The author posted a question in Food, Cooking
Fruit pilaf? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
Fruit Plov For Gara: 200 g apricots, 200 g raisins, 2-3 peaches, 1 tbsp fresh cherry plums, 100 g peeled almonds, 25-50 g butter. For the rice: 1.5 tbsp. rice, 100g. butter, 1 tbsp. saffron infusion. Preparation of rice: depending on kind of rice soak it for 10-15 minutes in warm water or in salted water for 5-6 hours or put 2-3 tbsp. of coarse salt on the bottom wrapped in a cloth, pour the rice, pour cold water for 7-10 hours. In a large amount of salted boiling water in an enameled saucepan poured rice and boiled until half-ready, removing the foam. Rinse in a colander, rinse with cold boiling water. Lining the bottom and walls of the cauldron kazmag unleavened dough, as for noodles, unrolled to 1-1,5 mm and smeared with butter on top and put on it 1-1,5 tbsp. boiled rice, mixed with half of the melted butter, flatten and pour the remaining rice, put the remaining butter on top. Cover tightly and simmer over low heat for about half an hour until the rice is cooked. Cooking Gara: Fruits and nuts in a deep pan fry in butter, separately boil in an enameled saucepan a sugar-honey syrup with narsharabom boiled pomegranate juice and at the end of cooking add spices, put there fried fruits and slightly boil on low heat. Serve the rice and the fruit separately in two deep bowls. The rice should not be scalding, so that the butter does not solidify. source: correspondence recipes
Fruit Plov For Gara: 200 g apricots, 200 g raisins, 2-3 peaches, 1 tbsp fresh cherry plums, 100 g peeled almonds, 25-50 g butter. For the rice: 1.5 tbsp. rice, 100g. butter, 1 tbsp. saffron infusion. Preparation of rice: depending on kind of rice soak it for 10-15 minutes in warm water or in salted water for 5-6 hours or put 2-3 tbsp. of coarse salt on the bottom wrapped in a cloth, pour the rice, pour cold water for 7-10 hours. In a large amount of salted boiling water in an enameled saucepan poured rice and boiled until half-ready, removing the foam. Rinse in a colander, rinse with cold boiling water. Lining the bottom and walls of the cauldron kazmag unleavened dough, as for noodles, unrolled to 1-1,5 mm and smeared with butter on top and put on it 1-1,5 tbsp. boiled rice, mixed with half of the melted butter, flatten and pour the remaining rice, put the remaining butter on top. Cover tightly and simmer over low heat for about half an hour until the rice is cooked. Cooking Gara: Fruits and nuts in a deep pan fry in butter, separately boil in an enameled saucepan a sugar-honey syrup with narsharabom boiled pomegranate juice and at the end of cooking add spices, put there fried fruits and slightly boil on low heat. Serve the rice and the fruit separately in two deep bowls. The rice should not be scalding, so that the butter does not solidify. source: correspondence recipes
Response from 0[+++++]
Pilaf? Haha maybe it's a salad?
Pilaf? Haha maybe it's a salad?
Response from 0[+++++]
TOYKA TO TAJIKI 1 medium-sized round pumpkin, 1.5 cups of rice, 50 gr dried apricots, raisins, nuts, 2 fresh sweet and sour apples, half a cup of honey Cut a circle around the stalk and through the hole in the pumpkin, take out the seeds and the inside. Rice is well washed and boiled until half cooked. Mix slightly cooled rice with washed dried apricots, raisins, nuts, chopped apples and honey. Fill the pumpkin with the stuffing and close with the cut off lid. Cook in an oven in a greased with sunflower oil for 1.5 to 2 hours Prebaking the pumpkin makes it more flavorful
TOYKA TO TAJIKI 1 medium-sized round pumpkin, 1.5 cups of rice, 50 gr dried apricots, raisins, nuts, 2 fresh sweet and sour apples, half a cup of honey Cut a circle around the stalk and through the hole in the pumpkin, take out the seeds and the inside. Rice is well washed and boiled until half cooked. Mix slightly cooled rice with washed dried apricots, raisins, nuts, chopped apples and honey. Fill the pumpkin with the stuffing and close with the cut off lid. Cook in an oven in a greased with sunflower oil for 1.5 to 2 hours Prebaking the pumpkin makes it more flavorful
Response from 0[+++++]
It must be delicious
It must be delicious
Response from 0[+++++]
Is risotto good? For 4 servings: 1.2 liters of quality chicken stock 2 tbsp olive oil 1 medium onion finely chopped 150 ml good quality white wine 400 grams of risotto rice 3 tbsp cream 3 tbsp freshly grated Parmesan cheese 1. For the risotto to taste delicate it is important that the stock is hot when you add it to the rice, so keep it on a low heat next to the risotto pan Heat the oil in a large frying pan or wide saucepan and fry the onion for 5 minutes until it is soft 2. Add the rice to the pan and stir well so that the oil coats each grain. Cook for 2-3 minutes. Add the wine and stir a couple of times and cook for 1-2 minutes to allow the wine to absorb 3. Keeping the pan on medium heat, add some broth, stirring vigorously until all the broth is absorbed. Continue adding broth while stirring. Make sure the broth is absorbed before adding more. This will take about 20 minutes 4. When the rice is ready remove the pan from the heat and add the cream and cheese while stirring Allow to stand for a couple of minutes and serve immediately in warmed plates.
Is risotto good? For 4 servings: 1.2 liters of quality chicken stock 2 tbsp olive oil 1 medium onion finely chopped 150 ml good quality white wine 400 grams of risotto rice 3 tbsp cream 3 tbsp freshly grated Parmesan cheese 1. For the risotto to taste delicate it is important that the stock is hot when you add it to the rice, so keep it on a low heat next to the risotto pan Heat the oil in a large frying pan or wide saucepan and fry the onion for 5 minutes until it is soft 2. Add the rice to the pan and stir well so that the oil coats each grain. Cook for 2-3 minutes. Add the wine and stir a couple of times and cook for 1-2 minutes to allow the wine to absorb 3. Keeping the pan on medium heat, add some broth, stirring vigorously until all the broth is absorbed. Continue adding broth while stirring. Make sure the broth is absorbed before adding more. This will take about 20 minutes 4. When the rice is ready remove the pan from the heat and add the cream and cheese while stirring Allow to stand for a couple of minutes and serve immediately in warmed plates.
Response from 0[+++++]
Rice 1 cup raisins 150 g dried apricots 150 g nuts 150 g onions 2 pcs carrots 1 pc vegetable oil 4 tbsp Rice soak in water and let stand. Onion rings and fry in onion skewers. Grate carrots and stew them in oil together with raisins and apricots. Add rice, 1/2 tsp. salt, 2.5 cups of water and 3 tbsp. vegetable oil to the obtained mixture. We put the dish with pilaf for 15 minutes in a microwave oven with full power. If there is no oven, just on the gas and stew until soft.
Rice 1 cup raisins 150 g dried apricots 150 g nuts 150 g onions 2 pcs carrots 1 pc vegetable oil 4 tbsp Rice soak in water and let stand. Onion rings and fry in onion skewers. Grate carrots and stew them in oil together with raisins and apricots. Add rice, 1/2 tsp. salt, 2.5 cups of water and 3 tbsp. vegetable oil to the obtained mixture. We put the dish with pilaf for 15 minutes in a microwave oven with full power. If there is no oven, just on the gas and stew until soft.
Response from 0[+++++]
FRUIT PLOVE For the base: 200 g apricots 1 cup raisins 1 cup fresh cherry plums or 0 5 cups dried ones 100 g peeled almonds 2 tablespoons melted butter 50 g honey 2 tablespoons sugar 0 5 cups pomegranate juice or unripe grapes 1 tsp. Spoon cinnamon 2 cloves For pilaf: 1 5 cups of long-grain rice 5 tablespoons melted butter 1 tablespoon saffron infusion Salt For dough: 1 cup wheat flour 1 egg 3 tablespoons water salt Make dough by mixing flour, eggs and salt and leave to rise for half an hour and roll out as a thin layer. Prepare and boil rice like for pilaf with lamb and color it with saffron infusion Cinnamon raisins fresh or dried alycha together with peeled almonds in a pan with butter Cook syrup from sugar honey pomegranate juice or unripe grapes add cinnamon cloves roasted fruit almonds and boil it slightly. Serve the rice along with the pastry crusts in a separate bowl - the fruit is cool right?
FRUIT PLOVE For the base: 200 g apricots 1 cup raisins 1 cup fresh cherry plums or 0 5 cups dried ones 100 g peeled almonds 2 tablespoons melted butter 50 g honey 2 tablespoons sugar 0 5 cups pomegranate juice or unripe grapes 1 tsp. Spoon cinnamon 2 cloves For pilaf: 1 5 cups of long-grain rice 5 tablespoons melted butter 1 tablespoon saffron infusion Salt For dough: 1 cup wheat flour 1 egg 3 tablespoons water salt Make dough by mixing flour, eggs and salt and leave to rise for half an hour and roll out as a thin layer. Prepare and boil rice like for pilaf with lamb and color it with saffron infusion Cinnamon raisins fresh or dried alycha together with peeled almonds in a pan with butter Cook syrup from sugar honey pomegranate juice or unripe grapes add cinnamon cloves roasted fruit almonds and boil it slightly. Serve the rice along with the pastry crusts in a separate bowl - the fruit is cool right?
Response from 0[+++++]
I like pilaf with prunes apricots and raisins.You can also add pine nuts.
I like pilaf with prunes apricots and raisins.You can also add pine nuts.
Response from 0[+++++]
Great! I never knew such a thing existed! Thank you! I will try to make it!
Great! I never knew such a thing existed! Thank you! I will try to make it!