Sweet pilaf with dried fruits and nuts
5 servings
70 minutes
Sweet pilaf with dried fruits and nuts is a true gastronomic delight, combining tender basmati rice, honey sweetness, and rich flavors of dried fruits. The origins of such a dish can be found in the traditions of Eastern cuisine, where pilaf is often prepared in both savory and sweet versions. Here, dried persimmon, apricots, and raisins provide a harmonious fruity tartness, while nuts add a pleasant crunchy texture. Butter and honey give the pilaf softness and richness. The dish is perfect for a cozy family dinner as well as for a festive table. It is especially good in cold weather when warmth and energy are desired. The ease of preparation makes this pilaf accessible to any cook, and its taste lingers long in memory.
1
Rinse the rice and place it in a pot of boiling water, cook until done. Drain the rice in a colander and rinse with cold water to preserve its structure.
- Basmati rice: 2 glasss
- Water: 4 glasss
2
Chop the dried persimmon and dried apricots finely. Slightly crush the nuts in a mortar. Soak all the dried fruits and nuts in water and let sit for 20 minutes.
- Dried persimmon (hoshigaki): 1 piece
- Dried apricots: 50 g
- Almond: 30 g
- Walnuts: 20 g
- Hazelnut: 20 g
- Water: 4 glasss
3
Melt butter in a pan and add half of the honey. Sauté dried fruits with nuts. After 5 minutes, add rice. Cook for another 5-8 minutes. Remove from heat and let the pilaf sit covered for 8 minutes.
- Butter: 30 g
- Honey: 4 tablespoons
- Dark raisins: 50 g
- Golden raisins: 50 g
- Dried apricots: 50 g
- Almond: 30 g
- Walnuts: 20 g
- Hazelnut: 20 g
- Basmati rice: 2 glasss
4
Before serving the pilaf, drizzle with the remaining honey.
- Honey: 4 tablespoons
