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Mushroom Pilaf
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Mushroom pilaf is a perfect vegetarian alternative to the classic version, keeping all the aroma and richness of the traditional dish. Fried mushrooms add a meaty texture and make it incredibly flavorful. This recipe takes you on a journey to Eastern cuisine with its use of spices and barberries. It’s ideal both for vegetarians and those observing fasting periods.
Thanks to their texture and proper frying, mushrooms become the highlight of this dish. Combined with traditional spices like cumin, they give the pilaf an authentic Eastern flavor.
This pilaf will be a centerpiece on any table — festive or everyday. Your family and friends will appreciate the balance of simple yet refined ingredients.
Variations
- Replace button mushrooms with porcini or a mix of forest mushrooms.
- Add chickpeas or beans for extra heartiness.
- Place a whole garlic bulb in the center of the pot for aroma.
Secrets of tenderness and flavor
- Rinse the rice until the water runs clear for a fluffy texture.
- Cut carrots into thin strips instead of grating them.
- Do not stir the pilaf while simmering to preserve the rice grains.
Ingredient tips
- Use long-grain rice for the best result.
- Fry fresh mushrooms over high heat until golden brown.
- Cumin is essential for authentic taste.
- Barberries add a pleasant tang that balances the flavor.
Cooking nuances
- Use enough oil to create the zirvak — the pilaf base.
- The water level should be 1–1.5 cm above the rice.
- Let the pilaf rest covered for 15–20 minutes after cooking.
- It’s ready when all liquid has evaporated.
Ingredients for the recipe
Ingredients
Legurme Long Grain Rice 1kg
400 g
Good for Life Champignons 550g
500 g
Carrot
300 g
Onion
200 g
Oliyar Refined Sunflower Oil 1l
100 ml
Garlic
6 pcs
Kamis Cumin 15g
1 tsp
Banka Speсiy Red Barbaris 90g
2 tbsp
Moryachka Extra Iodized Food Salt 450g
1 tsp
Mria Ground Black Pepper
0,5 tsp
Kamis dry bay leaf 5g
2 tsp
Akvile Natural Mineral Water 1.5l
600 ml
Preparation steps
01
Prepare the ingredients — rinse rice 5–7 times, slice mushrooms, cut carrots into strips, onions into half-rings. ⏱ 10 min.
02
Fry mushrooms — heat half the oil and fry until golden. ⏱ 10 min.
03
Make zirvak — add the remaining oil, sauté onions, then carrots. ⏱ 8 min.
04
Add rice — spread it evenly and pour boiling water 1–1.5 cm above the rice. ⏱ 2 min.
05
Simmer — bring to a boil, press in the garlic, cover, and cook on low heat until the water evaporates. ⏱ 25 min.
06
Rest — let it stand covered for 15–20 minutes, then mix gently. ⏱ 15 min.
Where to order ingredients
Select the required ingredients in one of the stores
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