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Cooking Time
1 h 30 min
Serves
4
Difficulty
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Not a single feast in Azerbaijan is complete without this pilaf. It must be served at all celebrations and events. “Shirin” pilaf means “sweet” pilaf and is usually served with sweet dried fruits.
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Serves:
Basmati rice - 300 g
Saffron - 1 g
Ghee butter - 150 g
White raisins - 100 g
Prunes - 80 g
Dried apricots - 80 g
Albuhara dried plum - 100 g
Dates - 120 g
Powdered sugar - 100 g
Ground cinnamon - 10 g
Salt - to taste
Sour cream 25% (classic) - 50 g
Water - 200 ml
Wheat flour - 200 g
1
Boil the rice in salted water until half-cooked. Discard in a colander.
2
Prepare saffron tincture. Pour 1 gram of saffron into 200 ml of warm water and let it brew. For pilaf, use 2 tbsp. l.
3
Heat a cauldron and grease the bottom with melted butter. Knead elastic and soft dough, roll out into a thin circle and cover the bottom of the cauldron with it. The dough will prevent rice from sticking and will become one of its (pilaf) favorite parts in the cooking process - a fragrant browned crust.
4
Spoon the rice on top of the dough. Pour over the melted butter and 2 tablespoons of saffron tincture. Cover with a cotton towel and a lid. Cook over low heat for 30-40 minutes.
5
Wash dried fruits and soak in warm water until they swell. Lightly fry in melted butter in a preheated frying pan for 5-7 minutes.
6
Place the rice on a plate and serve the cooked dried fruits and cinnamon-sugar mixture next to it.
Serves:
Fat
167
Carbs
631
Protein
45
Kcal
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