Pilaf with Prunes in a Pot
Unusual, original, tasty, and perfect for every day. Pilaf with prunes in a pot reveals new sides of a familiar dish. It is great for lunch or dinner. The dried fruit adds a light sweet note that pairs very harmoniously with both the meat and the rice.
Updated : 18 June, 2026
Easy
About 30 min.
Ingredients
400 grams
Beef fillet
400 grams
Parboiled rice
100 grams
Prunes
100 grams
Vegetable oil
1
Onion
1
Carrot
30 grams
Garlic
1 tablespoon
Dry spices
1 teaspoon
Paprika
1 teaspoon
Barberry
0.5 teaspoon
Cumin
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Thaw the meat in advance.
Step 2
Wash the beef well under running water, pat it dry, and cut it into small pieces.
Step 3
Wash the carrot under running water using a brush, dry it, and peel it. Peel the onion. Grate the carrot on a coarse grater or cut it into small slices.
Step 4
Wash the prunes and dry them. If they are very dry, pour hot water over them and leave them for about 7 minutes. Rinse the rice well several times in cold water.
Step 5
Take a cauldron or a pot with a thick bottom and heat half of the vegetable oil. Add the beef and fry it for a few minutes, stirring, until a golden crust appears on the meat.
Step 6
Next add the carrot. Fry over medium heat for about 5 minutes, stirring. If needed, and depending on the size of your pot, add a little more oil.
Step 7
Sprinkle the meat and carrot with pilaf seasoning, paprika, dried barberries, if they are not already included in the pilaf seasoning, cumin, salt, and pepper. You may use any pilaf spices you like. Pour 600 ml, about 2 1/2 cups, of boiling water over the meat. Simmer over low heat for about 40 minutes.
Step 8
Add the prunes, the rice, a whole onion, and a whole head of garlic to the cauldron.
Step 9
The water should completely cover the rice, so if necessary pour in more boiling water.
Step 10
Bring the water to a boil. Cover the cauldron with a lid and cook over low heat for about 20 minutes, until the rice is done. Remove the finished pilaf from the heat. Let it rest for about 15 minutes.
Step 11
Before serving, stir the pilaf. Enjoy your meal!
Author note
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