Bukhara pilaf with dried fruits
7 servings
60 minutes
Bukhara pilaf with dried fruits is a refined dish of Uzbek cuisine that embodies rich Eastern traditions. Its roots trace back to ancient Bukhara, where pilaf has always been a symbol of hospitality and prosperity. This variant is special because it includes dried fruits like raisins, apricots, and prunes alongside traditional ingredients, giving the pilaf a unique sweet note. The harmony of flavors between the sweetness of the fruits, the richness of the spices, and the tenderness of steamed rice makes it truly festive. The pilaf is cooked in a cauldron where vegetables, spices, and dried fruits release their aroma in boiling oil. It is traditionally served hot and garnished with greens. Bukhara pilaf pairs perfectly with fermented dairy drinks and fresh vegetables, turning the meal into a gastronomic delight.
1
It's better to prepare all the ingredients first.
2
Cut the carrot into strips.
- Carrot: 3 pieces
3
Remove the outer skin from the garlic.
- Garlic: 1 head
4
Cut the onion into quarters.
- Onion: 1 piece
5
Cut the dried fruits into thin strips.
- Raisin: 6 tablespoons
- Dried apricots: 20 pieces
- Prunes: 5 piece
6
Wash the rice.
- Rice: 600 g
7
Next, heat vegetable oil in a pot or a thick-bottomed saucepan. There should be enough oil to cover the bottom.
- Vegetable oil: to taste
8
Sauté the onion and carrot lightly on it.
- Onion: 1 piece
- Carrot: 3 pieces
9
Add spices, dried herbs, and mix.
- Spices for pilaf: 4 teaspoons
- Dried dill: 2 teaspoons
10
Place dried fruits on the vegetables, then add the washed rice.
- Raisin: 6 tablespoons
- Dried apricots: 20 pieces
- Prunes: 5 piece
- Rice: 600 g
11
Do not mix the layers and pour hot water over everything. In a flat pot, the liquid should be one finger above the rice.
12
To salt.
- Salt: to taste
13
Cover the pot with a lid and bring to a boil.
14
Reduce the heat to minimum and let it simmer for 30-50 minutes
15
After it's ready, it can be allowed to steep further.