas and prunes, sauté everything together for another three minutes, then add the dried herbs and mix.
- 6
Step 6
Drain the water from the rice and transfer it to a frying pan, spreading it evenly across the entire surface.
- 7
Step 7
Salt a glass of water (the water should be saltier than the finished dish) and carefully pour it into the pan. The liquid should rise half a centimeter above the rice. When the water boils, reduce the heat and place garlic cloves in the center of the pan.
- 8
Step 8
Now cover the pan with a lid and cook the pilaf over low heat for 35 minutes.
- 9
Step 9
After the time has elapsed, open the lid and gather the rice from the edges toward the center, piling it up so that the garlic is completely covered with rice. Close the lid and let it cook over low heat for another seven minutes. Turn off the heat and stir our pilaf.
- 10
Step 10
Now it's ready, and you can serve it to the table.