Best Armenian Rice 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
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 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
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
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The Ingredients
The beauty of Armenian rice pilaf is in its simplicity. The standard recipe calls for just a handful of ingredients:1. Rice
The main ingredient, of course, is the rice. Traditionally, short-grain white rice is used, but you can experiment with other varieties as well.2. Butter or Oil
A small amount of butter or oil is used to fry the rice before adding the liquid. The butter adds a rich flavor to the pilaf, while the oil is a healthier option.3. Broth or Water
The liquid used to cook the rice can be either chicken broth or water. Chicken broth adds a richer flavor to the pilaf, while the water is a healthier option that allows the other ingredients to shine.4. Salt and Pepper
To season the dish, you will need salt and pepper. But don't be afraid to experiment with other spices and herbs to add more flavor.The Preparation
Making Armenian rice pilaf is very simple. Here is a basic recipe to get you started: 1. Rinse the rice under cold water until the water runs clear. 2. Add the butter or oil to a pot or Dutch oven and heat it over medium-high heat. When the butter has melted and the oil is hot, add the rice. 3. Stir the rice constantly for 2-3 minutes until it starts to turn golden brown. 4. Add the broth or water, salt, and pepper to the pot and bring it to a boil. 5. Once the liquid has started to boil, reduce the heat to low and cover the pot. 6. Cook the rice for 15-20 minutes until all the liquid has been absorbed and the rice is tender. 7. Remove the pot from the heat and let it sit for 5-10 minutes before fluffing the rice with a fork and serving.Variations
While the basic recipe for Armenian rice pilaf is delicious, there are many variations you can try to add more flavor and variety to the dish. Here are a few to get you started:1. Add Vegetables
Adding vegetables like onions, garlic, bell peppers, and carrots can add texture and flavor to the pilaf. Simply sauté the vegetables with the rice before adding the liquid.2. Use Broth and Herbs
Instead of using plain water, you can use chicken or vegetable broth to add more flavor to the dish. You can also experiment with different herbs like thyme, rosemary, or bay leaves.3. Add Nuts or Dried Fruits
Adding nuts like almonds or pine nuts, or dried fruits like apricots or raisins, can add a sweet and savory flavor to the pilaf. Simply add them to the pot when you add the liquid.4. Use Different Rice Varieties
While short-grain white rice is the traditional choice, you can also experiment with other rice varieties like jasmine, Basmati, or brown rice to create a different texture and flavor.Conclusion
Armenian rice pilaf is a simple and delicious dish that is easy to make and can be enjoyed as a side dish or a complete meal. With just a few ingredients, you can create a flavorful and healthy dish that will become a family favorite. So why not try this recipe today and experience the taste of Armenian cuisine at home?Valuable Tips When Making Armenian Rice Pilaf Recipes
Armenian cuisine is known for its unique flavors and dishes, and one of the most popular dishes is rice pilaf. Rice pilaf is a mouth-watering dish that is loved by many people all around the world because of its simplicity, versatility, and packed with flavors. If you're planning to make an Armenian rice pilaf recipe, then here are some valuable tips to ensure that your dish turns out perfectly.
Choose The Right Rice
The first step to making the perfect Armenian rice pilaf is to choose the right type of rice. The recommended rice variety for this dish is Basmati rice or any long-grain rice. This type of rice will give your pilaf a fluffier texture and makes it easy to separate the grains. Avoid using short-grain varieties such as Arborio or sushi rice as they will result in a sticky and mushy consistency.
Rinse And Soak The Rice
Before cooking the rice, it's important to rinse it several times to remove any impurities or starch. This process helps to prevent the rice from sticking together while cooking. After rinsing, soak the rice in water for at least 30 minutes to an hour to help it absorb the water and cook evenly. Soaking also helps to cut down on cooking time and ensures that the rice remains fluffy and separate after cooking.
Use A Heavy-Bottomed Pot
When cooking Armenian rice pilaf, it's essential to use a heavy-bottomed pot with a fitting lid. The thick bottom of the pot ensures that the rice does not burn or stick, while the lid traps steam, allowing the rice to cook evenly. The heavy-bottomed pot also helps distribute heat evenly, making sure that the rice is cooked through and not undercooked.
Sauté The Rice Before Cooking
One of the secrets to the perfect Armenian rice pilaf is to sauté the rice before cooking. Sautéing the rice in oil or butter before adding water helps to coat each grain and lock in the flavor. To sauté the rice, add the rice to the pot with melted butter or oil and cook until lightly toasted, stirring frequently. This process adds extra richness and nuttiness to your pilaf.
Add Flavors and Spices
Once you've sautéed the rice, add in any flavors or spices that you desire. Traditional Armenian rice pilaf contains onions, garlic, and bay leaf, but you can add your favorite herbs and spices to add your personal touch. Some spices and herbs that you can use include cardamom, saffron, cinnamon, cumin, and parsley. What's important is to find the right balance of flavors that complements the rice without overpowering it.
Don't Over-Stir Your Rice
When cooking Armenian rice pilaf, it's essential to resist the temptation to stir the rice too often. Over-stirring the rice can break the grains, resulting in a sticky and mushy consistency. So, after you've added the water or stock to the pot, let the rice cook without disturbing it for a few minutes. After that, give it a gentle stir with a fork to help separate the grains and ensure that the rice cooks evenly.
Let The Rice Rest
After the rice has cooked, let it rest for at least 10 minutes with the lid still on the pot. Allowing it to rest is important to ensure that the rice is nicely cooked, evenly flavored, and fluffy. This resting period helps the grains to absorb any excess moisture and steam, making the rice even more fluffy and prevents stickiness.
Garnish Your Rice Pillaf
Armenian rice pilaf is incomplete without some beautiful garnishes. Add some toasted nuts such as almonds, pistachios, or pine nuts for some crunch and flavor. Top it up with some fresh herbs, such as parsley or mint, for a fragrant and beautiful presentation. A dollop of butter or olive oil adds an extra layer of richness and makes it even more delicious.
The Bottom Line
Armenian rice pilaf is a delicious and easy to prepare dish that is perfect for any occasion. With these valuable tips, you can make the perfect Armenian rice pilaf recipe that is fluffy, full of flavors, and satisfying. Remember to use long-grain rice, sauté the rice before cooking, use a heavy-bottomed pot, and let the rice rest before serving. With all these tips in mind, you can prepare the perfect Armenian rice pilaf that will impress your family and friends and leave them wanting for more.