Pilaf with quinces

Pilaf with quinces


  • 1.3 kg of pulp of pork fat
  • 1 kg parboiled rice plavnogo
  • 300 g onions
  • 2 carrots
  • 12 quince fruit
  • 200 ml of tomato juice
  • 100 ml of oil
  • salt
  • seasoning for pilaf

Method of preparation

  • Cut into small squares and fry the pulp until it will turn brown, add the chopped onion and thin carrot sticks.
  • Washed rice to distribute on top of meat, cover with water, covering the rice by 1 cm, Add the seasoning and salt. Boil until soft rice.
  • Quince wash, pressed into a pilaf using small gaps. Pour pilaf tomato juice. Simmer in the oven for 75 minutes at 180 degrees.
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