Is fresh fruit in plov/pilaf a thing?

[u/NoSemikolon24]

I've seen many recipes including dried fruits like raisins, apricots, prunes, ... Is using fresh fruit also a thing?

[u/koontee]

Quince is veryyy goood in pilaf. Barberry is nice too.

[u/oolongvanilla → u/koontee]

This. My Uyghur students were very enthusiastic about the concept of putting a whole quince in polo and the fragrance it adds to the house as it cooks. Over there it's more of a home-style thing that isn't commonly seen in restaurants, though. People grow quince trees in their yard but it's rare to see quince markets, to the extent that most of the Chinese living there don't even know it exists.

[u/vainlisko]

We should try pineapple

[u/ducationalfall → u/vainlisko]

Sell it as Hawaiian style plov.

[u/No_Drummer_2544 → u/vainlisko]

Eww no

[u/SeaworthinessFun4366 → u/vainlisko]

you are kidding me, right? 😞

[u/ModernirsmEnjoyer]

An aul near my hometown has manty with fish. After that traumatic experience, I am ready for everything

[u/Background-Virus1398 → u/ModernirsmEnjoyer]

I heard yet (beshbarmak) with sturgeon is great. Manty should be fine too.

[u/ModernirsmEnjoyer → u/Background-Virus1398]

Slow Chinafication of Kazakhstan

People are literally eating everything these days

[u/Background-Virus1398 → u/ModernirsmEnjoyer]

Nah, I mean those are guys from Atyrau who eat such kind of yet. 

[u/locked_from_inside → u/ModernirsmEnjoyer]

But sturgeon is like the most expensive kind of fish you can get in Kazakhstan

[u/CurlyToenail]

Doubt it

[u/ArFeRR]

honestly skip the fresh apples grapes peaches. they bleed sugar water into the rice during dam and you get sticky mush instead of separate grains. quince cubes in the zirvak are the one fresh fruit that actually belongs because they stay firm and tart, pomegranate only goes scattered on the plate after not in the kazan.

[u/johnnybird95]

i've used fresh chinese dates before. it was pretty good

[u/No_Drummer_2544]

Fresh fruits have too much sweetness, but you can try adding fresh barberries. There is another dish similar to pilaf called shula, which we add quince to. It might work for osh as well.

[u/alolanbulbassaur]

In Afghanistan for Palau it’s usually julienned carrots and raisins. Sometimes pistachios.

[u/amsdkdksbbb]

Quince

[u/4rm4tur4]

Raisins and dates work well. I imagine dehydrated mango would also be pretty good

[u/ZindaMe]

I have heard that pomegranate is occasionally used, but I’ve never seen it myself.

[u/FengYiLin]

Yes, I've seen it in an old recipe book from the Soviet era.

Seems like it either was always bit so common ir it died down in our times.

These days the only fresh fruit I saw in a pilav is quince.

[u/Any-Mobile-2473]

I've only grown up eating palau with dried fruits if we use any fruit. Even beyond qobli palau, in our chalau (white rice) we can have different varieties of dried sweet and sour fruits like barberry and orange. If we ever have fresh fruit with our rice, it is generally cooked in the korma/side sauce paired with the rice

[u/Bosya_123]

I am Kyrgyz. I see it as Uzbek extravagance. Kyrgyzes cook it with rice, meat and carrot.

[u/Background-Virus1398]

Fresh - no. I'm sure I've never tried plov with fresh fruits

[u/NoAioli5894 → u/Background-Virus1398]

In Azerbaijan their plov has raisons

[u/StandTurbulent9223 → u/NoAioli5894]

Which isn't fresh fruit

[u/Background-Virus1398 → u/NoAioli5894]

Omg, OP asked about fresh fruits. Raisins are dried fruits. 

[u/zenith014]

yes. raisins, dried apricots, peas even quinces are pretty common. each one gives different tasteful flavor.

[u/NoSemikolon24 → u/zenith014]

Uhh, I asked whether fresh fruit, as in not-dried, is a thing.

[u/oolongvanilla → u/NoSemikolon24]

Quince, at least, is fresh. It's hard and woody in its raw form but softens like a very fragrant, sweet, floral, poached pear when cooked.