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Monday, August 29, 2011

Olma palov (Pilaf with apples)

There are so many recipes of pilaf with different fruits, but most favorite ones are pilaf with quinces, with dried fruits or with apples. Each of these fruits give special flavor and taste to pilaf.
It's better to choose fresh, flavored apples for pilaf, because they will give really special taste to pilaf. The other secret is using clarified butter for this pilaf, as it goes good with the taste of apples and sultana raisins and gives a beautiful yellowish color. This pilaf can be cooked without any meat (for vegetarians). Recipe is for 3-4 servings.
100 grams of clarified butter
300 grams of meat (beef or lamb,I used chicken)
2 medium sized onions, peeled and sliced
200 grams of carrots, peeled and cut in long strips or flaked
Half cup of sultana raisins
Three apples
300 grams of rice
1 tsp of crushed coriander
Salt to taste
Heat up butter and put in meat. Fry over medium heat until meat is browned. Put in all of the onion and carrots. Set the heat on low and cook for about 40 min under covered lid. Don't forget to stir every 10 min. After half hour, add in salt and coriander.
Cut out the middle of apples with a special knife. If you don't have that kind of knife, then halve apples and remove seeds. Finely wash raisins.

Finely wash rice, layer it on top of the fried meat and vegetables evenly. Pour enough water to cover rice for about an inch or more/less depending on your rice. Set the heat on high and bring water to boil. Tuck apples in to the rice at this stage and let all water evaporate, don't forget to check for saltiness, add some more if needed.

When all water is gone, set the heat on low and cover the lid. After 10 min, open up the lid and carefully mix only the top of the rice, turn apples on other side. Again cover the lid and cook for 20 min more or until rice is finely cooked.
Mix all of the pilaf carefully and serve topping with meat and apples. Enjoy!
Yoqimli ishtaha!!!


  1. Malichka, which sort of apples is better? I guess not very sweet ones? Would green apple do?

    Thanks dear! I am so proud of you! and of me a little bit...

  2. Saykin, it's better to choose apples with a great smell:), green apples are also good, but I don't like to use bitter ones:)

  3. Malika, should quinces be red when cooked? I bought some once and baked them for a very long time but they mostly were whitish, and tasted ....not good and were not soft at all. I never tried again, but maybe I'm missing out.

  4. Willow, I never had red quinces after cooking, they must be soft and smell heavenly. It's better to steam them rather than baking, as baked they are not soft, as quinces are "dry" they need some steam to make them soft and moisture. Next time try to cook them using your steamer. I have one recipe with steamed quinces, but couldn't find them here, where i live now, so can't write a post about it. But if you wish, I can post the recipe without any picture.

  5. I didn't know much about Uzbek cuisine before, but I just found your web site - all of these recipes look really delicious! I think I am going to try making this one for dinner tonight. Thanks for sharing these recipes!

    1. You're welcome! I get so much positivity with this kind of comments! Thank you too!