Vegetable pilaf with rice (lenten recipe). Lenten pilaf: how to cook delicious without meat - recipe with photos

Pilaf is probably the most famous rice dish. The first information about it can be found in the epics of the peoples of the East and numerous historical legends. The medicine of those times considered pilaf very healing and recommended it for various kinds of ailments, exhaustion of the body, from the consequences of long-term fasting and for rehabilitation of seriously ill patients. It was recommended to eat this dish both before and after performing heavy physical activity.

Historical reference. Different nations claim to be the first to invent a dish called “pilaf”. Name « Palov Osh » means from ancient Persian composed of the first letters of the 7 components of pilaf:

• P (piyoz) “bow”
• A (ayoz) “carrot”
• L (lahm) "meat"
• O (olio) "fat"
• V (vet) "salt"
• O (about) "water"
• Sh (shaly) "rice"

And the dish was named by none other than Ibn Sina (Avicenna). In his opinion, “palov osh” had healing and nutritional properties.

Italians call pilaf “risotto”. The Italians adopted this dish from the Arabs and worked on it so much that it has dozens of variations, with various combinations: with shrimp, mushrooms, meat, ham, vegetables, tomato sauce and cheese.
The Spaniards call pilaf paella; it was probably also adopted from the Arab conquerors and is very popular not only in Spain itself, but throughout the world.

A version of lentil pilaf is popular in Iraq.

In addition, there is also pilaf in Bulgarian, Indonesian, Filipino and many others. And Muslims joke, saying that pilaf has as many recipes as there are Muslim cities in the world.

Pilaf recipes differ among different peoples of the planet. Changing at least one of its components leads to the emergence of new recipes - both tasty and, undoubtedly, healthy.

Pilaf is prepared according to the classic recipe in a cast iron cauldron, but if such a vessel is not available in the house, it is possible to use thick-walled frying pans, duck pots, pots and stewpans - the result will be no worse.

The stages of preparing pilaf are also approximately the same - preparing the components of the pilaf, heating the oil (or fat), preparing the frying called “zirvak” and, of course, the rice itself.

Oriental and Asian cooks who know a lot about cooking pilaf recommend adding various seasonings and spices, and their quantity is important. The calculation is simple - add one and a half to two teaspoons of a mixture of seasonings per half a kilogram of rice.

Recipe No. 1 Folding pilaf without meat (base)

This recipe is basic and very easy to prepare. This pilaf is popular everywhere, as it is the basis for any recipe.

To prepare you need:

1. 200 grams of rice;
2. 400 ml water;
3. 20 grams of melted butter;
4. Half a teaspoon of salt.

• Rice washed with cool water is poured into boiling salted water and cooked until completely cooked, about 12-15 minutes.
• Next, the rice is thrown into a colander and washed with just water.
• Once the water has drained, add oil to the rice and mix gently.
• Add a little water to the half-cooked oiled rice and cook on low heat until fully cooked. 15 minutes.

Recipe No. 2 Vegetarian pilaf with beans without meat

Vegetarian cuisine - its recipes always include legumes. Hearty and tasty dishes are prepared from them. Pilaf of this recipe can decorate an everyday and even festive table.

To prepare you need:

• Long grain rice 500 grams;
• Red beans 300 grams;
• 2 carrots;
• 1 large onion;
• 1 head of garlic;
• Raisins 100 grams;
• Vegetable oil 50 grams;
• Salt to taste.

• The beans are pre-soaked in cold water overnight.
• The rice is washed well (several washes) with water and left in the water for half an hour.
• Vegetables – chop the onion and carrots: the onion into half rings, grate the carrots.
• Place in a prepared container with butter in layers: beans and onions, carrots and raisins. Add a little salt to the layers.
• The last layer will be rice - we distribute it on top, and an unpeeled head of garlic is placed in the center.
• Fill the pilaf with boiling water, the rice is covered with 2 fingers of water.
• Cooking time is 40 minutes at medium heat. We don't touch, we don't interfere.
• After the specified time, the layers are mixed, vegetarian pilaf without adding meat is ready.
• Salads from various vegetables (your family’s favorite) are prepared and served with the pilaf.

Recipe No. 3 Meatless mushroom pilaf with vegetables

Russians have recently become more and more willing to observe various Orthodox fasts. For some, this is a way of spiritual personal cleansing, and there are those who use this moment to lose weight. Beginners are faced with the fact that their menu is very monotonous. We offer a recipe for healthy pilaf.

To prepare you need:

• 2 cups rice (any type);
• 20 mushrooms (champignons or wild mushrooms);
• 2 large eggplants;
• 2 bell peppers;
• 4 fresh tomatoes;
• 1 carrot;
• 3 tablespoons butter;
• 3 tablespoons vegetable oil;
• 1.5 cups of water (replacing vegetable or meat broth);
• Dill, salt.

• Cooking pilaf begins by frying medium-sized chopped eggplants and medium-sized tomatoes in oil.
• The pepper is peeled from seeds and stems, cut into narrow strips.
• The carrots are chopped into strips and stewed for about 5 minutes in butter.
• Fry onions, cut into half rings, and mushrooms, chopped into thin slices.
• We wash the rice in several waters and cook it until it is fully cooked. Place the rice in a sieve to drain the liquid.
• Combine all the ingredients in a container - vegetables and rice, add water (replace the broth).
• Simmer the future pilaf on low heat until cooked. 5 minutes before the end, add salt and pepper.
• When serving, sprinkle the finished pilaf without meat with dill.

Recipe No. 4 Meatless pilaf with tomatoes

This recipe will undoubtedly be noticed and appreciated by “vegans” and those who, for various reasons, do not eat meat and fish products. Try this wonderful recipe, it will definitely be on your family’s menu.

To prepare you need:

• Onion - 1 piece;
• Carrots - 3 pieces;
• Any rice 400 grams;
• Tomatoes - 6 pieces;
• Eggs - 6 pieces;
• Vegetable oil - 2/3 cup;
• Zira - 2 tablespoons;
• Coriander - 1 tablespoon;
• Water - 1 liter;
• Salt, pepper - a pinch.

• In the evening you need to soak the rice in water.
• Cut the carrots into small strips.
• Remove the seeds from the tomatoes and add a little salt to each tomato.
• In a mortar, grind and mix 1 tablespoon each: salt, coriander and one teaspoon of cumin.
• The oil is hot. Fry the onion, add carrots, add the resulting mixture of spices - pour water so that everything is covered with water. The simmering takes 10 minutes.
• Next, pour rice on top, distribute it evenly over the surface and add water on top of the rice “on your finger.”
• Simmer over low heat until the water evaporates, then use a spoon to make small holes in the rice and place the tomatoes in them. Break 1 egg into the free inside of the tomato.
• All that remains is to sprinkle the dish with spices and cook with the lid closed for 20-25 minutes.
• Mix the finished pilaf without adding meat and place it on a large plate-plate, and place miracle tomatoes next to it.

Rice

This is the main stumbling block of all cooks who have ever prepared pilaf. However, almost all of them agree that the best is devzira rice, as well as other Uzbek and Tajik varieties.

You can try cooking pilaf with other types of rice, but preferably not too starchy. And in any case, the rice must be rinsed well before adding (until the water becomes clear). This will wash away starch dust and prevent the pilaf from sticking together. Chefs also advise soaking it in cold water for an hour or more.

By the way, you can use wheat, chickpeas, corn and mung bean instead in pilaf. But this is a slightly different story.

Meat

Lamb is traditionally used for pilaf, but beef is also suitable. You can also use pork, although Muslim cooks are unlikely to forgive you for this. The option with chicken is also possible, but it has little in common with the classic Uzbek pilaf.

It is better to choose meat from adult animals: it gives the necessary rich taste.

The meat needs to be cut into fairly large pieces, approximately 5 × 5 cm or a little larger. You can fry the meat in large, non-portioned pieces and chop it just before serving. It is believed that the larger the piece, the juicier the finished meat will be.

Vegetables

There are two main vegetables in pilaf: onions and carrots. Onions can be used. It’s more difficult with carrots: in Central Asia, pilaf is often prepared with yellow carrots, but in its absence, regular orange ones will do.

The main rule is not to be shallow. The onion is cut into rings or half rings, the carrots into large cubes about 5 mm thick. If you finely chop vegetables and meat, you will no longer get pilaf, but rice porridge.

Oil

To prepare pilaf, either odorless vegetable oil, or animal lard (tail fat), or both types together are used. At home, the easiest way is to use refined sunflower oil.

There is no need to skimp: pilaf is a fatty dish. On average, 1 kg of rice requires about 200–250 ml of oil.

Spices

There is ample room for experimentation here. And yet we can distinguish more or less traditional seasonings:

• garlic (slightly peeled and put in whole heads);
• hot red pepper (put in whole pod);
• cumin;
• barberry;
• ground black or red pepper.

You can also add thyme, coriander, suneli hops, saffron or other spices to your taste. The easiest way is to use a ready-made seasoning mixture.

Other Ingredients

In addition to the ingredients listed above, pre-soaked chickpeas and dried fruits are often added to pilaf.

Which dishes to choose

Cauldron, cauldron and cauldron again. With thick walls. In it, the meat does not stick, and the rice cooks evenly and remains crumbly. It is best to use a cast iron cauldron (especially if you are cooking pilaf over a fire), but an aluminum one will also work.

A duck pot can be a good replacement for a cauldron. But a saucepan, deep frying pan, wok and other kitchen utensils will not give the desired effect, no matter how much you might want it.

The basic principle of pilaf is this: first, zirvak is prepared (this is meat and vegetables fried in oil with spices and broth), and then rice is poured on top.

The standard proportion for pilaf is equal parts of rice, meat and carrots. The amount of onions may vary, but be at least 1-2 heads. It's the same with garlic.

Heat a cauldron and pour oil into it. It should warm up well so that later the ingredients can quickly brown.

Next, the onion or meat is fried. If you are preparing pilaf with a lot of onions, you can fry the meat first. Place it in the cauldron gradually so as not to reduce the temperature, and do not turn it over immediately - otherwise it may begin to release juice.

Fry the onion until golden brown so that the finished broth gives color to the rice.

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When the meat and onions are fried, add the carrots. It is fried for several minutes until softened.

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Then all the ingredients are poured with hot water. It should cover the meat by 1–2 cm. Garlic, red pepper, spices and other ingredients are added next. Salt everything to taste (or add a little more salt than you like: the rice will absorb it) and cook over moderate heat for at least 40 minutes until the meat is softened.

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After the zirvak is prepared, rice is added. It is better to do this with a slotted spoon to distribute the rice evenly. You can flavor it with a couple of pinches of cumin on top for flavor.

1. The rice is drowned in the broth (if necessary, add more hot water through a slotted spoon so that it slightly covers the dish) and simmer uncovered until the water is completely absorbed (about 20 minutes). Then the fire is turned off (if the pilaf is being cooked over a fire, then by this point the wood should just be smoldering), the cauldron is covered with a lid and the rice is left to steam for about 15–20 minutes.
2. After adding the rice, the cauldron is immediately closed with a lid and the contents are simmered for about half an hour on minimal heat, and then about another 10 minutes without fire.

When the heat is off, wrap the lid with a towel: it will absorb condensation and prevent it from getting into the dish.

Garlic and pepper are removed from the finished pilaf. If large pieces of meat were used for cooking, then take them out, cut them and place them on top of the mixed pilaf. If you used small pieces, you can mix the pilaf with them.

Pilaf is traditionally served on a large plate and topped with a head of garlic. This dish is best paired with fresh vegetables.

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Do you know other secrets of cooking pilaf? Share them in the comments.

However, any pilaf is prepared from two components: meat, fish or other dressing (in the Central Asian version “zirvak” or in the Iranian “gara”), and rice, or, much less often, other cereals - wheat, peas, corn, mung bean. In fact, pilaf is somewhat reminiscent of meat rice porridge; the first Russian explanatory dictionaries defined it that way. However, the main difference between pilaf and porridge is that the grain for pilaf is not boiled, but stewed. Cooking pilaf- real art. It is very important to choose the right rice for pilaf - it should not be overcooked, the grains should be easily separated from each other. There are two main options how to cook pilaf, or two main technologies for preparing pilaf - Uzbek and Azerbaijani.

Pilaf, recipe which involves the joint preparation of zirvak and cereals, is called Central Asian or Uzbek. The only exception is Samarkand pilaf, which is prepared using Azerbaijani technology. Various pilaf recipes arise due to the choice and combination of zirvak, grain, vegetables, spices, the sequence of laying and the duration of processing of products, specified in the pilaf recipe. As you know, in Asia they usually cook lamb pilaf. The rice for preparing pilaf using Central Asian technology must be special - this is red Uzgen rice or “devzira”. Only yellow carrots are considered an obligatory vegetable. Spices usually include cumin, red pepper, barberry, garlic, as well as dried apricots, quince and raisins. For Uzbek pilaf Pre-calcination of the oil is very important. Traditionally, a mixture of vegetable (usually cottonseed, less often sunflower, sesame) oil and animal fat (lamb, goat) is used. Uzbek pilaf is prepared exclusively in a large thick-walled cast iron, aluminum or copper cauldron, over an open fire and on the street, because even a very good hood is difficult to cope with the consequences of calcining the oil.

In the Azerbaijani (Iranian or Turkish) version of pilaf, the dressing, “gara”, and cereals are prepared separately and combined only on a common dish or even on a plate. Gara can be meat, fish, egg, vegetable. Almost all recipes for Azerbaijani pilaf use fruits - cherry plum, pomegranate, apricot, etc. For example, chicken pilaf Persian style is prepared exclusively with pomegranate juice. Rice for pilaf is always boiled with butter - butter or melted butter. Unlike Uzbek pilaf, Azerbaijani pilaf is served not hot, but slightly warm, but with not yet solidified butter.

Here we should remember the Turkish proverb “As many Muslim cities exist in the world, there are as many recipes for pilaf in the world,” and make a reservation that in different countries you can find a lot of variations that combine both methods of preparing pilaf. At the same time, today the most common version of pilaf is still Uzbek pilaf. By combining rice and meat with vegetables and spices in a cauldron, they prepare pork pilaf(which is basically impossible in Muslim countries), pilaf with chicken, beef pilaf– products that are not popular in Central Asia. Has an original taste sweet pilaf Indian style with dried fruits. In general, choose a pilaf recipe, prepare this wonderful dish and let it be delicious! How to cook pilaf. Our tips Rice for pilaf. Do not use Indian or Thai varieties of rice - basmati or jasmine. They are too soft, they will boil quickly and turn into porridge. If you can't find scald or scald, use Italian rice intended for paella. Oil for pilaf. Use only refined oil; aromatic oil will muffle the smell of pilaf. Spices for pilaf. Only cumin, hot red pepper and barberry are mandatory. Everything else is up to your taste.

Every housewife has such moments that there is not a piece of meat in the refrigerator, and guests are expected in the evening. What to cook, quickly, tasty and preferably unusual? How about serving pilaf without meat to your guests? Surprised? In fact, this dish has hundreds of variations, each of which can be either a stunning side dish or a meal in its own right. It will help out in a situation where finances do not allow you to buy meat. And if you are fasting or decide to stick to a diet, then the recipes we give will help make it easy and tasty.

Classic recipe

Before we talk about meat-free pilaf, let's look at history. Where did this dish come to us from? The first information can be found in the epic of the peoples of the East. Even doctors used to consider this dish healing and prescribed it for various ailments and recovery after a serious illness. In ancient Persia it was prepared using seven ingredients. These are onions, carrots and meat, fat, salt, water and rice.

But a lot of time has passed since then. The recipe was adopted by resourceful Italians. They called it risotto and came up with dozens of different versions: with shrimp and mushrooms, with vegetables and tomato sauce, and with cheese. The matter did not stop there. Meatless pilaf has found its way into almost every culture. This is no wonder, because the dish turns out to be inexpensive and very tasty.

Basic recipe

It can act as an excellent side dish, which, in fact, is what it is. But add cheese to the basic recipe and you get a great meat-free pilaf. But let's talk about everything in order. To prepare, you need to take 200 g of rice and 400 ml of water. In addition, you will need thick-walled dishes, a cauldron or a duck pot. It is recommended to place an inverted flat metal plate at the bottom. Pour rice on top and fill with water. This ensures that the cereal is steamed. After about 15 minutes you will need to add butter, about 20 g, as well as half a teaspoon of salt. Another 15 minutes on low heat and the fluffy rice will be ready.

Rice with legumes

If you decide to give up meat, then you definitely need to find another source of protein. Legumes are considered the ideal option. This is an amazing source of plant protein. Legumes are available and cheap, and they are quick and easy to prepare. Cooking pilaf without meat will surprise you with its simplicity. We'll start with the most popular option. This is pilaf with beans. The recipe requires 500 grams of long grain rice and 300 g of beans. In addition, you need 1 onion, 2 carrots, 1 head of garlic, 100 g of raisins, 50 g of vegetable oil.

The cooking process begins with soaking the beans. This is a must, especially if you are prone to flatulence. Soaking minimizes this effect. Then you can improvise as you wish:

• Fry carrots and onions in vegetable oil, place beans on top and cover with rice. All that remains is to add salt, close the lid and cook for 40 minutes over low heat.
• Place vegetables on the bottom, add beans and rice on top, pour boiling water and cook for 40 minutes.

The second option is dietary, although the first is considered more tasty.

Beans and more...

Recently the selection in our stores has been limited. Of all the legumes you could buy peas or beans. Today the situation has changed. Be sure to try making pilaf with chickpeas. The taste is amazing, and the preparation is not at all difficult. The chickpea grains must first be soaked and boiled for 40 minutes. After this, fry the vegetables, add rice and chickpeas. After this, cover with a lid and cook for 30 minutes. Experts say that the dish turns out amazingly tasty. Another trick is to place an unpeeled head of garlic in the center of the pan. Once cooking is complete, you can throw it away.

Pilaf with mushrooms

And we continue to talk about how to cook pilaf without meat. What other sources of protein are you familiar with? Surely now everyone will remember about mushrooms. In terms of their nutritional properties, they are in no way inferior to meat, and the taste and aroma of the finished dish will be remembered for a long time. You will need two cups of rice. You can choose any variety, but long grain is best.

Now the most important thing is to prepare the frying. To do this, cut two large eggplants into cubes and pour them into a cauldron. Once they are fried, add 4 chopped tomatoes and continue cooking. Next lay out two peppers, cut into strips, one large carrot and a couple of onions, cut into rings. Five minutes later it’s the mushrooms’ turn. Fry about 20 champignons, white or chanterelles separately in oil and add to the vegetable mixture.

Line for rice. Rinse it in several waters and sprinkle on top. Add water to cover slightly and cover for 30 minutes. You can stir before serving. Guests will appreciate this wonderful meat-free pilaf. The recipe is simple and every housewife can modify it to suit her own preferences.

Vegetarian recipe with tomatoes

If you think rice goes best with the tartness of tomato, try this recipe. It will definitely be appreciated by vegans who do not eat meat and fish due to their own convictions. It is recommended to soak the rice in water in the evening. Our recipe will require 400 g, but you can adapt it to suit yourself.

Now heat the oil in a cauldron and fry 1 onion, 3 carrots, 2 tablespoons of cumin and 1 tablespoon of coriander in it. After this, add water and simmer for 10 minutes. Pour rice on top and add water until it completely covers it. Now you need to prepare the tomatoes. Cut off the top cap and remove the seeds. When the water has evaporated, make holes in the rice and place the tomatoes in them, and pour one egg into each. Now you can close the lid and wait 20 minutes. The result is amazing pilaf without meat. The cooking recipe is universal; instead of tomatoes, you can add lime or any other vegetables to your taste.

Pilaf with tuna and greens

If you like unusual combinations, then the following recipe is especially for you. The dish prepared using it has a fresh taste and low calorie content. You can replace tuna with shrimp - you will get an even more delicious pilaf without meat. But let's stick to the recipe for now. You will need a glass of rice and 30 g of butter, green onions and one and a half glasses of chicken broth, 500 g of canned tuna in oil or its own juice, a glass of frozen peas, herbs and the juice of one lemon.

The cooking method is classic. Onions are fried in a cauldron, add rice to it, pour out the broth and simmer for 15 minutes. Now it's the turn of tuna and peas. They cook quickly, literally 3-5 minutes. Lemon juice and herbs can be served separately.

Pilaf with seafood

Since we touched on the possibility of preparing an oriental dish without meat and fat, then next we would like to suggest preparing pilaf with seafood. This is a lean dish that combines two advantages. Vegetables and seafood are the perfect combination imaginable. You will need 200 g of any rice and 300 g of seafood mixture.

Heat olive oil in a cauldron and add onions and garlic, as well as carrots, cut into strips. As soon as the vegetables become soft, you need to add 100 g of green peas. After 10 minutes, seafood is added and kept for another 10-12 minutes. At the same time, the folded rice is cooked and poured on top. There is no need to add any liquid, the vegetables will provide enough. After 10 minutes, you can open the lid and try the pilaf without meat. Photos of the finished dish will not convey the amazing aroma that will be in your kitchen. After this, ordinary pilaf, with beef or lamb, will seem boring.

Sweet recipe

Do you like kutya? This is a traditional funeral dish that involves a combination of rice and raisins. And at the same time, it is a very tasty, healthy and even exquisite dessert. Sweet pilaf is also prepared by analogy. Moreover, only raisins and butter can be used as a filler. If you want, add dried apricots and prunes, almonds and honey. The taste will only benefit from this.

For a glass of rice you will need three tablespoons of dried apricots, raisins and prunes. Besides this, take four tablespoons of ghee and a handful of almonds. Add honey to taste. Next is a matter of technology. We prepare regular, folding pilaf. Now the final touch. Fry nuts and dried fruits in oil, add honey diluted with water 1:1 and let it boil. Pour this mixture over the rice and stir.

Pilaf with fruits

Rice is a unique grain that goes optimally with meat and fish, vegetables and seafood. Let's show a little imagination, and now we have a delicious dish that combines sweet and salty notes. Today we can consider another recipe for pilaf without meat. From the photo below we see such an appetizing dish that we want to immediately begin culinary research. So, for cooking you will need 1.5 cups of rice. It needs to be washed and soaked for 20 minutes. While we prepare the remaining ingredients.

Melt a couple of tablespoons of butter in a saucepan and add 500 g of pumpkin, cut into thin slices. Sprinkle a third of the rice and a third of the fruit mixture on top. Next you have rice, fruit and more rice. Melt two tablespoons of butter and pour on top. Now add salted water and cook covered for an hour.

Instead of a conclusion

Pilaf recipes can be considered endlessly. Change the composition, add different spices, cheese, cream, vegetables, and get a new dish each time. If you don’t have time at all, you can fry the vegetables, add ham, add rice and cook until done. And generously grate any cheese on top. The result is a luxurious and fresh dish. Moreover, you shouldn’t limit yourself to classic onions and carrots. You can add any vegetables you like, sprinkle with herbs, and sprinkle with tomato or lime juice. Every time the result will be an amazing dish that all your family will appreciate. Even by changing the bouquet of spices you will get a completely new shade of taste.

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Lenten pilaf is not at all rice porridge with carrots and onions, as most people are accustomed to believe. Without meat, if you carefully study any recipe you like, you can prepare a very tasty dish, which will also turn out to be very healthy. Such food will wonderfully diversify the diet of those who are on a diet and are tired of a monotonous diet. And this dish can easily be included in the children's menu, since it does not contain an excess amount of animal fat.

Lenten pilaf is a godsend for dinner after a hot summer evening, when the body requires nourishing and at the same time light food. It can be served at holidays as an excellent side dish. In order for the rice to turn out crumbly, you need to know some secrets and adhere to the correct cooking algorithm. If you want to learn how to make tasty and healthy pilaf without meat, then carefully study the recommendations described in this article, and you will definitely succeed.
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This recipe will really appeal to those of you who are used to saving time and at the same time want to eat delicious and healthy food. It will become indispensable for people involved in sports. This dish is an excellent option if you adhere to fasting or are a supporter of the principles of vegetarian nutrition. The recipe for pilaf is very simple, and if everything is done correctly, the taste of rice and vegetables will exceed all your expectations.

• medium sized carrots - 3 pieces


• rice - 2 cups


• sunflower oil - 200 milliliters


• salt, spices - to taste

In the case of lean pilaf, special attention should be paid to the choice of rice. The fact is that if in the version with meat it is not the main ingredient, then here the quality of the entire dish as a whole depends on its taste. You should not buy rice that is called parboiled, since heat treatment has already made it, so to speak, neutral. Better pay attention to cereals with white round grains. Of course, long rice will also work, but it may not turn out fluffy.

So, here is the recipe for how to prepare healthy vegetable pilaf. Rinse the rice thoroughly; the water drained from it should become clear. Then soak it and set it aside for an hour and a half. At this time, peel and wash the vegetables. Cut the onion into half rings. Try not to do this too thinly, because it is important that it fry as little as possible during the cooking process. But carrots, on the contrary, need to be cut into strips the thickness of a match so that they can be stewed faster. We can say that the secrets of proper chopping of vegetables, which the lean pilaf recipe provides, have already been revealed to you.

Now you need to choose the right vessel in which to prepare this dish. If you have a cauldron or pan with thick walls, take that one. In addition, the container should be spacious so that the water does not “run away”, but gradually turns into steam, thanks to which the rice is cooked. Pour vegetable oil into the cauldron, and when it warms up well, add the onion cut into half rings and cook over high heat. It is very important to avoid excessive frying or burning. So stir the onions constantly until they become translucent and slightly golden.

Then place the carrot sticks in the cauldron and continue cooking until they become soft. There is no need to fry, so don’t stop stirring your vegetable zirvak. When it has simmered sufficiently, you can strain the rice. Pour boiling water into the cauldron; for this amount of ingredients you will need about 3 cups. Now add salt and season the gravy. Make its taste rich in spices; zirvak should be salty. Now place the rice in the cauldron and cover with a lid.

It's time to move on to the secrets of temperature conditions, thanks to which pilaf will never turn into porridge. So, the recipe calls for cooking the dish in 12 minutes. First 3

of these - on high heat, then 7 more - on medium, and the final 2 minutes - on low. All this time, steam should not escape from the cauldron. Therefore, if the lid does not fit very tightly, place a towel on top.

After 12 minutes, remove the pilaf from the stove, but do not open it. He must, as they say, “get there” or “rest.” But after 20 minutes you can admire the result of your labors. If desired, add finely chopped garlic to the dish or sprinkle a plate of pilaf with herbs when serving. If you did everything correctly and did not violate the cooking recipe, the rice will surprise you with its crispness and excellent taste. And if it didn’t work out the first time, then what’s stopping you from improving your culinary skills and trying again?

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This recipe, judging by the number of ingredients indicated in it, is designed for a large company. It can be an excellent side dish and complement the holiday menu. This pilaf can be a hearty and tasty meal for unexpected guests, since it is prepared quite quickly and simply, and every housewife usually has all the necessary ingredients. By the way, the recipe for such a dish will also appeal to those who like to relax in the lap of nature and at the same time eat deliciously without extra effort and financial costs. And if you want to cook this pilaf for dinner for a small family, then simply reduce the amount of ingredients. Just do it so as not to upset the proportions.

• rice - 1 kilogram


• raisins - 150 grams


• large onions - 3 pieces


• carrots - 500 grams


• sunflower oil - 250 grams


• black cumin - 2 teaspoons


• ground black pepper - 1 teaspoon


• salt - 2 teaspoons

Peel and wash the vegetables. Chop the carrots into strips no thicker than 3 millimeters, and the onion into half rings. Take a cauldron, pour oil into it and put it on the fire to warm up. When the first smoke appears, add the onion to the bowl and fry it until slightly brownish. Please note that the color of the pilaf will depend on the quality of the onions. Then add the carrots and cook until soft. To ensure that the vegetables in the cauldron are cooked evenly, do not forget to stir them (at least 3-5 times during the entire frying period).

When the zirvak is brought to the desired condition, add about 2 liters of cold water to it, add salt, ground black pepper and cumin. The taste of the gravy should be salty and rich. Place pre-washed and drained raisins into the cauldron as well. Rinse the rice in warm water, draining until it runs clear, and place on top of the vegetables and raisins. This recipe does not include the now customary soaking of cereals. Level the layer of rice, and turn the heat under the cauldron to maximum so that all the water leaves the surface.

Now you need to do as Uzbek housewives usually do. Collect the rice from the edges to the center in a mound and use a knife to make holes in it, reaching to the very bottom of the cauldron. Let the remaining moisture boil away. Then cover the cauldron with a towel and a lid on top and turn the heat to minimal. This will prevent steam from leaving the cauldron quickly, so the rice will cook properly. Typically, the process takes about half an hour. After this time, the pilaf should be mixed and placed on a large dish. Serve it with salad, and it’s better to wash it down with green tea. Bon appetit!

Housewives who have ever cooked pilaf with mushrooms will say with confidence that they are an excellent substitute for meat. It is important to choose high-quality rice, not to skimp on seasonings and vegetables, and to maintain all the necessary proportions and stages of preparation. Then your loved ones will appreciate the dish you served for dinner and will probably ask for more. Despite the fact that the recipe for lean pilaf with mushrooms is simple, the taste of this dish is rich and rich. And how to achieve this, read below.

• long grain rice - 900 grams


• large onions - 3 pieces


• large carrots - 3 pieces


• champignons - 800 grams


• sunflower oil - 300 milliliters


• garlic - 2 small heads


• mixture of spices (paprika, coriander, hot red pepper) - to taste


• black cumin


• salt - to taste

As usual, start with the vegetables: wash and peel them. Remove all peels from the garlic. Chop the carrots into thin strips and the onion into half rings. Wash the mushrooms and cut them fairly large, preferably into halves. If they are very large, then - in smaller pieces. Rinse the rice very thoroughly and then soak in cold water for 30 minutes.

Take a cauldron, heat vegetable oil in it and start preparing zirvak. To do this, fry the onion over medium heat until golden brown, then the carrots until soft. Add salt and spice mixture. After this, add the champignons to the cauldron and increase the heat. Fry the mushrooms for 3-4 minutes, stirring constantly. They should absorb the aroma of the spices. Then pour 1.5 cups of boiling water into the cauldron, put the garlic in it and leave the zirvak to cook over medium-low heat for about 20 minutes.

When this time has passed, taste the gravy and add salt if necessary, taking into account that no more salt will be added to the rice. Don’t forget to remove the garlic from the zirvak, because it has already given off all its aroma. Strain the rice cereal and place it in an even layer on top of the vegetables and mushrooms. Carefully, so that the ingredients do not mix prematurely, add water. It should barely cover the rice. Make the fire under the cauldron maximum. Water, rising from below, will pass through all layers of the future pilaf and steam it, so to speak. If the rice is not steamed evenly, the recipe allows you to stir it with a spatula. But this must be done very carefully so as not to catch the zirvak.

When you notice that the cereal has become transparent and the water has dropped to the level of vegetables and mushrooms, cover the cauldron with a lid. Before this, gather the rice from the edges into a mound and stick the garlic into it, sprinkle everything on top with cumin, and turn the heat to minimum. To prevent steam from escaping too quickly, cover the cauldron with several towels. After 30 minutes the pilaf is ready. Stir it and quickly serve it on a large beautiful platter.

Those who are at least a little familiar with vegetarian cuisine have often come across dishes that include legumes in the recipe. And this is quite natural, because thanks to their use it is possible to prepare very nourishing and tasty food. Lenten pilaf with beans is considered a traditional Indian food. It is very useful, unusual and looks very appetizing, so it will decorate any table, both festive and everyday. The recipe for this dish is so simple that even a person without special culinary talent can easily master it.

• long grain rice “Basmati” - 500 grams


• red beans - 350 grams


• carrots - 300 grams


• large onion - 1 head


• garlic - 1 head


• raisins - 100 grams


• sunflower oil - 50 grams


• salt - to taste

Beans must be soaked overnight in cold water. This will allow her to cook faster later. Rinse the rice thoroughly and also leave in cool water, although only for 30 minutes. During this time, wash and peel the vegetables. As always, for pilaf, cut the onion into half rings, and for the carrots, the recipe calls for a very unusual chopping method. It needs to be grated, and even on a fine grater. This is necessary to give the pilaf a beautiful color.

Take a saucepan with a thick bottom, pour sunflower oil into it, then layer strained beans, grated carrots, onion half rings and raisins. Add salt to each layer. As you can see, the recipe does not prescribe any pre-frying of the ingredients; there are practically no spices. Therefore, the dish can well be called dietary, because there is also negligible amount of vegetable oil in it.

When you have laid all the products in layers in a cauldron or pan, carefully spread the rice on top of them, do not forget to drain the water from it first. Stick the garlic into it, disassembling the head into cloves, but without removing the skin. Now pour boiling water over the future pilaf so that the rice is covered by about 2 fingers. Cook for 40 minutes over medium heat without stirring.

After the specified time, use a wooden spatula to connect the layers together and place the vegetarian pilaf with beans on a large dish. Serve with vegetable salad. As you can see, you can cook pilaf even without traditional zirvak. If you doubt that it will turn out well, be sure to try this recipe, and as a result, you will be very surprised at how tasty this simple rice dish can be.

In our country, the observance of Orthodox religious fasts has recently become increasingly popular. Some people really find in this a way of spiritual cleansing, while others, under such a plausible pretext, are trying to get rid of excess weight and simply use a significant deterrent. But in both the first and second cases, people are faced with the monotony of their menu. Agree, inventing masterpieces from a very limited list of products is incredibly difficult. Almost every familiar recipe includes meat or fish.

Therefore, lean pilaf, which can be easily prepared following the examples described above, will certainly become the signature dish of your, for some period, rather meager diet. It was also appreciated by vegetarians who, due to their convictions, generally refuse meat and fish products. Therefore, you shouldn’t sigh sadly once again, choking on your boring oatmeal. It’s better to choose the recipe you like and start preparing delicious, albeit lean, food.