Sweet pilaf
Fragrant rice with dried fruits for a family lunch or a holiday side dish.
Option: prunes and cashews
50 min · 6 servings
Per serving
Approximately 397 kcal Protein: 7.4 g Fat: 11.0 g Carbohydrates: 68.6 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Cashew
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Dry long grain rice – 360 g
- prunes – 140 g
- cashews – 80 g
- Carrots - 1 pc.
- Vegetable oil - 30 ml
- Cinnamon – 1 g
- Salt - 1 g
- Water – 650 ml
How to cook
- Rinse the rice until the water runs clear.
- Fry carrot sticks in oil for 4 minutes.
- Add rice, dried fruits, spices and water from the list.
- Cook covered for 20 minutes, then let stand for 10 minutes and add the nuts.
Products for the recipe
- Pitted prunes — 140 g for the recipe. Check and remove pits; cut into large pieces.
- Raw cashews, grade 320 — 80 g unsalted kernels without shell. Chop according to recipe.
Editorial variation of Vostok Food based on the specified dish. Added carrots, cinnamon instead of cumin, selected pair of dried fruits and nuts instead of raisins and cashews. This is a variation of the basic recipe, not a separate traditional dish. Variation text - CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Indian Rice · CC BY-SA 4.0