Plov "ararat"

Go through the rice, rinse and pour with salted water for 30-40 minutes. Fill the swollen rice in salted boiling water and cook until the rice grains on the outside become soft, and remain elastic inside. Cast in a colander, blow with hot water and let drain. In a saucepan, melt the oil, fill some of the rice, mix, pour in the rest of the rice and pour over the melted oil. Simmer under a lid for 40-45 minutes. Put the finished rice on a slide on a dish, lay baked apples and quince around, put two fresh apples on opposite ends of the dish. Coat pilaf with raisins fried in oil, albuhara, kuraga and peeled dried almonds.