Pilaf with Pumpkin and Quince

Pour cold water over the rice and let it soak for at least half an hour.

Cut carrots into thick julienne, one onion into thin quarter rings. Peel the pumpkin and cut it into batons about 7 centimeters long. Cut the quince into quarters and remove the seeds and core.

Heat vegetable oil in a wok. Fry the second onion in it, rolling it along the bottom of the wok, until golden brown on all sides, then remove it. Fry the pumpkin in the oil and set aside — it will be needed later.

Toss the sliced onion into the oil and fry until golden and glossy. Add the carrots and, stirring constantly, fry until tender. While cooking, sprinkle the vegetables with ground cumin crushed in your hands.

Pour 1 liter of cold water over the vegetables — this will prevent vigorous boiling and cloudiness of the zirvak. Add salt and place the quince. When the water comes to a boil, reduce the heat so the liquid simmers gently. After 20–30 minutes, when the quince is cooked, remove it and replace it with sliced pumpkin. Cook the pumpkin until done, but so it doesn't fall apart, then remove it.

Carefully rinse the soaked rice — place a bowl with it under cold running water and tilt it so that a small cloudy stream flows out from the side. Do not rub the rice to avoid breaking the grains; instead, gently toss it with your hands.

Taste the zirvak and add more salt if needed. Increase the heat and bring the zirvak to a rolling boil. Spread the washed rice on top and level it out. There should be approximately 0.5 centimeters of water above the rice — if there is less, add more boiling water. Cook the rice for about 20 minutes until almost done, stirring gently so it doesn't burn.

When the rice is about 90 percent cooked, add the quince, pumpkin, and a whole fried onion on top. Cover with a lid and leave for 20 minutes on low heat.

Mix the cooked rice with zirvak, arrange on a plate and top with pieces of pumpkin and quince.