Pumpkin Rice Pilaf with Milk (Azerbaijani Borani Pilaf)
This creamy pumpkin pilaf comes from Azerbaijani cuisine, where it's often called borani pilaf. Basmati rice and tender cubes of pumpkin simmer gently in milk and water, turning silky and subtly sweet, with turmeric lending a golden color. It's a wonderful centerpiece for holidays or any table full of guests.
- Prep time
- 20 min
- Cook time
- 25 min
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
Instructions
-
1
Add the olive oil and butter to a wide pot and melt over medium heat.
-
2
Add the diced onion and cook for 2 minutes.
-
3
Stir in the cubed pumpkin.
-
4
Soak the rice in hot salted water, then rinse and drain well. Add it on top of the pumpkin.
-
5
Mix the water and milk in a bowl, then pour the mixture in along the side of the pot.
-
6
Season with salt, black pepper, and turmeric, and stir gently.
-
7
Cover the pot and cook over medium heat until the liquid is absorbed.
-
8
Let the pilaf rest off the heat to steam, then fluff and serve.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Soaking the rice in hot salted water helps the grains stay long and separate.
- Cut the pumpkin into even, dice-sized cubes so it cooks at the same rate as the rice.
- Stir gently after adding the liquid; vigorous stirring breaks the rice grains.
- Resist lifting the lid while it simmers, trapped steam is what cooks the rice evenly.
- A 10-minute rest off the heat before fluffing makes a noticeably better pilaf.
- Choose a sweet-fleshed pumpkin or butternut for the best flavor.
Serving suggestions
- Serve alongside grilled chicken or lamb kebabs.
- Pair with a crisp cucumber and yogurt salad.
- Offer with pickled vegetables to cut the richness.
- Top with toasted nuts or dried cranberries for a festive touch.
Substitutions
- Instead of pumpkin: butternut squash or sweet potato works well.
- Instead of basmati rice: long-grain white rice, rinsed well.
- Instead of milk: half-and-half for a richer result, or unsweetened almond milk for dairy-free.
- Instead of butter: all olive oil.
Frequently asked questions
Do I need to soak the rice?
Yes, a short soak in hot salted water removes surface starch and helps the grains stay fluffy and separate.
Can I use regular milk?
Yes, whole or 2% milk works fine. It gives the pilaf its characteristic creamy, mellow flavor.
How do I know when the pilaf is done?
The liquid will be fully absorbed and you'll see small steam holes in the surface of the rice. Taste a grain to be sure it's tender.
Can I make this ahead?
Yes, it holds well. Reheat gently with a splash of milk or water to loosen the grains.
What kind of pumpkin should I use?
A sweet, dense-fleshed pumpkin or butternut squash is best. Avoid large carving pumpkins, which turn watery.
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