Pilaf with quince
4 servings
75 minutes
Plov with quince is a refined dish of Uzbek cuisine, where the traditional plov recipe is enriched with the sweet-fruity notes of quince. The addition of quince gives the plov a special aroma and delicate taste, creating harmony between the rich spices and the light acidity of the fruit. This dish is not only delicious but also healthy—quince is rich in vitamins and pectin, improves digestion and provides energy. Plov with quince is served hot and is perfect for both a cozy family dinner and a festive feast. The classic blend of cumin, saffron, and turmeric gives the dish warm Eastern tones, while the baking process allows the aromas to fully unfold, turning it into a true culinary masterpiece.
1
Slice the onion into thin rings/semi-rings. Melt vegetable or clarified butter in a pan and fry the onion until golden. Add a pinch of turmeric and salt, then remove from heat.
- Onion: 1 head
- Vegetable oil: 3 tablespoons
- Turmeric: pinch
- Salt: to taste
2
Cut the quince into thin strips, place in a clean pan, add half a glass of water (mine is cold), sugar, ground cumin, and cook everything over medium heat, stirring, until the water evaporates.
- Quince: 1 piece
- Water: 100 ml
- Sugar: 1 teaspoon
- Ground cumin (zira): pinch
3
Rinse the rice and cook it in a large amount of salted water, do not overcook.
- Rice: 250 g
- Salt: to taste
4
In a pot or saucepan, layer onion, rice, quince, rice, and continue until the end. There should be at least 2 layers.
- Onion: 1 head
- Rice: 250 g
- Quince: 1 piece
5
Dissolve a pinch of saffron in hot water, let it steep for five minutes, and pour it over the dish.
- Saffron: pinch
- Water: 100 ml
6
Place the pot in a preheated oven at 150 degrees and cook for 40-45 minutes. Once the pilaf is ready, stir it for an even taste.