Best 2 Aunties Armenian Rice Pilaf Recipes
Embark on a culinary journey to Armenia with our enticing Armenian rice pilaf recipes, a harmonious blend of fragrant rice, aromatic spices, and hearty ingredients. These pilaf dishes, deeply rooted in Armenian cuisine, promise a delightful symphony of flavors that will tantalize your taste buds. From the classic Armenian rice pilaf, a savory and comforting dish perfect for everyday meals, to the extravagant wedding pilaf, a showstopper at any celebration, our collection caters to every occasion. Discover the secrets of cooking fluffy, flavorful rice, complemented by the warmth of toasted vermicelli, the nutty richness of pine nuts, and the vibrant colors of fresh herbs. Whether you're a seasoned cook or just starting your culinary adventures, our detailed instructions and helpful tips will guide you towards creating authentic Armenian pilaf that will impress your family and friends.
Let's cook with our recipes!
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.
Tips:
- Use high-quality ingredients: The quality of your ingredients will directly impact the flavor of your pilaf. Use the best quality rice, vegetables, and spices that you can find.
- Rinse the rice thoroughly: Rinsing the rice removes excess starch, which can make the pilaf gummy. Be sure to rinse the rice until the water runs clear.
- Sauté the rice in butter or oil: Sautéing the rice in butter or oil helps to give it a nutty flavor and prevents it from sticking to the pot.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from burning.
- Don't stir the rice too much: Stirring the rice too much can break the grains and make the pilaf mushy. Stir it gently just a few times during the cooking process.
- Let the pilaf rest before serving: Letting the pilaf rest for a few minutes before serving allows the flavors to meld and the rice to absorb all of the liquid.
Conclusion:
Armenian rice pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover rice and vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights. So next time you're looking for a quick and easy meal, give this Armenian rice pilaf a try!
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