Lenten pilaf with dried fruits - ReCiPes

Central Asian cuisine |
Copyright recipes

Who said that you can’t cook delicious dishes in fasting? Lenten pilaf with dried fruits is a hearty, nutritious and healthy dish that is loved by both adults and children. Spices and yellow carrots give this dish a spicy aroma and elegant golden color, and dried fruits give sweetness. In addition, they are rich in useful vitamins and minerals, do not harm the figure at all and contribute to the production of the hormone of good mood!


  • Basmati Rice – 200 gr.
  • White raisins – 100 gr.
  • Dried apricots – 50 gr.
  • Prunes 50 gr
  • Onions – 2 pcs.
  • Yellow carrot – 5 amount.
  • Vegetable oil – 100 ml.
  • Salt to taste
  • Zira and / or cumin – to taste
  • Turmeric – to taste
  • Saffron – to taste
  • Hot chili pepper to taste


1. Rinse dried fruits in a colander under running water and lay on a dry clean towel.

2. Peel onions and carrots. Cut the onion into half rings, chop the carrots into slices.

3. Pour vegetable oil into the cauldron (cotton is best) and heat it until a slight smoke comes from the oil.

4. Fry the onions until golden, then add the carrots, lightly salt and mix.

5. Lay on dried onions and carrots in layers of dried apricots, prunes and raisins, then rice, and sprinkle with zira or cumin (on top of both), turmeric and saffron. If you want to make the dish hotter, add a little dry chili pepper.

6. Pour boiling water over pilaf, substituting a slotted spoon under the stream of water so as not to disturb the layers of dried fruits and rice. Water should cover the rice layer by 2 cm.

7. Once the water has boiled away so much that the rice is on the surface, collect the pilaf with a slotted spoon from the edge to the center of the hill, reduce the heat as much as possible and cover the cauldron with a lid and leave to simmer for 25 minutes. After this time, open the lid, mix again and try to cook. If the rice has reached al dente, turn off the heat and let the dish rest for a bit.

8. Serve lean pilaf in a bowl, sprinkled with walnuts for beauty.

Bon Appetit!


1. We recommend using steamed Basmati rice for the preparation of the dish, but any long-grain rice is suitable for the dish. In case the rice is not steamed, it is necessary to thoroughly rinse it under running water to remove excess starch from the grains, otherwise rice may stick together during cooking.

2. A cauldron can be replaced with a cast-iron wok; in extreme cases, a stewpan with a thick bottom and walls is suitable.

Post Your Thoughts