1. Main Page
  2. Second course
  3. Pilaf with prunes and raisins

Pilaf with Prunes and Raisins

Treat your family to a fragrant rice-and-dried-fruit dish! This pilaf with prunes and raisins comes out surprisingly delicious — aromatic, gently spiced, and fluffy. It's a great choice for a meatless menu, but not only that. It's easiest to make in a high-sided cast-iron skillet or a Dutch oven.

GeraAuthor avatar
Recipe author
Pilaf with prunes and raisins
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 2 g
Fats 12 % 4 g
Carbohydrates 82 % 28 g
149 kcal
GI: 33 / 67 / 0
  • How do you make pilaf with prunes and raisins?
    1. Rinse the rice. Put the dried cherries, prunes, dried apricots, and raisins in a bowl, cover with warm water, and let soak for 10–15 minutes.
    1. Peel the carrots and onion. Dice the onion and cut the carrots into thin matchsticks.
    1. Fry the onion in vegetable oil until translucent, then add the carrots and cook for another 5–7 minutes.
    1. Drain the dried fruit, spread it on a towel, and pat dry. Cut the dried apricots and prunes into strips.
    1. Add the dried fruit to the skillet with the onion and carrots, stir, and cook for 2 minutes.
    1. Now stir in the rice, add the turmeric and paprika, salt to taste, and pour in the water. Cover and cook for 20 minutes.
    1. Take the skillet off the heat and let the pilaf rest, covered, for 10 minutes.
  • Serve hot.
  • Enjoy!
  • Tip: for rice dishes that come out great every time, it's worth knowing how to pick the right rice and the little tricks for cooking it well.
  • Keep in mind that every cooking oil is only healthy up to its smoke point — past that, it starts to burn and can form harmful compounds, so heat it gently.
  • Also note that how you cut the carrots changes the result: grated carrots break down during cooking and blend evenly into the dish, while carrots cut into strips or cubes keep their shape.

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Turmeric - 325  kcal/100g
  • Sour cherry - 52  kcal/100g
  • Sweet cherry - 64  kcal/100g
  • Dried cherries - 292  kcal/100g
  • Canned cherries - 61  kcal/100g
  • Dried apricots - 215  kcal/100g
  • Uryuk - 290  kcal/100g
  • Dried peaches - 254  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Prunes - 227  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g

Similar recipes

Related and additional categories: