Best 3 Grandmas Armenian Rice Pilaf Recipes
**Unveil the Enchanting Flavors of Grandma's Armenian Rice Pilaf: A Culinary Journey Through History and Tradition**
Embark on a culinary expedition to the heart of Armenian cuisine with Grandma's Armenian Rice Pilaf, a dish that embodies the essence of Armenian culinary heritage. This delectable pilaf, also known as pilav, is an aromatic symphony of rice, vegetables, and spices, each ingredient contributing its unique charm to create a harmonious ensemble of flavors. Discover the art of preparing this classic dish with three distinct yet equally enticing recipes: the traditional Armenian Rice Pilaf, a vegetarian delight brimming with colorful vegetables; the savory Chicken and Rice Pilaf, where tender chicken and aromatic rice intertwine; and the irresistible Lentil and Rice Pilaf, a protein-packed vegan option that bursts with earthy flavors. Each recipe promises an unforgettable culinary experience, showcasing the diverse culinary traditions and vibrant flavors of Armenia.
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
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 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
Tips:
- Use high-quality rice: Long-grain rice like basmati or jasmine is best for pilaf because it cooks evenly and doesn't become sticky.
- Rinse the rice before cooking: Rinsing the rice removes the starch, which helps prevent it from sticking together.
- Use a heavy-bottomed pot: A heavy-bottomed pot will evenly distribute the heat, preventing the rice from burning.
- Don't overcrowd the pot: When adding the rice to the pot, make sure not to overcrowd it. Too much rice will prevent it from cooking evenly.
- Use the right amount of liquid: The general rule of thumb is to use 1 cup of liquid for every 1 cup of rice.
- Bring the liquid to a boil before adding the rice: Bringing the liquid to a boil before adding the rice helps to prevent the rice from sticking to the bottom of the pot.
- Cover the pot and cook over low heat: After adding the rice, cover the pot and cook over low heat for 15-20 minutes, or until the rice is tender and all of the liquid has been absorbed.
- Fluff the rice with a fork before serving: Once the rice is cooked, fluff it with a fork before serving to separate the grains.
- Season the rice to taste: You can season the rice with salt, pepper, herbs, or spices to taste.
Conclusion:
Armenian rice pilaf is a delicious and versatile dish. It can be served as a main course or a side dish. It is also a great way to use up leftover rice. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
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