Armenian plov in a pumpkin. Sweet pilaf in a pumpkin in the oven. Sweet pilaf: a step by step recipe with a photo

When it comes to pilaf, associations immediately arise with rice, meat, vegetables and fragrant spices. But the dish is so varied that the range of taste is immense. It is even sweet.

And there are also many more options for cooking unusual pilaf than one. For example, Bukhara with raisins or scrambled eggs. Have you heard that you can cook pilaf in a pumpkin? Then it's time for culinary discoveries! We recommend starting by watching the video.

Sweet pilaf: a step by step recipe with a photo

This recipe would be correctly called simplified, because it does not include several types of nuts, as in the Armenian version, or eggs and a wide range of spices, as in the Azerbaijani one. But that doesn't make the dish any less delicious.

Important: do not stir the dish during the process. And to determine whether it's ready or not, take some rice from the top and try it. If it has not yet boiled, and the water has already boiled away, just pierce the pilaf with a fork in several places and add a little liquid.

Ingredients

Servings: - + 6

rice 250 g
raisin 100 g
Apple 150 g
dried apricots 150 g
carrot 100 g
prunes 100 g
butter 50 g
salt 10 g

per serving

Calories: 354 kcal

Proteins: 5.6 g

Fats: 8.1 g

Carbohydrates: 65.4 g

60 min. Video recipe Print

Prepare dry fruits. Wash them in cold water. Cut dried apricots and prunes into small pieces and pour boiling water along with raisins. Leave for half an hour, during which time the dried fruits will swell and soften a little.

Peel the carrots and chop with a coarse grater. To make the finished dish look more attractive, you can use a Korean carrot tool.

Peel the apples, remove the core and chop into small cubes.

Put the cauldron on the fire, throw in the butter. As soon as it melts, lay out the carrots. Fry for 5 minutes.

Then add apples, combine everything and cook for the same amount of time.

After that, put dried fruits in a cauldron, mix well, and simmer under the lid for about 10 minutes.

Rinse the rice thoroughly until the water runs clear. Put in a cauldron, mix with fruit, salt, pour water so that its level is literally a millimeter higher than the rest of the ingredients, and cook over low heat under a lid until tender (about 30 minutes).

Let the pilaf brew for about half an hour and you can serve it to the table.

Bukhara sweet pilaf

If you do not want to turn pilaf into a dessert and strive to ensure that it is not sweet, but only sweet in taste, try cooking the Bukhara version - you will not regret it! It is not as high-calorie as the previous one.

Time for preparing: 1,5 hour

Servings: 6

The energy value

proteins - 5.6 g;
fats - 8.3 g;
carbohydrates - 53.4 g;
calorie content - 310 kcal.

Ingredients

rice - 400 g;
white raisins - 50 g;
dark raisins - 100 g;
onion - 150 g;
carrots - 200 g;
Bulgarian pepper - 70 g;
garlic - 20 g;
dried barberry - 50 g;
sunflower oil - 50 ml;
dill and parsley;
salt - to taste.

Step by step cooking

Rinse the rice well. You need to do this like this: fill it with water, mix thoroughly with your hands and drain. And so at least 5 times. If you want to speed up the cooking process a little, soak the rice in warm water for half an hour.
At this time, sort out dried fruits, remove overdried and spoiled berries. Wash raisins and barberries thoroughly.
Peel the onion and cut into half rings or quarters.
Chop carrots into thin strips. You can also grate on a Korean salad grater.
Chop sweet pepper into small pieces.
Pour oil into the cauldron, calcine, lightly fry the onion.
When it becomes translucent, add the carrots and saute for 10 minutes. Salt.
Mix rice with dried fruits, put in a cauldron, stick garlic cloves in several places, fill with water so that it is half a centimeter higher than the contents, and cook under a lid until all liquid is gone from the surface.
Now put the chopped greens on the pilaf and cook for 25 minutes.
Let it brew, remove the garlic and you can serve.

Ghapama: sweet plov in pumpkin

Sweet pilaf can be made special if you decorate and serve it in an original way. For example, cooking it in a pumpkin! And it doesn’t matter what you call it later, the main thing is that children will like it thanks to its interesting presentation.

Time for preparing: 1,5 hour

Servings: 6

The energy value

proteins - 5.4 g;
fats - 15.5 g;
carbohydrates - 43.5 g;
calorie content - 333 kcal.

Ingredients

pumpkin - 1 pc.;
rice - 400 g;
butter - 120 g;
raisins - 100 g;
prunes - 100 g;
dried apricots - 100 g;
walnuts - 150 g;
sugar - 30 g;
honey - 60 g;
cinnamon - 10 g;
salt - to taste.

Step by step cooking

Rinse the rice, add water, salt a little and boil until half cooked - this is about 10 minutes from the moment of boiling. Strain through a sieve.
Rinse dried fruits, pour boiling water and leave for 20 minutes until they swell. After that, drain the water, cut dried apricots and prunes into small pieces.
Dry the walnuts a little in the oven and chop. You can do this with a blender or walk over them several times with a rolling pin.
Cut off the tail from the pumpkin, while capturing a large diameter space around it. Don't throw away the top.
Peel the core of the pumpkin and sprinkle some sugar on the inside.
Preheat the oven to 180 degrees and place the pumpkin in it for half an hour. Line a baking sheet with parchment or pour a little water there so that nothing burns.
Put the pan on the fire, throw in the butter. When it's melted, put in dried fruits and nuts and fry a little.
Add honey, cinnamon, mix well. Simmer for 5 minutes, then pour the rice, mix thoroughly again, add a little salt, keep on fire for about 5 minutes, and then put the contents of the pan into the pumpkin and add a little water. Cover with the cut end and return to the oven for 40 minutes.
Let the finished dish brew for an hour without removing the pumpkin from the oven, and you can serve it to the table. It is better to do it this way: carefully cut the pumpkin into skewers and try to put it on a plate so that the pilaf remains in it, as in a boat.

This dessert tastes amazing! The main thing, when you collect pilaf on a fork or in a spoon, to put it in your mouth, try to grab the pumpkin pulp as well. This recipe is suitable for cooking in a slow cooker, which is used instead of an oven.

Sweet pilaf with scrambled eggs

For those who think that pilaf without meat is not food, because it is not satisfying and nutritious, there is a special recipe - sweet and with scrambled eggs. The protein is present, the calorie content is at the proper level, and the taste is excellent!

Time for preparing: 1,5 hour

Servings: 9

The energy value

proteins - 7.4 g;
fats - 38 g;
carbohydrates - 48.4 g;
calorie content - 564 kcal.

Ingredients

rice - 400 g;
prunes - 150 g;
raisins - 100 g;
dried apricots - 150 g;
dried cranberries - 100 g;
butter - 450 g;
eggs - 4 pcs.;
flour - 50 g;
turmeric - 10 g;
salt - to taste.

Step by step cooking

Rinse the rice and boil until half cooked in salted water.
Beat the eggs well, add the flour and shake again so that there are no lumps. Mix a couple of tablespoons of rice to the egg mass, sprinkle with turmeric and salt a little.
Melt 100 g butter in a heavy bottomed saucepan. Pour the egg mass into it, cook over very low heat under the lid until a reddish crust begins to appear.
Spread the rice on top of the omelet and smooth it gently with a spatula. Make small holes in several places and put pieces of butter in them. Sprinkle with turmeric and pour 100 ml of water. Cook covered over low heat for about 20 minutes.
Prepare sweet dressing. To do this, wash the dried fruits, pour 100 ml of water, add the remaining butter, sprinkle with turmeric and simmer over low heat under the lid until all the liquid has evaporated and the dried fruits begin to fry.
Serve the finished dish like this: put a portion of rice with scrambled eggs on a plate, and on top - a sweet "frying". You can pour a teaspoon of natural honey.

Recipe for Indian sweet pilaf with spices

Time for preparing: 1 hour 5 minutes

Servings: 4

The energy value

proteins - 8.1 g;
fats - 26 g;
carbohydrates - 72.4 g;
caloric content - 554.2 kcal.

Ingredients

rice - 400 g;
dried apricots - 50 g;
prunes - 50 g;
refined sunflower oil - 100 ml;
cardamom - to taste;
cloves - to taste;
saffron - to taste;
ground cinnamon - to taste;
granulated sugar - to taste;

Step by step cooking

Rinse dried apricots and prunes under a warm stream of running water, dry them a little with paper towels and chop them into arbitrary small pieces.
Then, in a medium-sized cauldron, heat 100 ml of odorless vegetable oil to a light haze, dip 400 g of rice washed to a clear liquid there and fry it until a yellowish-golden color, continuously stirring the cereal for even frying.
Following this, add prepared dried fruits and spices (cardamom, clove buds, saffron strands, ground cinnamon, sugar, salt) to your taste into the rice container, mix all the products thoroughly and continue cooking them for another 5-7 minutes.
After the specified time, gently pour boiling water into the cauldron in a thin stream so that it covers the grits completely and is 2-3 cm higher, evaporate excess moisture on a strong flame and, reducing the heat to a minimum, simmer the pilaf under a tightly closed lid for about 20-30 minutes until fully prepared.
Put the finished oriental dish in a pile on a serving plate, sprinkle it with crushed walnuts on top for decoration and serve.

Sweet pilaf with dried fruits azerbaijani style

Time for preparing: 1 hour 10 minutes

Servings: 13

The energy value

proteins - 7.1 g;
fats - 35.1 g;
carbohydrates - 59.1 g;
calorie content - 575.2 kcal.

Ingredients

long-grain rice - 500 g;
raisins kishmish - 90 g;
dried apricots - 150 g;
prunes - 200 g;
dried cranberries - 120 g;
dried mango - 65 g;
wheat flour of the highest grade - 75 g;
chicken eggs - 4 pcs.;
butter - 0.5 kg;
turmeric - 5 g;
table salt - to taste.

Step by step cooking

Carefully washed several times, move rice groats into a saucepan with plenty of salted water, boil it until half cooked and, throwing it on a thick culinary sieve, rinse under a hot stream.
Conditionally divide the butter into 4 equal parts and melt one of them in a wide saucepan with a thick bottom.
In parallel, beat 4 chicken eggs in a small bowl, add the sifted wheat flour to the egg mass and mix the products until the consistency of thick sour cream is obtained. Add a little boiled rice and a pinch of turmeric to the resulting dough to get a beautiful yellow color.
Then carefully place the mass on the bottom of the pan with boiling butter, reduce the flame to a minimum and fry the cake until a light golden crust forms.
When the dough is browned, carefully spread the rice groats over its surface, leveling it with a silicone spatula, put two parts of butter cut into small pieces on top, make small holes over the entire surface of the rice and pour it with a solution of ½ teaspoon of turmeric diluted in 80 ml of clean filtered water. Cover the saucepan with a damp kitchen towel, cover it tightly with a lid and cook the grits on a quiet flame until cooked through.
At the same time, wash the dried fruits thoroughly in warm water, lightly blot them from excess moisture with paper napkins and cut into small even slices.
Move the chopped ingredients into a heated thick-bottomed stewpan, throw the remaining butter to them, add a pinch of turmeric and, pouring dried fruits with 80 ml of boiling water, simmer them over low heat under a closed lid. As soon as all the water has evaporated, fry the food a little until the characteristic hiss of oil and remove from the stove.
Serve the plov by stacking the cooked rice in a heap on a flat serving platter, topping it with dried fruit and garnishing with baked apples if desired.

As you can see, pilaf can be not only a hearty dinner, but also a sweet, nutritious dessert or breakfast. So stock up on dried fruits and cook to your heart's content! To make pilaf always crumbly, use long-grain rice for cooking, and if you want to speed up the process a little, always fill it with boiling water rather than plain water. Cook sweet pilafs, create and delight your household and guests! Enjoy your meal!

Pumpkin is the real queen of autumn. From it you can cook many healthy dishes - sweet porridge, soup, stew. And pilaf in a pumpkin can decorate even a festive table. Pumpkin in this case is used as a baking pot. And the pilaf itself can be cooked with meat or chicken. Or you can make a vegetarian option.

To make pilaf in a pumpkin successful, you need to choose the right ingredients. The pumpkin must be ripe, have a hard rind without damage. If the pumpkin is large, then you can cut it in half and use the halves to make pilaf.

Do not throw away pumpkin seeds, they are very useful, especially when raw. But you can roast the peeled seeds a little and add them to cereals, salads and pastries.

It is necessary to remove some of the pulp, but do not leave too thin a layer on the walls, otherwise the pumpkin will fall apart during baking.

Rice is another important ingredient in this dish. There are many varieties of cereals, but not every one is suitable for making pilaf. Pilaf, unlike porridge, should be crumbly, not viscous. Rice for pilaf should have a minimum amount of gluten.

Such conditions correspond to the varieties of rice Basmati, Jasmine, Krasnodar. You need to choose varieties with a long grain. A steamed version of cereals is also suitable, as well as brown rice. Less commonly, pilaf is prepared from other types of cereals - pearl barley, bulgur.

Interesting facts: pumpkin was used for making dishes in ancient times. They made jugs for storing water and milk. It was believed that milk in pumpkin jugs is stored much longer.

Pilaf in a pumpkin, cooked in the oven

To make pilaf in a pumpkin cooked in the oven tasty, you need a round pumpkin with a dense crust weighing about 2.5 kg.

1 pumpkin;
1 kg boneless;
1.5 cups of rice;
1 onion;
80 ml of vegetable oil;
25 gr. butter;
2 cloves of garlic;
salt, pepper to taste.

Choose a suitable pumpkin, wash it thoroughly. We cut off the top of the lid, if desired, you can cut the lid figuratively, for example, in the form of an asterisk. We remove the seeds and fibers, as well as part of the pulp. We got a "pot" in which we will make pilaf.

Let's start cooking on the stove. We put a cauldron or a pan with a thick bottom on the fire, pour vegetable oil. In the heated oil, lower the meat, cut into cubes. Fry until a crust forms.

Finely chop the onion, cut the carrot into thin strips. We put the vegetables to the meat and cook everything together until the vegetables are soft. Salt and pepper to taste.

Rice should be boiled until half cooked. During the cooking process, be sure to salt. Then discard in a colander and rinse.

Put the meat and vegetables on the bottom of the pumpkin. Carefully spread the rice on top. There is no need to add water, there is enough moisture in the pumpkin for the cereal to reach readiness. Spread the pieces of butter on top. Press two cloves of garlic (whole) into the thickness of the rice. You can sprinkle seasoning for pilaf or add a little saffron on top.

Read also: Oatmeal porridge with pumpkin - 8 recipes

We cover our pumpkin with the previously cut lid. Can be covered with foil. Bake at 190 degrees for 1 hour.

Pilaf with chicken in pumpkin

Let's cook pilaf from brown rice with chicken, we will cook it in a pumpkin.

half a round wide pumpkin;
150 gr. brown rice;
300 gr. ;
1 onion;
2-3 cloves of garlic;
1 teaspoon of salt;
1 teaspoon ground sweet paprika;
50 ml vegetable oil.

We cut a large pumpkin in half, from one bowl we make a bowl for cooking pilaf. If the pumpkin is not very large, then just cut off the lid and cut out the seeds and part of the pumpkin pulp in the same way. Lubricate the pumpkin on the outside with vegetable oil, cover with foil on top and bake for 30 minutes at 190 degrees.

Cut the chicken fillet into small cubes. Fry the fillet in hot vegetable oil. Fry until all the pieces change color. Then we take out the meat with a slotted spoon, and put finely chopped onions and chopped carrots into the pan. It is desirable to cut carrots with a knife, and not to grate. In extreme cases, you can use a grater to prepare Korean salads.

Fry the onion and carrot in a pan until soft, remove from heat. We wash brown rice, boil in salted water until half cooked. Then discard in a colander and rinse.

Mix rice, chicken fillet and vegetables, add spices and salt to taste. You can add a ready-made mixture of spices, or you can limit yourself to a pinch of cumin or a small amount of ground coriander.

Remove the pumpkin from the oven, carefully remove the foil. A certain amount of juice should form inside the pumpkin "pot", it does not need to be poured out, it will make our pilaf juicy. If for some reason there was no juice in the pumpkin, then you need to add about 100 ml of water or broth.

We fill the pumpkin with the prepared mixture of rice with vegetables and meat, tamping with a spoon. On top of the pilaf we “bury” a few cloves of unpeeled garlic.

Cover the pumpkin again with foil and put in the oven for another 45 minutes. To prevent burning, you need to pour a little hot water on a baking sheet. When serving in pilaf, you can add butter or grated cheese. You can sprinkle the dish with fresh herbs.

Azerbaijani recipe

To cook Azerbaijani pilaf in pumpkin, in addition to meat and rice, you will need dried fruits, as well as honey. Thanks to these additives, pilaf acquires a surprisingly harmonious taste. Ideally, pumpkin pilaf should be cooked in a closed ceramic charcoal oven, but you can try making it in the oven.

1 round pumpkin weighing about 2.5-3 kg;
600-700 gr. good boneless ;
2 onions;
600 gr. basmati rice;
50 gr. dark raisins;
50 gr. light raisins;
50 gr. dry albukhara (this is a yellow plum with tender sweet and sour pulp);
200 gr. solid ghee;
1 tablespoon of honey;
2 liters of milk;
2 liters of water;
saffron infusion (we grind dry saffron and brew it like tea);
0.25 teaspoon of turmeric;
salt, pepper, ground zira and coriander to taste

You need to start cooking pilaf the day before. Rice is washed in several waters and soaked in clean cold water for 12 hours. Prepare dried fruits in advance - rinse and dry.

Read also: How to cook friable rice - 10 recipes

Mix milk with water, bring to a boil and season with salt. Cooking rice in milk

Until half ready. Inside, the grains should remain firm.

Cut the lamb into small pieces, sprinkle with salt, pepper, cumin and coriander, mix with your hands, trying to rub the spices into the meat. Fry the meat in a piece of melted butter until a crust appears. It is not necessary to fry until tender, the meat will come together with the pumpkin in the oven.

Wash and dry all dried fruits. In a small amount of melted butter, fry the onion, cut into thin half rings. When the onion begins to fry, sprinkle it with turmeric, add both types of raisins and albukhara. We strongly reduce the fire and simmer, adding a little infusion of saffron, under the lid. Turn off the heat and stir in the fried lamb.

Wash the pumpkin well, cut off a rather large lid from above (about a third of the height). We select the seeds and part of the pulp. Preheat the oven to 180 degrees, put a baking sheet, and a grate above the baking sheet. Put the prepared pumpkin on the grate cut down and bake the lid for about 15 minutes. From the inside, the pumpkin should “grab” a little and dry out. Brush the inside of the pumpkin with a little melted butter.

We spread the lower part of the pumpkin in the form, use the form in which it will be served on the table. It is better if the baking dishes are ceramic or glass.

Fill the still warm pumpkin with stuffing. We divide the prepared rice into three parts, the filling of meat, onions and dried fruits into two. We spread part of the rice into the pumpkin, then lay out the filling, repeat the layers, the top layer will be rice. It is not necessary to ram the products strongly, let them lie down in a small slide. Top with the top of the pumpkin, like a lid. We cook at 160 degrees for 1-1.5 hours, the pumpkin should become completely soft.

Now you need to remove the form and very carefully remove the lid from our pumpkin pot with two spatulas. Put the remaining melted butter and a spoonful of honey on a hill of pilaf. Pour a small amount of saffron infusion. Cover the pumpkin with a lid again and send the dish to the oven for another 10-15 minutes. We serve the dish directly in the form, as the pumpkin is very soft and can fall apart.

Wash the pumpkin. Cut off the top. Carefully remove the seeds and fibers. On the pulp, make frequent notches with a knife.

Pour boiling water inside the pumpkin, cover with the top and leave until the water cools completely.

Wash the apples, cut into 4 pieces and remove the core. Cut the pulp into slices. Rinse raisins, prunes and dried apricots thoroughly with warm water. Mix apples and dried fruits in a bowl. Sprinkle with sugar and mix again.

Divide the rice into 3 approximately equal parts. Put a layer of rice on the bottom of the pumpkin, then half of the fruit. Put a layer of rice again and the remaining fruit. Lay the remaining rice on top.

Melt the butter, salt and pour this mixture into the pumpkin. Add hot water so that it covers the top layer of rice.

Preheat oven to 180°C. Brush the outside of the pumpkin with vegetable oil, cover with foil and bake for 1 hour 30 minutes. 30 min. until ready to remove the foil and cover the pumpkin with its top. Before serving, toss the rice with the fruit and pumpkin pulp, scraping it with a spoon.

Ghapama is a sweet pilaf cooked in a pumpkin, a very tasty Armenian dish. Ghapama used to be prepared for wedding feasts as a symbol of abundance. I have long wanted to cook this dish, but I could not find a beautiful pumpkin. Finally lucky, I came across a suitable pear-shaped nutmeg gourd. After cutting off the top part of the pumpkin, a wonderful japama pot came out. For this dish, you should use basmati rice, any dried fruits, candied fruits and nuts that you like, as well as apples.

Cook basmati rice in a ratio of 1:1.5, that is, 1 part rice, 1.5 parts water.

Peel the apple, remove the seeds and cut into cubes. Also chop dried apricots. Combine with rice.

Remove seeds and fibers from pumpkin. Using a spoon, remove some of the pulp from the walls. The wall thickness should remain about 12 mm. After I removed everything superfluous from the pumpkin, its weight remained 850 g.

Add candied fruits and nuts to rice. I chose candied pineapple, raisins, cashews and walnuts. Nuts must be chopped with a knife. Chop some of the pumpkin pulp and add to the rice filling.

Lubricate the walls of the pumpkin with butter, fill with the prepared filling. Place some pieces of butter on top as well.

Put the pumpkin in a heat-resistant form, cover with two layers of foil, pressing well against the walls of the pumpkin. Pour some water into the mold, about 100 ml.

Heat the oven to 200 degrees and cook the pumpkin for 1.5 hours. After turning off the oven, hold the hapama there for another half an hour.

Put the pumpkin on a large dish and cut into slices, like a watermelon. The most delicious dish!

Enjoy your meal!

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