Bulgur pilaf with vegetables and fruits

Bulgur pilaf with vegetables and fruits is perfect for vegetarians or people who are fasting, because there is no meat or poultry in the composition. However, the dish has a surprisingly rich taste and aroma, thanks to the presence of quince, garlic and aromatic spices. Of course, someone might say that this is not pilaf at all. However, we insist on precisely this name, because, despite the absence of a protein component, the dish is prepared according to all the traditional canons. And what will convinced meat-eaters say about bulgur pilaf with vegetables and fruits? Only good - if you serve it as a side dish with fried chops, chicken legs or lamb cutlets on the bone!

Ingredients

• large quince - 1 pc.
• dried apricots - 100 g
• medium-sized onions - 2 pcs.
• large carrots - 2 pcs.
• garlic - 1 head
• vegetable oil - 100 ml
• golden raisins - 150 g
• a mixture of spices for pilaf (cumin, barberry, hot pepper) - 2 tbsp. l.
• drinking water - 3.5 l
• bulgur - 300 g
• salt to taste

Directions

1. Prepare the ingredients for the pilaf. Wash the quince with a brush, cut into 8 pieces and remove the core with seeds. Cut the pulp into small thick slices.
2. Wash dried apricots for pilaf and cut into quarters. Peel the onion and cut into feathers. Wash the carrots, peel and cut into thick strips. Divide the garlic into wedges and peel them.
3. Heat the oil in a pilaf cauldron or large saucepan with a thick bottom. Add the onion and, stirring occasionally, fry over high heat for 5 minutes. Add carrots and quince. Cook, stirring occasionally, for 5 minutes.
4. Put garlic, dried apricots, raisins and spices in a cauldron with carrots and onions. Season with salt to taste. Pour in 500 ml of boiling water, stir and bring to a boil. Cook over medium heat for 10 minutes.
5. Pour the bulgur into a large bowl at the same time. Season with salt and pour 3 liters of boiling water. Stir, cover and let sit for 15 minutes. Then fold over a sieve.
6. Put the bulgur in a cauldron, without stirring, and close the container tightly. Cook over low heat for 20 minutes. Then turn it off and leave the bulgur pilaf with vegetables and fruits under the lid for 10 minutes. Stir and place on bowls before serving.