- rice laser – 1 kg
- carrots – 1 kg
- onions – 2 pcs.
- quince – 2 pcs.
- pumpkin – 1 kg
- vegetable oil – 250 ml
- zira (cumin) – 1 tsp.
- drinking water – 1 l
- salt to taste
STEP-BY-STEP COOKING RECIPE
Prepare the rice laser for pilaf. To do this, pour it into a large bowl and cover with cold drinking water. Leave at room temperature for 30 minutes.
Wash carrots for pilaf, peel and cut into large strips. Peel the onions. Cut one of them into thin half rings. Wash the quince, cut into quarters and remove the seeds from them.
Wash the pumpkin, cut in half and remove the seeds. Cut the pulp into small cubes. Heat oil in a cauldron for pilaf. Peel the remaining onion and cut into halves. Place in a cauldron, cut side down, fry until crusty and place on a plate.
Put the pumpkin cut into cubes in a cauldron with hot aromatic oil. Fry, stirring occasionally, until golden brown and place on a plate. Leave on until use.
Put chopped onion in a cauldron for pilaf and, stirring occasionally, fry until browned. Add carrots. Stir constantly and fry until soft. In the process, sprinkle the vegetables with cumin rubbed in your palms.
Fill the vegetables in a cauldron with cold water (not hot, otherwise the zirvak will turn out cloudy). Add a teaspoon of salt and stir. Add the quince and when the water boils, reduce heat to low. Cook for 20-30 minutes.
Add pumpkin and cook for another 5 minutes. Throw the rice on a fine sieve and rinse gently with running water. To prevent the grains from breaking, sort the cereals very carefully.
Try zirvak for pilaf. Salt if necessary. Increase the fire under the cauldron to the maximum. Lay out the rice and flatten. Water should cover it with a layer of at least 5 mm. Cook for 20 minutes.
Put the quince, pumpkin and whole onion, which was fried at the very beginning, on top of the rice. Close the cauldron with a lid and cook pilaf for 20 minutes on low heat. Mix the cooked rice with zirvak and place on a large plate. Spread the pieces of pumpkin and quince on top.