Best Arminyan Plov Armenian Pilaf Recipes
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 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
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.
LAVANGI PLOVU (PILAF WITH STUFFED CHICKEN)
Azerbaijian tradition states that this dish be served as an accompaniment to Plov (or Pilaf). I recommend serving with Arminyan Plov (Armenian Pilaf) Recipe #289309, Azerbaijani Plov (Azerbaijanian Pilaf) Recipe #289313, or Kazaki Oreshki Plov (Kazaki Nut Pilaf) Recipe #289315. If you were offering this to guests you would have several accompaniments along with the main dish of plov. Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. It originates with the Mongols and the Chinese and spread along the Silk Road to the West. One western version is paella from Spain.
Provided by Member 610488
Categories Whole Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Soak the raisins for at least 30 min in lukewarm water.
- Puree the 4 onions in a blender, wrap in a dishcloth, squeeze out the juice thoroughly, and put the onion puree in a bowl.
- Put the nuts through the blender as well, and add them with teh raisins to the onion puree. Stir in the plum puree (reserving 3 tbsp) and season with salt and pepper. Mix well.
- Wash the chicken, pat dry, salt the inside and outside, and rub with the reserved plum puree.
- Fill the cavity with the prepared stuffing and roast in a preheated oven at 350F for about 45 minutes until crisp and brown.
- Serve the chicken with the plov rice and garnish with slices of lemon as desired.
Nutrition Facts : Calories 412.1, Fat 29.3, SaturatedFat 6.1, Cholesterol 86.2, Sodium 83.3, Carbohydrate 13.9, Fiber 2.3, Sugar 7.2, Protein 24.9
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Arminyan Plov - The Armenian Pilaf Recipe
Arminyan Plov, also known as Armenian Pilaf, is a rice-based dish that originated in Armenia. It is a staple food in Armenian cuisine, often served at family gatherings and other social events. This dish is made by cooking rice with various spices and meat, which can be lamb, beef, chicken, or even vegetables. The end result is a delicious and savory meal that is both filling and nutritious.
The Ingredients Used in Armenian Pilaf Recipe
The key ingredients for making Arminyan Plov are:
- Rice - the base ingredient for this dish.
- Meat - lamb, beef, chicken, or vegetable are common options, depending on the variation.
- Onions - a key ingredient that adds flavor and aroma to the dish.
- Carrots - used in some variations, giving a sweet taste and vibrant color to the pilaf
- Garlic - added for an extra layer of flavor.
- Spices - paprika, cinnamon, cumin, and bay leaves are commonly used in Armenian Pilaf recipes.
- Broth - chicken, beef or vegetable broth is used to cook the rice.
- Olive Oil - used for frying the onions and meat.
The Process of Making Armenian Pilaf
There are different variations of Arminyan Plov, but the general process for making it is relatively similar. Below is a step-by-step process on how to make Armenian Pilaf:
- Wash the rice under cold water and keep it aside
- Heat the oil in a large pot or a dutch oven
- Sauté the onions till they become translucent.
- Add the meat and cook until browned on all sides.
- Add the garlic and any other spices of your choice and cook for a minute or until it becomes aromatic.
- Add the broth and let it come to a boil.
- Reduce the heat to low and add the washed rice to the pot. Stir it until the rice is coated with the broth.
- Cover the pot with a lid and cook for about 15 to 20 minutes or until the rice is fully cooked and the broth is absorbed
- Once it's cooked, add any other ingredients like carrots, raisins, or nuts, and gently fluff up the rice.
- Cover the pot again and let the rice steam for a further 5-10 minutes before serving.
Variations and Serving of Armenian Pilaf
As mentioned earlier, there are different variations of Arminyan Plov. Some include the addition of raisins, dates or nuts such as almonds, cashews or walnuts. These ingredients not only add texture but also a sweet taste to the dish. The use of lamb, beef or chicken will also affect the flavor and texture of the dish. Some Arminyan Plov recipes will cook the meat on the bone, while others will use boneless meat.
Arminyan Plov can be enjoyed on its own, or it can be paired with different side dishes. Some people prefer to serve it alongside grilled vegetables, while others serve it with a side of soup or salad. Armenian Pilaf is often served during festive occasions, such as weddings or other celebrations.
Conclusion
Armenian Pilaf or Arminyan Plov is an ancient dish that has been passed down from generation to generation. This dish has seen many variations, with each family or region having their own unique twist on the recipe. However, regardless of the variation, this dish remains a staple in Armenian cuisine and a symbol of Armenian culture.