I don't know how anyone, but I got used to this name for a long time - sweet pilaf with raisins. Somehow, since childhood, I got used to the classic recipe for pilaf, with carrots, with garlic. And here on you, almost a set for. However, my mother explained to me at one time that in general the word pilaf is translated as boiled rice. That is, with a certain stretch, even ordinary, boiled rice can be called pilaf. That is why pilaf has become widespread in the world. Hardly any other dish has the same variety as the culinary site claims.

Let's take your word for it and continue. So, we figured out the name. Now let's go through the ingredients and first of all mention the rice. For sweet pilaf with raisins it is required. Only this will give the pilaf a traditional crumbly structure. If you buy parboiled rice, it will be even better. You are guaranteed to get the desired result.

To prepare sweet pilaf with raisins, choose the required dishes. Better if it is a cauldron. Since for a huge number of centuries it has been the choice of oriental chefs, it means that this is the best choice.

Dried fruits are best taken from the market. The store, as a rule, sells something that is specially designed for long-distance travel. That is, small ones, specially treated with chemicals. On the market, you will definitely find large, fleshy ones with excellent taste and aroma.

After half an hour, remove the cauldron from the fire and remove the lid. That's all, sweet pilaf with raisins is completely ready! We lay it out on plates and serve. There is no need to specially decorate the finished dish with something, it will have a very beautiful appearance anyway. Bon Appetit!

Ingredients for sweet pilaf with raisins

• 5 cups rice
• 10 cups boiling water
• 400 g dried apricots
• 400 g raisins
• 400 g prunes
• 2 cups colorless and odorless butter