Pilaf with Pumpkin and Fruits
Main Dishes • World
Description
When serving, I sprinkled it with sugar mixed with cinnamon, which was just what it needed. Also, keep a close eye on the cooking. Use a water-to-rice ratio of 2:1 and cook it on a very low heat, otherwise the pumpkin will burn to the bottom.
Ingredients
- Rice 1⅕ cups
- Pumpkin 20 oz
- Quince 5 oz
- Apple 5 oz
- Butter 0 oz
- Raisins 5 oz
Step-by-Step Guide
Step 1
Peel the fresh apples and quince, remove the seeds, cut them into small cubes, and mix with the rinsed raisins. In a pot, melt part of the butter, cover the bottom with slices of pumpkin, peeled from seeds and skin, sprinkle 1/3 of the rinsed rice over the pumpkin, add a layer of the fruit mixture, cover with rice again, place more fruit on top, and finish with the remaining rice. Drizzle the rest of the butter over everything and pour in salted water just enough to cover the top layer of rice.
Step 2
Cover the pot with a lid and cook the pilaf on low heat for one hour.
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