Easter pilaf

INGREDIENTS

  • 700 g rice for pilaf
  • 100 g ghee
  • 100 g dried apricots
  • 100 g prunes
  • 100 g of large pitted white raisins
  • 100 g almonds
  • 1 tbsp. l. honey
  • 70 g butter
  • ground cinnamon and cloves optional
  • salt

STEP-BY-STEP COOKING RECIPE
Step 1
Pour the washed rice into boiling salted water and cook until it is soft on the outside and still hard on the inside. Place the rice in a colander.
Step 2
Pour boiling water over the almonds for a couple of hours and peel them. Rinse dried fruits in hot water. Melt the ghee and, when it starts to boil, place the fruits and almonds in it. Fry the fruit in oil over low heat, stirring occasionally, until the fruit begins to swell. Mix honey with 1 tbsp. l. water, pour the fruit with almonds, add cloves and cinnamon and let the fruit steam for another 5 minutes under the lid.
Step 3
Melt the butter in a shallow but wide saucepan. Put 2-3 tbsp into it. l. rice, mix well. Then add the remaining rice, dried fruit with almonds and heat for 3-4 minutes, stirring constantly. When serving, if desired, you can sprinkle the pilaf with ground cinnamon.