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Apple Pulav (Pilaf)
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Pulav (pilaf) is a favorite around the world. This version, originating in India, includes apples to make it ideal for Rosh Hashana. For more information, visit

Serves: 4-6

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Indian Parve Side Dish
Rosh Hashana

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250 grams Basmati (long grain) rice
3 tablespoons margarine
350 grams sugar
2 cinnamon sticks
5-7 cloves
4-5 cardamoms
2 dried bay leaves
25 grams cashews, washed and broken into pieces
10 grams almonds, soaked, skinned, and cut
50 grams golden raisins, washed
1 pinch saffron strands, soaked in ¼ cup water
3 apples
¼ teaspoon salt


  1. Wash and drain the rice in a pot 2 to 3 hours before cooking.
  2. Heat a non-stick pan over medium heat and add the margarine.
  3. Add cloves, cinnamon, cardamom and bay leaves.
  4. When spices begin to brown (slightly), add the washed rice and stir for 2-3 minutes.
  5. Add cashews, almonds, raisins, salt and mix gently.
  6. Add water (about twice the quantity of rice) and cook until the rice is ready.
  7. When the rice is slightly cool, remove and spread it on to a big flat dish.
  8. Peel and core the apples and slice into 8 pieces each.
  9. Add 3 cups of water to a pan and add the apple pieces. Cover tightly and steam for about 5 minutes, then drain and set aside.
  10. In a large non-stick pot, add the sugar and 3 cups of water, and heat over medium, stirring until the sugar is dissolved and the mixture is sticky.
  11. Add saffron and apple pieces. Mix and remove the apple pieces after about a minute, when they start looking glazed. The sugar mixture should still be left in the big pot.
  12. Add rice from the plate into the sticky sugar solution and stir slightly. Rice will look as if it has extra water but it will be absorbed as it cools.
  13. Add the cooked apple pieces to the rice while still warm and serve with a spicy potato and peas vegetable or a meat curry.

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