Lean pilaf with vegetables and dried fruits

Perhaps, to someone, such an intricate combination will seem too original, but we confidently declare that it works great. Therefore, if for some fundamental reason or simply out of gastronomic curiosity you decide to cook pilaf without meat, this recipe is definitely worth keeping in mind.

Ingredients

• medium-sized onions - 3 pcs.
• garlic - 1 head
• large carrots - 2 pcs.
• large quince - 1 pc.
• dried apricots - 100 g
• raisins - 50 g
• vegetable oil - 100 ml
• a mixture of spices for pilaf (cumin, barberry, hot pepper) - 2 tbsp. l.
• drinking water - 700 ml
• long grain rice - 450 g
• salt to taste

Directions

1. Prepare the ingredients for lean pilaf with vegetables and dried fruits. Peel the onion and cut into half rings. Peel the garlic from the top husk, leaving only the thinnest scales.
2. Wash and peel carrots for pilaf. Cut it into thin strips. Wash the quince, cut into 8 pieces and remove the seeds from the core. Cut the pulp into small slices.
3. Put dried fruits for pilaf in a colander and rinse thoroughly with warm running water. Pat dry on a paper towel. Cut dried apricots into thin strips.
4. Heat the oil in a cauldron or large saucepan with a thick bottom. Add the onion and fry for 3 minutes, stirring occasionally. Add prepared carrots and quince. Cook for 5 minutes.
5. Add whole head of garlic, dried apricots, raisins and spice mixture to fried vegetables and quince. Season with salt. Pour in 700 ml of water, stir and cook over medium heat for 10 minutes.
6. At the same time, use the folding method to cook rice for pilaf. To do this, pour the cereal into a saucepan and salt. Pour in plenty of boiling water, stir and place over medium heat. Bring to a boil, stir again and cook the rice for 15 minutes. Place on a sieve.
7. Transfer the cooked rice to a cauldron and flatten. Close the container tightly with a lid so that steam does not escape (it is better to wrap the joint with foil). Cook over low heat for 20-30 minutes.
8. Remove the lean pilaf cauldron from the heat, wrap it in a thick blanket and leave in a warm place for 30 minutes. Then stir, place on a large plate, garnish as desired and serve.