Sweet pilaf in pumpkin. Cooking sweet pilaf. Khapama: sweet pilaf in pumpkin

Wash the pumpkin. Cut off the top. Carefully remove seeds and fibers. Make frequent cuts into the flesh 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 parts 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. Place a layer of rice on the bottom of the pumpkin, then half of the fruit. Add a layer of rice and remaining fruit again. Place the remaining rice on top.

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

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

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When it comes to pilaf, associations immediately arise with rice, meat, vegetables and aromatic spices. But the dish is so varied that the range of tastes is endless. It can even be sweet.

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

Sweet pilaf: step-by-step recipe with photos

It would be correct to call this recipe 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 version. But this will not make the dish any less tasty.

Important: Do not stir the dish during the process. And to determine whether it’s ready or not, take a little rice on top and taste it. If it has not yet been cooked, and the water has already boiled away, simply 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 dried fruits. Wash them in cold water. Cut the dried apricots and prunes into small pieces and pour boiling water over them along with the raisins. Leave for half an hour, during which time the dried fruits will swell and soften a little.

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

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

Place the cauldron on the fire, throw in the butter. Once it melts, add the carrots. Fry for 5 minutes.

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

After this, place the dried fruits in the cauldron, mix well, and simmer under the lid for about 10 minutes.

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

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

Bukhara sweet pilaf

If you don’t want to turn pilaf into a dessert and strive for it to be not sweet, but only slightly sweet in taste, try making the Bukhara version - you won’t regret it! It is not as high in calories as the previous one.

Cooking time: 1,5 hour

Number of servings: 6

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;
bell pepper - 70 g;
garlic - 20 g;
dried barberry - 50 g;
sunflower oil - 50 ml;
dill and parsley;
salt - to taste.

Step-by-step preparation

Rinse the rice thoroughly. This should be done this way: fill it with water, mix thoroughly with your hands and drain. And so on 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 through the dried fruits, remove overdried and spoiled berries. Wash the raisins and barberries thoroughly.
Peel the onion and cut into half rings or quarters.
Chop the carrots into thin strips. You can also grate it on a Korean salad grater.
Chop the sweet pepper into small pieces.
Pour oil into a cauldron, heat it, lightly fry the onion.
When it becomes translucent, add the carrots and sauté for 10 minutes. Add some salt.
Mix the rice with dried fruits, place in a cauldron, stick garlic cloves in several places, add water so that it is half a centimeter higher than the contents, and cook under the lid until all the liquid has disappeared from the surface.
Now place the chopped herbs on the pilaf and cook for 25 minutes.
Let it brew, remove the garlic and you can serve.

Khapama: sweet pilaf in pumpkin

Sweet pilaf can be made special if you decorate and serve it in an original way. For example, by 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.

Cooking time: 1,5 hour

Number of servings: 6

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 preparation

Rinse the rice, add water, add a little salt and boil until half cooked - this is about 10 minutes from the moment it boils. Strain through a sieve.
Rinse the dried fruits, pour boiling water over them and leave for 20 minutes until they swell. After this, drain the water, cut the dried apricots and prunes into small pieces.
Dry the walnuts a little in the oven and chop them. You can do this using a blender or go over them several times with a rolling pin.
Cut the tail off the pumpkin, taking in a large diameter space around it. Don't throw away the top.
Clean out the core of the pumpkin and sprinkle a little sugar inside.
Preheat the oven to 180 degrees and place the pumpkin in it for half an hour. Cover the baking sheet with parchment or pour a little water there so that nothing burns.
Place a frying pan on the fire and add the butter. When it melts, add dried fruits and nuts and fry a little.
Add honey, cinnamon, mix well. Simmer for 5 minutes, then pour in the rice, mix thoroughly again, add a little salt, keep on the fire for about 5 more minutes, and then put the contents of the frying pan into the pumpkin and add a little water. Cover with the cut part with the tail 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. The best way to do it is this: carefully cut the pumpkin into slices and try to place it on a plate so that the pilaf remains in it, like in a boat.

This dessert tastes amazing! The main thing is that when you scoop the pilaf onto a fork or into 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 omelette

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

Cooking time: 1,5 hour

Number of servings: 9

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 preparation

Rinse the rice and boil until half cooked in salted water.
Beat the eggs well, add flour and whisk again so that there are no lumps. Add a couple of tablespoons of rice to the egg mixture, sprinkle with turmeric and add a little salt.
Melt 100 g of butter in a thick-bottomed saucepan. Pour the egg mixture into it, cook over very low heat, covered, until a reddish crust begins to appear.
Place rice on top of the omelette and gently smooth it out with a spatula. Make small holes in several places and place pieces of butter in them. Sprinkle with turmeric and add 100 ml of water. Cook covered over low heat for about 20 minutes.
Prepare a sweet dressing. To do this, wash the dried fruits, add 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: place a portion of rice with an omelet on a plate, and a sweet “fry” on top. You can add a teaspoon of natural honey.

Recipe for Indian sweet pilaf with spices

Cooking time: 1 hour 5 minutes

Number of servings: 4

Energy value

proteins – 8.1 g;
fats – 26 g;
carbohydrates – 72.4 g;
calorie 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 preparation

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

Sweet pilaf with dried fruits in Azerbaijani style

Cooking time: 1 hour 10 minutes

Number of servings: 13

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 raisins – 90 g;
dried apricots – 150 g;
prunes – 200 g;
dried cranberries – 120 g;
dried mango – 65 g;
premium wheat flour – 75 g;
chicken eggs – 4 pcs.;
butter – 0.5 kg;
turmeric – 5 g;
table salt - to taste.

Step-by-step preparation

Place the rice cereal, carefully washed several times, into a saucepan with plenty of salted water, boil it until half cooked and, placing it on a thick culinary sieve, rinse under a hot stream.
Divide the butter into 4 equal parts and melt one of them in a wide saucepan with a thick bottom.
At the same time, beat 4 chicken eggs in a small bowl, add sifted wheat flour to the egg mixture 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 mixture on the bottom of a pan with boiling butter, reduce the flame to low and fry the flatbread until a light brown crust forms.
When the dough has browned, carefully spread the rice grains over its surface, leveling it with a silicone spatula, place two parts of butter cut into small pieces on top, make small holes all over the 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 pan with a dampened kitchen towel, cover it tightly with a lid and cook the cereal over a low flame until fully cooked.
At the same time, wash the dried fruits thoroughly in warm water, lightly blot them from excess moisture with paper napkins and cut them into small even slices.
Place the crushed ingredients into a heated thick-bottomed saucepan, add the remaining butter, add a pinch of turmeric and, pour 80 ml of boiling water over the dried fruits, simmer them over low heat under a closed lid. As soon as all the water has evaporated, fry the food a little until the oil hisses and remove from the stove.
Serve the pilaf by placing the finished rice in a heap on a flat serving dish, sprinkling it with dried fruits 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 ensure that the pilaf always turns out 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 ordinary water. Prepare sweet pilafs, create and delight your family and guests! Bon appetit!

Khapama is a sweet pilaf cooked in pumpkin, a very tasty Armenian dish. Previously, khapama was prepared for wedding feasts as a symbol of abundance. I've been wanting to cook this dish for a long time, but I couldn't find a beautiful pumpkin. Finally, I got lucky and found a suitable pear-shaped butternut squash. After cutting the top off, the pumpkin came out to be a wonderful hapama pot. 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 the dried apricots. Combine with rice.

Remove seeds and fibers from pumpkin. Use a spoon to remove some of the pulp from the sides. The wall thickness should remain about 12 mm. After I removed all the excess from the pumpkin, its weight remained at 850 g.

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

Grease the walls of the pumpkin with butter and fill with the prepared filling. Place pieces of butter on top as well.

Place 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, keep the khapama there for another half hour.

Place the pumpkin on a large plate and cut into slices, like a watermelon. Delicious dish!

Bon appetit!

Prepare your food.

Rinse the pumpkin, cut off the “cap” on top - it will serve as a lid when baking in the oven.

Using a spoon, remove the core and seeds from the pumpkin.

Pour boiling water inside the pumpkin, cover with a lid, and let cool completely.

Rinse the rice thoroughly with water, changing the water 5-7 times. Then pour boiling water over the rice and cover with a lid. When the water has cooled, drain the water. To reduce the cooking time for pilaf, the rice can be pre-boiled until half cooked (I did not boil it).

Pour boiling water over raisins, prunes and figs for 3-5 minutes. Drain the water and dry the dried fruits with a paper towel. Peel the apples and cut them into large pieces.

In a deep bowl, combine rice, prunes, figs, raisins, apples and assorted fruits and nuts.

Add sugar to taste, I added 3 tablespoons, but for my taste it was not enough sweetness. Stir.

Drain the pumpkin. Transfer the contents of the bowl to the pumpkin.

Immediately place the pumpkin on the foil.

Pour the contents of the pumpkin with 2-2.5 cups of boiling water and cover with a pumpkin “lid”.

Wrap the pumpkin in 2 layers of foil.

Place in a preheated oven at 180-200 degrees for 2-2.5 hours.

During baking in the oven, the rice will steam well in the pumpkin, dried fruits and apples will give a wonderful aroma to our sweet pilaf. The finished pumpkin should be completely soft; it is convenient to check this with a wooden skewer. Unfold the foil, remove the lid, and place a piece of butter on top.

This pilaf can be served immediately. But it will become tastier if you let it brew, to do this, cover the pumpkin with a “lid”, wrap it in foil again, put it in a warm oven, let it brew for about 25-30 minutes. Sweet pilaf cooked in pumpkin can be served with melted honey - tasty, simple and original.