Usuba
Pilaf with Quince and Saffron
Tender pilaf with the sweet and sour flavor of quince and the aroma of oriental spices. The rice is cooked in layers with caramelized onions and stewed quince, infused with saffron.
- Total
- 75 min
- Standard serving
- 202.9 g
Ingredients
Total 10
Instructions
- 1
Step 1
Slice the onion thinly into rings or half-rings. Heat vegetable oil in a pan and fry the onion until golden brown. Add a pinch of turmeric and salt, then remove from heat.
- 2
Step 2
Cut the quince into thin sticks. Place on a skillet, add 100 ml of water, sugar and ground cumin. Cook over medium heat, stirring, until the water is completely evaporated.
- 3
Step 3
Rinse the rice. Cook it in a large amount of salted water until half-cooked, without overcooking.
- 4
Step 4
Layer in a cauldron or pot: onion, rice, quince, rice. Repeat the layers so that you have at least two layers.
- 5
Step 5
Dissolve a pinch of saffron in a glass of hot water. Let it steep for 5 minutes, then pour it over the dish.
- 6
Step 6
Place the pot in a preheated 150 °C oven for 40–45 minutes. When the pilaf is ready, stir it for even distribution of flavors.
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