Pilaf with Quince
Main Dishes • Uzbek
Description
The pilaf turns out very tender, light with a sweet and sour note.
Ingredients
- Rice 10 oz
- Quince 1 piece
- Onion 1 head
- Salt to taste
- Ground Cumin a pinch
- Sugar 1 teaspoon
- Turmeric a pinch
- Saffron a pinch
- Vegetable Oil 3 tablespoons
- Water 5 fl oz
Step-by-Step Guide
Step 1
Slice the onion into thin slices or half-rings. Melt the vegetable or clarified butter in a skillet, sauté the onion until golden brown. Add a pinch of turmeric and salt, then remove from heat.
Step 2
Cut the quince into thin sticks, place them in a clean skillet, add half a glass of water (I used cold), sugar, ground cumin, and cook everything over medium heat, stirring until the water evaporates.
Step 3
Rinse the rice and cook it in a large amount of salted water, being careful not to overcook.
Step 4
In a pot or saucepan, layer the onion, rice, quince, rice, and continue layering until finished. There should be at least 2 layers.
Step 5
In a glass of hot water, dissolve a pinch of saffron, let it steep for about five minutes, and pour it over the dish.
Step 6
Place the pot in a preheated oven at 300°F and cook for 40–45 minutes. Once the pilaf is ready, stir it for an even flavor.
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