Sweet rice in pumpkin. Fruit pilaf in a pumpkin

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Wash the pumpkin. Cut off the top. Carefully remove the seeds and fibers. On the pulp, make frequent notches with a knife.

Pour boiling water inside the pumpkin, cover with the top and leave until the water cools completely.

Wash the apples, cut into 4 pieces and remove the core. Cut the pulp into slices. Rinse raisins, prunes and dried apricots thoroughly warm water. Mix apples and dried fruits in a bowl. Sprinkle with sugar and mix again.

Divide the rice into 3 approximately equal parts. Put a layer of rice on the bottom of the pumpkin, then half of the fruit. Put a layer of rice again and the remaining fruit. Lay the remaining rice on top.

Melt butter, salt and pour this mixture into the pumpkin. Add hot water so that it covers the top layer of rice.

Preheat oven to 180°C. Brush the outside of the pumpkin with vegetable oil, cover with foil and bake for 1 hour 30 minutes. 30 min. until ready to remove the foil and cover the pumpkin with its top. Before serving, toss the rice with the fruit and pumpkin pulp, scraping it with a spoon.

When it comes to pilaf, associations immediately arise with rice, meat, vegetables and aromatic spices. But the dish is so varied that the spectrum palatability immense. It is even sweet.

And there are also many more options for cooking unusual pilaf than one. For example, Bukhara with raisins or scrambled eggs. Have you heard that you can cook pilaf in a pumpkin? Then it's time for culinary discoveries! We recommend starting by watching the video.

Sweet pilaf: a step by step recipe with a photo

This recipe would be correctly called simplified, because it does not include several types of nuts, as in the Armenian version, or eggs and a wide range of spices, as in the Azerbaijani one. But that doesn't make the dish any less delicious.

Important: do not stir the dish during the process. And to determine whether it's ready or not, take some rice from the top and try it. If it is not cooked yet, and the water has already boiled away, just pierce the pilaf with a fork in several places and add a little liquid.

Ingredients

Servings: - + 6

• rice 250 g
• raisin 100 g
• Apple 150 g
• dried apricots 150 g
• carrot 100 g
• prunes 100 g
• butter 50 g
• salt 10 g

per serving

Calories: 354 kcal

Proteins: 5.6 g

Fats: 8.1 g

Carbohydrates: 65.4 g

60 min. Video recipe Print

Prepare dry fruits. Wash them in cold water. Cut dried apricots and prunes into small pieces and pour boiling water along with raisins. Leave for half an hour, during which time the dried fruits will swell and soften a little.

Peel the carrots and chop with a coarse grater. To make the finished dish look more attractive, you can use a Korean carrot tool.

Peel the apples, remove the core and chop into small cubes.

Put the cauldron on the fire, throw in the butter. As soon as it melts, lay out the carrots. Fry for 5 minutes.

Then add apples, combine everything and cook for the same amount of time.

After that, put dried fruits in a cauldron, mix well, and simmer under the lid for about 10 minutes.

Rinse the rice thoroughly until the water runs clear. Put in a cauldron, mix with fruit, salt, pour water so that its level is literally a millimeter higher than the rest of the ingredients, and cook over low heat under a lid until tender (about 30 minutes).

Let the pilaf brew for about half an hour and you can serve it to the table.

Bukhara sweet pilaf

If you do not want to turn pilaf into a dessert and strive to ensure that it is not sweet, but only sweet in taste, try cooking the Bukhara version - you will not regret it! It is not as high-calorie as the previous one.




Time for preparing: 1,5 hour

Servings: 6

The energy value

• proteins - 5.6 g;
• fats - 8.3 g;
• carbohydrates - 53.4 g;
• calorie content - 310 kcal.

Ingredients

• rice - 400 g;
• white raisins - 50 g;
• dark raisins - 100 g;
• onion - 150 g;
• carrots - 200 g;
• Bulgarian pepper - 70 g;
• garlic - 20 g;
• dried barberry - 50 g;
• sunflower oil - 50 ml;
• dill and parsley;
• salt - to taste.

Step by step cooking

1. Rinse the rice well. You need to do this like this: fill it with water, mix thoroughly with your hands and drain. And so at least 5 times. If you want to speed up the cooking process a little, soak the rice in warm water for half an hour.
2. At this time, sort out dried fruits, remove overdried and spoiled berries. Wash raisins and barberries thoroughly.
3. Peel the onion and cut into half rings or quarters.
4. Chop carrots into thin strips. You can also grate on a Korean salad grater.
5. Chop sweet pepper into small pieces.
6. Pour oil into the cauldron, calcine, lightly fry the onion.
7. When it becomes translucent, add the carrots and saute for 10 minutes. Salt.
8. Mix rice with dried fruits, put in a cauldron, stick garlic cloves in several places, fill with water so that it is half a centimeter higher than the contents, and cook under a lid until all liquid is gone from the surface.
9. Now put the chopped greens on the pilaf and cook for 25 minutes.
10. Let it brew, remove the garlic and you can serve.

Ghapama: sweet plov in pumpkin

Sweet pilaf can be made special if you decorate and serve it original way. For example, cooking it in a pumpkin! And it doesn’t matter what you call it later, the main thing is that children will like it thanks to its interesting presentation.

Time for preparing: 1,5 hour

Servings: 6

The energy value

• proteins - 5.4 g;
• fats - 15.5 g;
• carbohydrates - 43.5 g;
• calorie content - 333 kcal.

Ingredients

• pumpkin - 1 pc.;
• rice - 400 g;
• butter - 120 g;
• raisins - 100 g;
• prunes - 100 g;
• dried apricots - 100 g;
• walnuts - 150 g;
• sugar - 30 g;
• honey - 60 g;
• cinnamon - 10 g;
• salt - to taste.

Step by step cooking

1. Rinse the rice, add water, salt a little and boil until half cooked - this is about 10 minutes from the moment of boiling. Strain through a sieve.
2. Rinse dried fruits, pour boiling water and leave for 20 minutes until they swell. After that, drain the water, cut dried apricots and prunes into small pieces.
3. Dry the walnuts a little in the oven and chop. You can do this with a blender or walk over them several times with a rolling pin.
4. Cut off the tail from the pumpkin, while capturing a large diameter space around it. Don't throw away the top.
5. Peel the core of the pumpkin and sprinkle some sugar on the inside.
6. Preheat the oven to 180 degrees and place the pumpkin in it for half an hour. Line a baking sheet with parchment or pour a little water there so that nothing burns.
7. Put the pan on the fire, throw in the butter. When it's melted, put in dried fruits and nuts and fry a little.
8. Add honey, cinnamon, mix well. Simmer for 5 minutes, then pour the rice, mix thoroughly again, add a little salt, keep on fire for about 5 minutes, and then put the contents of the pan into the pumpkin and add a little water. Cover with the cut end and return to the oven for 40 minutes.
9. Let the finished dish brew for an hour without removing the pumpkin from the oven, and you can serve it to the table. It is better to do it this way: carefully cut the pumpkin into skewers and try to put it on a plate so that the pilaf remains in it, as in a boat.

This dessert tastes amazing! The main thing, when you collect pilaf on a fork or in a spoon, to put it in your mouth, try to grab the pumpkin pulp as well. This recipe is suitable for cooking in a slow cooker, which is used instead of an oven.

Sweet pilaf with scrambled eggs

For those who think that pilaf without meat is not food, because it is not satisfying and nutritious, there is a special recipe - sweet and with scrambled eggs. The protein is present, the calorie content is at the proper level, and the taste is excellent!

Time for preparing: 1,5 hour

Servings: 9

The energy value

• proteins - 7.4 g;
• fats - 38 g;
• carbohydrates - 48.4 g;
• calorie content - 564 kcal.

Ingredients

• rice - 400 g;
• prunes - 150 g;
• raisins - 100 g;
• dried apricots - 150 g;
• dried cranberries - 100 g;
• butter - 450 g;
• eggs - 4 pcs.;
• flour - 50 g;
• turmeric - 10 g;
• salt - to taste.

Step by step cooking

1. Rinse the rice and boil until half cooked in salted water.
2. Beat the eggs well, add the flour and shake again so that there are no lumps. Mix a couple of tablespoons of rice to the egg mass, sprinkle with turmeric and salt a little.
3. Melt 100 g butter in a heavy bottomed saucepan. Pour into it egg mass, cook over very low heat, covered, until a reddish crust begins to appear.
4. Spread the rice on top of the omelet and smooth it gently with a spatula. Make small holes in several places and put pieces of butter in them. Sprinkle with turmeric and pour 100 ml of water. Cook covered over low heat for about 20 minutes.
5. Prepare sweet dressing. To do this, wash the dried fruits, pour 100 ml of water, add the remaining butter, sprinkle with turmeric and simmer over low heat under the lid until all the liquid has evaporated and the dried fruits begin to fry.
6. Serve ready meal like this: put a portion of rice with scrambled eggs on a plate, and on top - a sweet "frying". You can pour a teaspoon of natural honey.

Recipe for Indian sweet pilaf with spices

Time for preparing: 1 hour 5 minutes

Servings: 4

The energy value

• proteins - 8.1 g;
• fats - 26 g;
• carbohydrates - 72.4 g;
• caloric content - 554.2 kcal.

Ingredients

• rice - 400 g;
• dried apricots - 50 g;
• prunes - 50 g;
• refined sunflower oil - 100 ml;
• cardamom - to taste;
• cloves - to taste;
• saffron - to taste;
• ground cinnamon - to taste;
• granulated sugar - to taste;

Step by step cooking

1. Rinse dried apricots and prunes under a warm stream of running water, dry them a little with paper towels and chop them into arbitrary small pieces.
2. Then, in a medium-sized cauldron, heat 100 ml to a light haze vegetable oil odorless, dip 400 g of rice washed to a clear liquid there and fry it until it is yellowish-golden in color, constantly stirring the cereal for even frying.
3. Following this, add prepared dried fruits and spices (cardamom, clove buds, saffron strands, ground cinnamon, sugar, salt) to your taste into the rice container, mix all the products thoroughly and continue cooking them for another 5-7 minutes.
4. After the specified time, gently pour boiling water into the cauldron in a thin stream so that it covers the grits completely and is 2-3 cm higher, evaporate excess moisture on a strong flame and, reducing the heat to a minimum, simmer the pilaf under a tightly closed lid for about 20-30 minutes until fully prepared.
5. Put the finished oriental dish in a pile on a serving plate, sprinkle it with crushed walnuts for decoration and serve.

Sweet pilaf with dried fruits azerbaijani style

Time for preparing: 1 hour 10 minutes

Servings: 13

The energy value

• proteins - 7.1 g;
• fats - 35.1 g;
• carbohydrates - 59.1 g;
• calorie content - 575.2 kcal.

Ingredients

• long-grain rice - 500 g;
• raisins kishmish - 90 g;
• dried apricots - 150 g;
• prunes - 200 g;
• dried cranberries - 120 g;
• dried mango - 65 g;
• wheat flour premium- 75 g;
• chicken eggs - 4 pcs.;
• butter - 0.5 kg;
• turmeric - 5 g;
• table salt - to taste.

Step by step cooking

1. Wash thoroughly several times rice groats transfer to a saucepan with a large amount of salted water, boil it until half cooked and, throwing it on a thick culinary sieve, rinse under a hot stream.
2. Conditionally divide the butter into 4 equal parts and melt one of them in a wide saucepan with a thick bottom.
3. In parallel, in a small bowl, beat 4 chicken eggs, enter into the egg mass sifted wheat flour and mix the products until the consistency of thick sour cream is obtained. Add a little boiled rice and a pinch of turmeric to the resulting dough to get a beautiful yellow color.
4. Then carefully place the mass on the bottom of the pan with boiling butter, reduce the flame to a minimum and fry the cake until a light golden crust forms.
5. When the dough is browned, carefully spread the rice groats over its surface, leveling it with a silicone spatula, put two parts of butter cut into small pieces on top, make small holes over the entire surface of the rice and pour it with a solution of ½ teaspoon of turmeric diluted in 80 ml of clean filtered water. Cover the saucepan with a damp kitchen towel, cover it tightly with a lid and cook the grits on a quiet flame until cooked through.
6. At the same time, wash the dried fruits thoroughly in warm water, lightly blot them from excess moisture with paper napkins and cut into small even slices.
7. Move the chopped ingredients into a heated thick-bottomed stewpan, throw the remaining butter to them, add a pinch of turmeric and, pouring dried fruits with 80 ml of boiling water, simmer them over low heat under a closed lid. As soon as all the water has evaporated, fry the food a little until the characteristic hiss of oil and remove from the stove.
8. Serve the plov by stacking the cooked rice in a heap on a flat serving platter, topping it with dried fruit and garnishing with baked apples if desired.

As you can see, pilaf can be not only a hearty dinner, but also a sweet, nutritious dessert or breakfast. So stock up on dried fruits and cook to your heart's content! To make pilaf always crumbly, use long-grain rice for cooking, and if you want to speed up the process a little, always fill it with plain water, but with boiling water. Cook sweet pilafs, create and delight your household and guests! Enjoy your meal!