Pilaf with dried apricots and prunes

Bring the water to a boil. While the process is going on, we rinse the rice under running water until the water is clear. We load the rice into boiling water, stir and cook under a closed lid on low heat for 15 minutes.

When the rice is well boiled, and the water will only cover it slightly, add salt, saffron and mix well, until the spices are evenly distributed. Cover with a lid and leave to cook on low heat for another 5 minutes. The time is approximate, cook until the water is completely absorbed.

While the rice is getting ready, heat up the frying pan with olive oil. Pour out both types of raisins, dried apricots and prunes. It is advisable to cut large dried fruits, they will swell in their entirety, they will look too big and not appetizing. It is best to cut dried apricots and prunes into strips.

Fry dried fruits for a few minutes. They should not get a crust or decrease in volume, just warm up and soak in olive oil.

Add dried fruits together with all vegetable oil to rice, stir well for even distribution of dried fruits. Rice is already completely ready by this time, it is soft and crumbly, immediately after joining the dish is ready to serve, but for better soaking of rice with oil and swelling of dried fruits, it is better to hold the finished pilaf under a closed lid for another 5-10 minutes.

We put the finished rice on plates and serve it to the table. This dish is sure to appeal not only to adults, but also to children, and will also be an excellent option for a lean or diet menu.

Pilaf with dried fruits can be stored in the refrigerator and served cold, so it is no worse than a freshly prepared version of the dish. This opportunity can significantly reduce the time to prepare breakfast on any working day.

Bon appetit! Good mood!