Best Armenian Pilaf Recipes
ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS
This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.
Provided by Tara Parker-Pope
Time 45m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
- Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
- Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
- Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
- Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams
ARMENIAN RICE PILAF
This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.
Provided by 5lilblessings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
- Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g
ARMENIAN PILAF
"My grandfather was born in Armenia in the mid-1800's" Susan Lederer relates from her home in Fallon, Nevada. "This pilaf recipe is adapted from one he brought to this country. At our house, it's a standard with shish kabobs and chicken dishes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts :
AUNTIE'S ARMENIAN RICE PILAF
Being of Armenian descent, I was raised on foods from that region of the world, and pilaf was one on which the children in my family cut their teeth. I never even knew rice was white until I was 17 years old as we always ate pilaf. My brothers and I had no grandmother to teach us, but we did have our great-aunt, our grandfather's sister, who filled that role, and passed-down the recipes from our ancestors to us, and now I prepare them for my own children. This pilaf recipe is it: just pilaf. Nothing fancy, no mushrooms, nor shallots or onions or pine nuts. It was our staple. We ate it with stroganoffs poured over the top, with grilled burgers on Saturday afternoons in the long, hot Summers in Long Island and then Southern California, with my mother's wonderful roasts on Sunday nights. It was the perfect side with Shish Kebob on Christmas day, and alongside our Thanksgiving turkey. This is the recipe for pilaf as Auntie taught us.
Provided by Rosie Posie 88
Categories Medium Grain Rice
Time 35m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.
- Add vermicelli noodles and saute until dark and reddish in color.
- Stir in rice and saute in butter until rice is fragrant and nutty in aroma.
- Raise heat to medium-high; pour in boiling chicken broth and stir.
- Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.
- Cover and bring to a boil.
- Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.
- After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for two additional minutes.
- When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.
- After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.
GRANDMA'S ARMENIAN RICE PILAF
This recipe is my grandmother's. She came from Armenia and it has been in our family for years. We all still make it and it is so easy.
Provided by Michele
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 43m
Yield 4
Number Of Ingredients 5
Steps:
- Soak rice in a bowl of water for 10 minutes. Drain.
- Bring chicken broth to a boil in a large saucepan.
- Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes.
- Season rice with salt and pepper; fluff with a fork.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 65.9 g, Cholesterol 34.9 mg, Fat 12.7 g, Fiber 1.3 g, Protein 7.7 g, SaturatedFat 7.5 g, Sodium 964.6 mg, Sugar 1.4 g
ARMENIAN PILAF
This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.
Provided by Devonviolet
Categories White Rice
Time 40m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
- Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
- Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
- Add rice, and continue to heat, until the broth starts to boil.
- Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
- After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.
ARMENIAN PILAF
Armenian rice pilaf is a perfect rice side dish for any number of dishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes. Add butter, and let melt. Add rice, and stir in stock and salt. Bring to a boil. Reduce heat, and let simmer, covered, until liquid has been absorbed and rice is tender, about 16 minutes. Let stand, covered, for 10 minutes. Fluff with a fork.
ARMENIAN RICE PILAF WITH MUSHROOMS
I got this from an Armenian girl who works in my bank. If you substitute margarine for the butter you have a good vegan meal.
Provided by Mirj2338
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy saucepan or casserole, melt the butter over moderate heat.
- Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
- Stir in the tomato together with the garlic and cook for 2 minutes.
- Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
- Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
- Reduce the heat to low.
- Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
- Gently fluff the rice with a fork.
- Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.
ARMENIAN RICE PILAF
Very simple but delicious rice dish. You can add currants or nuts to make it fancy. If using canned chicken broth, use one can plus water to make the two cups.
Provided by manushag
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and brown orzo.
- Add rice and stir, coating rice with oil so grains will be fluffy when cooked.
- Add chicken broth, salt and pepper. Broth should taste a little salty.
- Cover and cook slowly for 20 minutes or until all broth is absorbed. Add currants and nuts if desired.
- Add butter and stir.
ARMENIAN RICE PILAF
From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.
Provided by MizzNezz
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat butter in 2qt saucepan until frothy.
- Add vermicelli; saute until golden, dont burn.
- Add rice, stir.
- Add chicken broth, stir to mix.
- Cover and cook for 17 minutes on simmer.
Nutrition Facts : Calories 165.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 254.5, Carbohydrate 19.6, Fiber 0.3, Sugar 0.2, Protein 2.9
ARMENIAN RICE PILAF
Got this recipe from my brother. We both love it. Light, flavorful rice pilaf that does not overpower the flavor of the main dish, but rather compliments it. Also, low sodium - a plus! Some interesting variations to the basic recipe would be the addition of roasted pine nuts and minced dry apricots, or sautéing ¼ cup of minced onion or scallions in the butter just after browning the vermicelli.
Provided by Maureen in MA
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add vermicelli (or orzo) to deep, covered pan suitable for cooking rice. Heat until vermicelli is golden brown. Add rice and sauté for a minute in the butter and vermicelli. Add chicken broth and mix well. Bring to a boil and then lower heat and simmer for 20 minutes until rice is cooked.
- DO NOT OPEN LID and PEEK!
- Rice pilaf should not be gummy or salty. It is a subtle side dish, and is a complement to fish, poultry, lamb and veal.
Nutrition Facts : Calories 240, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 1007.8, Carbohydrate 37.6, Fiber 0.7, Sugar 0.4, Protein 5.8
ARMINYAN PLOV (ARMENIAN PILAF)
This recipe is the speciality of the Dvin Hotel, Yerevan, Armenia and was served to me at a dinner party.
Provided by Member 610488
Categories Grains
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onion & garlic in olive oil until soft.
- Add kasha & stir well.
- Add all remaining ingredients except sour cream.
- Bring to a boil, reduce heat to simmer, cover, & cook until liquid is absorbed.
- Top each serving with a generous dollop of sour cream.
Nutrition Facts : Calories 182.7, Fat 6.7, SaturatedFat 0.8, Sodium 343.4, Carbohydrate 26.9, Fiber 4.7, Sugar 6.5, Protein 5.9
ARMENIAN VEGETABLE STEW WITH BULGUR PILAF
Categories Vegetable
Number Of Ingredients 24
Steps:
- Warm the oil in a dutch oven. Add the onions, garlic, mint, basil, bay leaf, and salt, cover, and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the carrots, zucchini, tomatoes, and tomato juice, cover, and simmer until all of the veggies are tender, about 7 minutes. Add the fava beans and Swiss chard, cover again, adn cook an additional 2 minutes. Stir in the lemon juice, add more salt to taste, cover, and remove from the heat. Discard the bay leaf. Meanwhile, in a separate pan, warm the olive oil for the pilaf. Add the onions, garlic, and salt, cover, and saute for 5 minutes, stirring occasionally. Add the bulgur and stir continuously for about 2 minutes. Pour in the water, sprinkle in the rosemary, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the bulgur is tender. In a separate dish, mix the yogurt and minced garlic. When the bulgur is almost ready, reheat the stew, then ladle onto a pile of pilaf, and garnish with yogurt.
ARMENIAN RICE PILAF
Steps:
- melt butter, add egg noodles and saute over medium heat until golden, stirring frequently. Add broth and rice and bring to a boil. Cover and simmer on low about 15-20 mins. Remove from heat, let sit for about 10 mins. Fluff with fork and serve
ARMENIAN WEDDING PILAF
This is my favorite type of pilaf similar to what my mother makes. You can customize it to your own taste.
Provided by Brian121
Categories European
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Put rice and broth into a pot and bring to a boil. Reduce the heat to simmer. Cover until the liquid is gone (about 20 min).
- In a saute pan, melt the butter and add the dried fruit and nuts. Be careful not to burn the butter.
- When the rice is done, put it in a large bowl and top it with the fruit and nut mixture.
- Optionally, you may want to toast the nuts in a dry pan to help bring out more of their flavor.
Nutrition Facts : Calories 189.7, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 88.2, Carbohydrate 23.5, Fiber 0.5, Protein 2.3
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Armenian Rice Pilaf
Armenian rice pilaf is a classic dish that is simple but flavorful. To make an Armenian rice pilaf, you need long-grain rice, chicken broth, butter or oil, onions, and garlic. To make the pilaf, melt the butter or oil in a pot, and sauté the onions and garlic. Add the rice and stir until the rice is coated with the butter. Add chicken broth and bring to a boil, then reduce the heat and cover the pot. Cook for about 20 minutes until the rice is cooked through.Ingredients:
- 2 cups long-grain rice
- 4 cups chicken broth
- 2 tbsp butter or oil
- 1 onion, diced
- 2 garlic cloves, minced
Instructions:
- In a pot, melt the butter or oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
- Add the rice to the pot and stir to coat with the butter.
- Pour in the chicken broth and bring to a boil over high heat. Cover the pot and lower the heat to low, simmer for about 20 minutes, or until the rice is cooked through.
Armenian Lamb and Apricot Pilaf
Lamb and apricot is a classic combination in Armenian cuisine, and it tastes especially delicious in a pilaf. To make an Armenian lamb and apricot pilaf, you need lamb meat, long-grain rice, dried apricots, chicken broth, onions, and spices such as cinnamon, allspice, and cumin. First, brown the lamb in a pot, then add onions and spices. Add the rice and chicken broth, and cook for about 20 minutes. Add apricots last, then serve.Ingredients:
- 1 lb. lamb, cut into small cubes
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 onion, diced
- 1/2 cup dried apricots, chopped
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp cumin
- 2 tbsp butter or oil
Instructions:
- Heat the butter or oil in a pot over medium heat. Add the lamb and brown it on all sides.
- Add the onions and spices to the pot and cook until the onions are translucent.
- Add the rice to the pot and stir to coat with the spices.
- Pour in the chicken broth and bring to a boil. Cover the pot and lower the heat to low. Cook for about 15 minutes.
- Add the chopped apricots to the pot and cook for another 5 minutes.
Armenian Chickpea Pilaf
Armenian chickpea pilaf is a vegetarian dish that is still high in protein thanks to the chickpeas. To make an Armenian chickpea pilaf, you need chickpeas, long-grain rice, onions, garlic, and spices such as cumin, coriander, and turmeric. Saute the onions and garlic, then add the rice and spices. Add the chickpeas and chicken broth, and cook until the rice is done.Ingredients:
- 1 can of chickpeas, drained and rinsed
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 2 tbsp butter or oil
Instructions:
- Melt the butter or oil in a pot over medium heat. Add the onions and garlic and sauté until the onions are translucent.
- Add the rice to the pot and stir to coat with the butter.
- Add the chickpeas, spices, and chicken broth to the pot. Stir to combine.
- Cover the pot and lower the heat to low. Cook for about 20 minutes, or until the rice is cooked through.
Conclusion
Armenian pilaf recipes are delicious and healthy, featuring long-grain rice with various spices, vegetables, and meats. These recipes are easy to make and are perfect for any occasion. Whether you are hosting a dinner party or just looking for a tasty weekday meal, Armenian pilafs are sure to satisfy your cravings.Valuable Tips When Making Armenian Pilaf Recipes
Armenian pilaf is a delicious and satisfying dish that is loved by many. It is made with ingredients like rice, onion, spices, and sometimes meat, vegetables or fruits. With its unique and flavorful taste, it is sure to please any palate. Here are some valuable tips to keep in mind when making Armenian pilaf.Cooking Rice Perfectly
One of the most important aspects of making a perfect Armenian pilaf recipe is cooking the rice just right. The ideal pilaf features each grain of rice separated and fully cooked. However, it is important to avoid overcooking the rice, or else it can end up turning into a sticky mess. Here are some tips on how to cook rice perfectly for your Armenian pilaf:- Before cooking, rinse the rice in cold water to remove any excess starch or debris.
- Add just the right amount of water. As a general rule of thumb, use about 1 ½ cups of water per 1 cup of rice.
- Bring the water to a boil and then add the rice. Stir once.
- Lower the heat, cover the pot and let the rice simmer for about 17 minutes.
- After 17 minutes, turn off the heat and let the rice sit covered for an additional 10 minutes before serving.
Choosing the Right Pot
When making Armenian pilaf, it is crucial to choose the right pot to cook it in. The ideal pot should be deep enough to accommodate all the ingredients and also have a tight-fitting lid to prevent steam from escaping. Additionally, a heavy-bottomed pot will help distribute heat evenly, preventing rice from burning or sticking to the bottom.Adding Spice with Seasonings
Armenian pilaf is known for its rich and aromatic flavors. When making the dish, it is important to use the right spices and seasonings to enhance the taste. Here are some popular seasonings to use when making Armenian pilaf:- Cumin
- Cinnamon
- Turmeric
- Cardamom
- Coriander
- Paprika
Using the Perfect Ratio of Ingredients
The perfect Armenian pilaf is all about balance. It is necessary to have the perfect proportion of rice, spices, vegetables, meat, and fruits to make the dish just right. Here are some tips to get the perfect balance of ingredients when making Armenian pilaf.- For each cup of rice, use 1 ½ cups of liquid (water or broth).
- If you plan to add meat, use about 1 pound for every 2 cups of rice.
- If adding vegetables, roughly chop them into small pieces so that they will cook evenly with the rice. Add them to the pot after cooking the onion, and cook until they are tender.
- If adding fruit such as raisins, apricots or dates, add them in the last 5 minutes of cooking.
Adding Layers of Flavor
Armenian pilaf is a flavorful dish that can be made even more delicious with some additional layers of flavor. Some popular ingredients to add include:- Barberries - These are small, tart berries that add a tangy flavor to the pilaf.
- Pomegranate seeds - Add some fresh pomegranate seeds for a burst of sweet and tart flavor.
- Nuts - Add some toasted slivered almonds or pine nuts to the pilaf for some added crunch.
- Caramelized Onions - Cook the onions until they are brown and caramelized to add a deep and rich flavor.
Adding Meat or Vegetables for a Complete Meal
While Armenian pilaf is traditionally served as a side dish, it can be made into a complete meal by adding meat or vegetables. Some popular additions include lamb, beef, chicken, or even chickpeas. Additionally, adding vegetables like carrots, peas, and bell peppers can provide additional nutrients and flavor to the dish.Garnishing the Pilaf
To make your Armenian pilaf look even more beautiful and appealing, consider garnishing it with:- Fresh herbs - Chopped parsley or coriander can add some freshness to the dish.
- Nuts - Add some chopped nuts on top for some added texture.
- Fruit - Top with some fresh pomegranate seeds or dried fruit like raisins, apricots, or dates.
- Yogurt - Serve with a dollop of plain yogurt on top to help balance out the flavors.