Pilaf ... without meat, lean, so
Well, I finally managed to get to pilaf "without meat." Moreover, there was also a post outside, so everything came together and ..., in general, the story of Marat Abdullaev about pilaf with quince was very appropriate. And he always writes beautifully and tasty, and even the weather outside is spring, these factors all contributed.
Almost everything you need is in the picture. I took rice basmati - half a kilo. One hundred grams of raisins and the same amount of apricots. Apricot is my already creative addition to the recipe described by Marat.
Rice must be washed well. Rinse very well. I began to use Stalik's advice lately. In practice, I was convinced that he was right.
First, soak the rice for half an hour in warm water. Well so warm. Eighty degrees. And only then washed. And when he washed it, he again poured it with the same water and set it aside. Let it stand for the time being.
Dried fruits. Here, of course, we must take the best. Don't even hesitate.
We wash and fill with hot water. And also - let them bathe themselves until it comes to them.
Quince. After peeling the quince, cut one into slices. I ruined every quarter three times more. And the second one (in fact, I had two more of them) in such pieces.
At first I thought I had cut it a bit, but then I was convinced that I did everything right. If the pieces were smaller, they would most likely be boiled.
And pour all these pieces with hot water. Note that I started with this operation. I did this with a simple goal. So that the water from the quince would take more of the taste and aroma of the quince. Why - you will understand later and agree with me.
Let's start cooking.
We heat the cauldron and pour vegetable oil into it. Two hundred grams. What kind of oil to take? A matter of taste. I took from grape seed. And the mix turned out because there are less than one hundred grams left in one bottle. I had to add from the second one.
As soon as the oil is hot, we send part of the quince, which we cut into slices, into the cauldron. The reaction will be violent - take care of your hands.
Constantly, but very delicately, stir the quince. Fry, in general. To make it beautiful and the taste of the quince becomes very interesting. I could not resist, ate one. It turned out very interesting.
Naturally, we remove the quince from the cauldron and also set it aside until the right moment.
Then - traditionally. First, I sent the bow to the cauldron. Although Marat advised to start with carrots. But most likely the stereotype and habit worked for me. In general, as the onion turns transparent, send the carrots to the cauldron and stirring constantly ...
… We fry it with onions until the already well-known state “until the carrot hangs its legs”. In general, carrots should be roasted until soft and firm.
The fire under the cauldron is already much “below average”.
Then quince goes to the cauldron. The part that is in pieces. Stir and stir a little, do not even fry, but grind well.
I put the dried fruits into the cauldron with the water in which they were ..., in general, I put it with it.
Delicately, I will not tire of repeating this moment, from the bottom, trying not to wrinkle anything, mix and wait until the squealing resumes in the cauldron. The water, whatever one may say, has cooled down.
And then let it sweat for about ten minutes.
Fire is still the same. "Below the average".
Spice.Barberry, cumin (and what pilaf is there without them?), And turmeric. And then mix.
And then we pour water into the cauldron. The one in which there was a quince. I got about two liters of this water. Running a little ahead, I will say that I did not add more water. It was enough to cook the zirvak and rice.
Cook Zirvak "as always". Over low heat to prevent a strong boil. So ... lazy bubbling. Salt, as usual, salt zirvak. Until lightly salty. Drown a couple of heads of garlic in a zirvak - it will not be superfluous.
I cooked the zirvak for about forty minutes. Then I tried quince and so on. You know, everything was "married" in a very high quality and saturated with a "floating" spirit. Even Stalik was right when he said in his video about such a pilaf that there was a real feeling that we were cooking ordinary pilaf ... with meat.
Figure: Drain the water, and carefully place the rice with a slotted spoon on top of the zirvak. Don't forget to align.
Before laying the rice, do not forget to remove the garlic from the cauldron.
In the process, it is necessary to stir the rice slightly without going deep and level it again. Fifteen to twenty minutes later (depending on rice and temperature) I strongly advise you to pierce the entire layer of pilaf, to the bottom of the cauldron.
To enable the rice to soak with zirvak better and to evaporate the water.
As soon as the rice reaches the "almost ready" state and almost all the water evaporates, we traditionally collect the "slide".
We bury the garlic in it, cover the hill with slices of fried quince.
And cover the slide with a bowl. Cover it very tightly so that nothing escapes from under the lid.
There is no longer any fire under the cauldron. So embers. Well, you can throw a few splinters.
For about twenty minutes, at least, it is necessary to bring the pilaf under a bowl.
Somehow it will be under the bowl.
Remove the garlic and quince on top and mix the pilaf gently.
Well, actually here.
I achieved what I wanted. We like pilaf not dry. But the friability of rice has not gone anywhere. It turned out very tasty. Taste? Of course - sweetish. But not sweet, namely - a kind of delicate sweet note.
By the way, if we ignore fasting, that is, lean food, for example, for a “children's” table, such pilaf will be very appropriate!
Angela at the meal!