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Pilaf with prunes in saucepan

Beef and Prune Pilaf (Stovetop)

Homemade pilaf is a family favorite. Prunes give it a gentle sweetness that pairs beautifully with both the meat and the rice. If you've never tried pilaf with prunes, give this recipe a go — that little addition only makes the dish better.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Beef fillet

400

Parboiled rice (for pilaf)

400

Prunes (pitted)

100

Vegetable oil

100

Onion

Carrot

Garlic (1 head)

Pilaf seasoning

Paprika

Barberries (dried)

Cumin

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 38 % 14 g

Carbohydrates 41 % 15 g

206 kcal

GI: 47 / 0 / 53

Cooking method

Step 1:

Gather the ingredients. For beef and prune pilaf you'll need: about 14 oz (400 g) boneless beef; 2 cups (400 g) rice for pilaf; 3.5 oz (100 g) pitted prunes; 1/2 cup (100 ml) vegetable oil; 1 onion; 1 carrot; 1 head of garlic; 1 tablespoon pilaf seasoning; 1 teaspoon dried barberries; 1 teaspoon paprika; 1/2 teaspoon cumin; and ground black pepper and salt to taste.
Step 2:

Rinse and dry the beef, then cut it into small pieces.
Step 3:

Peel the carrot and onion. Grate the carrot on the large holes of a box grater or cut it into small strips.
Step 4:

Rinse and dry the prunes. Rinse the rice in cold water.
Step 5:

Heat some of the vegetable oil in a Dutch oven or heavy-bottomed pot. Add the beef and cook, stirring, until it's browned all over.
Step 6:

Add the carrot. Cook, stirring, for about 5 minutes.
Step 7:

Sprinkle the meat and carrot with the pilaf seasoning, paprika, dried barberries (if they're not already in your pilaf blend), cumin, salt, and pepper. Pour in 2 1/2 cups (600 ml) of boiling water. Simmer for about 40 minutes over low heat.
Step 8:

Add the prunes, rice, onion, and the whole head of garlic to the pot.
Step 9:

The water should cover the rice completely, so add more boiling water if needed.
Step 10:

Bring the water to a boil. Cover the pot and simmer over low heat for about 20 minutes, until the rice is done. Take the finished pilaf off the heat and let it rest for about 15 minutes.
Step 11:

Stir the pilaf before serving. Enjoy!

I used to always make pilaf with pork — or, less often, lamb. But of all the meats, beef is my favorite. For most of my life, my all-time favorite main dish has been individual pots of beef and prunes under a cheese-and-mayo crust, and I think beef and prunes are a match made in heaven. So when I decided to make pilaf with prunes, pork was never even in the running. Thanks to searing over high heat and then a long, slow braise, the beef comes out very tender. So if you've been hesitant to use beef because it can be tough, go right ahead — it works beautifully here.