Usuba
Bukhara Pilaf with Apricots and Raisins
Eastern pilaf with aromatic spices, dried fruits, and vegetables. The rice is cooked in layers without stirring, absorbing the flavor of roasted vegetables and the sweetness of apricots and raisins. The dish turns out fluffy and fragrant.
- Total
- 60 min
- Standard serving
- 199 g
Ingredients
Total 11
Instructions
- 1
Step 1
Prepare all ingredients before you start cooking.
- 2
Step 2
Cut the carrots into strips.
- 3
Step 3
Remove the outer skin from the garlic.
- 4
Step 4
Cut the onion into quarters.
- 5
Step 5
Cut dried fruits into thin strips.
- 6
Step 6
Rinse the rice with cold water.
- 7
Step 7
Heat vegetable oil in a cauldron or a pot with a thick bottom so that it covers the bottom.
- 8
Step 8
Lightly fry the onion and carrot in oil.
- 9
Step 9
Add pilaf spices and dried dill, mix well.
- 10
Step 10
Layer the dried fruits over the vegetables, then add the washed rice. Do not mix the layers.
- 11
Step 11
Pour hot water so that it is one finger higher than the rice.
- 12
Step 12
Salt to taste.
- 13
Step 13
Cover the pot with a lid and bring to a boil.
- 14
Step 14
Reduce the heat to minimum and let simmer for 30–50 minutes until the rice is completely cooked.
- 15
Step 15
Once the pilaf is ready, let it rest under the lid for a few moments before serving.
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