Cooking Traditional Azerbaijani Dry Fruit Pilaf 🌙🍚✨

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with beneficial fats.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor.

chicken or lamb

🥗Healthier: tofu

💰Cheaper: vegetables

Tofu offers a protein alternative for vegetarians.

Rinse 2 cups of basmati rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain it.

In a large pot, heat 3 tablespoons of butter over medium heat until melted.

Add 1 large chopped onion and sauté until translucent, about 5 minutes.

Grate 1 large carrot and add it to the pot, cooking for another 3-4 minutes until softened.

Stir in 1 cup of dried apricots, 1 cup of raisins, 1 cup of prunes, and the spices: 1/4 teaspoon saffron, 1 teaspoon cinnamon, 1 teaspoon cardamom, and 1/2 teaspoon black pepper; cook for 2-3 minutes until fragrant.

Add the soaked and drained rice to the pot, stirring to combine with the mixture.

Pour in 4 cups of water and add 1 teaspoon of salt; bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is cooked.

Fluff the rice with a fork and let it rest for 5 minutes covered.

Serve the pilaf garnished with 1/2 cup of pistachios and 1/2 cup of almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens