Uzbek Sweet Rice Pilaf with Dried Fruits and Nuts

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1/2 cup (75g) dried apricots, chopped 1/2 cup (75g) dried apricots, chopped
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (40g) currants 1/4 cup (40g) currants
• 1/4 cup (30g) slivered almonds 1/4 cup (30g) slivered almonds
• 1/4 cup (30g) chopped pistachios 1/4 cup (30g) chopped pistachios
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 72g, 18g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until golden brown.
3. 3.
   Add the ground cumin, coriander, turmeric, cinnamon, and cardamom to the pot. Stir well to coat the onions with the spices.
4. 4.
   Add the drained rice to the pot and stir gently to combine with the spices and onions.
5. 5.
   Pour in the water and add salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
6. 6.
   After 15 minutes, gently fluff the rice with a fork. Drizzle the saffron water over the rice and gently mix to create a marbled effect.
7. 7.
   Sprinkle the dried apricots, raisins, currants, slivered almonds, and chopped pistachios over the rice. Cover the pot and let it steam for an additional 10 minutes.
8. 8.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Then, gently mix the rice and dried fruits together before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Saffron threads — Soak the saffron threads in warm water for at least 10 minutes to release their vibrant color and aroma.
• Dried fruits — Chop the dried apricots into small pieces for even distribution throughout the pilaf.
• Nuts — Toast the slivered almonds and chopped pistachios in a dry pan over medium heat for a few minutes until lightly golden, to enhance their flavor.

Tips & Tricks

• For a richer flavor, you can substitute some of the water with vegetable broth.
• To make the dish more festive, garnish with pomegranate seeds and fresh herbs before serving.
• Adjust the sweetness by adding more or less dried fruits according to your preference.
• To achieve perfectly fluffy rice, avoid stirring it too much while it's cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Shirin Plov as a main dish accompanied by a fresh salad or yogurt on the side. It can also be served as a side dish alongside grilled meats or kebabs.

Presentation advice

Fluff the rice gently with a fork before serving to showcase the vibrant colors of the dried fruits and nuts. Arrange the pilaf on a platter and garnish with a sprinkle of slivered almonds and chopped pistachios for an elegant presentation.