Ingredients
Rice 100, 210 broth or water, vegetable oil 30, peppers and tomatoes for 50, 25 onions, greens.

Rice wash quickly in hot water and immediately drain in a colander. When the water is completely drained, sprinkle the rice on a baking sheet with a layer no more than 2 cm and dry it in the oven.

Then pour the rice to vegetable oil and, stirring occasionally, fry until then the rice acquires a yellow color.

Toasted rice cool slightly, then pour in boiling salted beef broth or water and cook at low boil in a sealed container.

After the porridge starts to thicken, at the moment when the liquid is almost completely absorbed by the rice is, add chopped into small pieces of pimiento sweet peppers (without seeds), browned chopped onions and slices of medium-sized tomatoes. All gently stir, close the lid and put the dish for 40-50 minutes in the frying or steam cabinet. When serving sprinkle pilaf with herbs.

Pilaf can also be prepared with canned pepper and fresh tomatoes to replace the appropriate amount of tomato paste or tomato puree.

Ingredients
Rice 80, 170 water, dried peeled rose hips 10 or fresh 50, nuts (core) 20, 20 melted butter, yogurt 150-200, sugar 10.

Fresh or dried red rose hips, cleaned of seeds, rinse in warm water and chop, then drain in a colander and let the water drain out. Walnuts (core) chop and mix with the rose hips.

Washed rice to fill in boiling salted water and cook at low boil until the liquid is almost completely absorbed by the rice. 

Then add the rosehip with nuts, melted butter or butter, gently stir with a spatula, cover bowl with a lid and cook the pilaf until done in lightly heated section of the plate or in the oven.
Submit the pilaf in a deep dish or plate.

Separately you can apply the yogurt and sugar.

Ingredients
Rice 100, 210 water, melted butter 40, 20 dried apricots, raisins 15, 15 prunes, almonds (core) 10, honey 15.

Dried fruits wash, almond (kernel), scalded with boiling water, peel and cut each along the amygdala into three parts. The prepared fruit and almonds are lightly fry in melted butter, then add the honey and enough water so that it only covered products, and cook, as a compote at low boil for 15-20 minutes.

Boil the rice in salted water is not up to full readiness, recline in a colander, cool under running cold water. When the water is completely drained, put the rice in a saucepan or korobin, pour the melted butter, stir, then place the dishes with rice in broiler rice and bring to readiness.

When serving on a plate or dish put cooked rice and pour it with fruit compote.

Ingredients
Rice 100, 70 lamb, fat or fat-tailed lamb melted butter 30, 15 onions, pomegranate juice 30.

Mutton is cut into small pieces (20-30 grams), fry in mutton fat or fat-tailed ghee. Then put the meat in a bowl, add the onions and pomegranate juice, a bit of water or broth and simmer in a sealed container until ready meat.

When serving on the hot dish or a plate to put the pieces of lamb cooked with onion and juice, in which they were extinguished, and the next loose rice pudding drizzled with melted butter or bacon fat-tailed sheep.