Potato Pilaf

This recipe was automatically translated from Romanian. View original here
Potato Pilaf

I tested many recipes with fasting pilaf, of course you can find them on the site - with spinach, lentils, pilaf with mushrooms and vegetables, etc. But this fasting potato pilaf is very good and simple, it is prepared very quickly and without much effort, the oven will do all the work for you!

You can serve this fasting pilaf with potatoes as a complete fasting meal, in addition to a salad or pickles. But it is also a quick and easy garnish for any meat, fish, etc. meal. I recommend it with great confidence, it has already been executed many times in our country!


1 cup
Any rice you like - round, basmati, etc.
1 kg
amount of potatoes and rice is for a 25x25cm tray
2 pieces
Sunflower oil
50 ml
Tomato paste
1 tbsp
you can replace it with pepper paste
1 tsp
to taste
Ground black pepper
0.25 tsp
1 tsp

Step by step


Prepare all the ingredients for the recipe.

Onions are very important for taste here, if you don't like the food, cut them into cubes as small as possible.


Now sauté the diced onion in a pan with oil.

Do not brown it too much, only until it starts to color a little.


Put the tomato / pepper paste, mix well and cook for another 2-3 minutes.


Add the well-washed rice, salt, paprika and a little ground black pepper - stir and turn off the heat.


Move this rice composition in an oven tray (for me it is 25x25cm), level it evenly with a spoon.


Cut the potatoes into 7-8mm slices, don't make them too thin. Arrange them on top, over the rice in the pan.


Sprinkle a little salt, pepper or other spices on top to taste.


Pour water into the pan, be careful not to wash the spices on the potatoes, pour it slowly between the slices or in the corner of the tray.


The amount of water is not fixed here, you just have to completely cover the potatoes , no more and no less!


Put the tray in a preheated oven at 200 degrees for 45 minutes, after this time you will notice that the water will be absorbed almost completely and with a knife test the potatoes to be soft.


I recommend not to serve the pilaf directly from the oven - be sure to leave it for half an hour without the oven, this way all the juice will be absorbed even better, all the flavors will penetrate and you won't burn your mouth :)


My kids love it and I even managed to impress the guests with it, very good and very fast.

Good appetite!

Quantity: 1500 g (6-8 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:


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