Armenian pilaf
Description
The dish is prepared without unnecessary complications. Armenian pilaf is made without meat, but with dried fruits and nuts. You can boil the rice in milk, water, or broth—the taste will vary, so I recommend trying different versions to decide which one you like best. It turns out especially delicious when cooked in milk. In addition to apricots and dates, you can also add prunes or other dried fruits. The ready dish can be served.
Instructions
- 1
Step 1
Prepare the dried fruits and nuts. First, wash them thoroughly and let the water drain off. Then place them together with the nuts in a double boiler for 30 minutes. Once the dried fruits and nuts are steamed, mix them with 2-3 tablespoons of ghee.
- 2
Step 2
Bring water to a boil, add a tablespoon of salt, pour in the rinsed rice, and cook until al dente (slightly undercooked). Then transfer the rice to a colander and rinse under cold water.
- 3
Step 3
Grease the bottom of the cauldron with a third of the clarified butter, then line it with lavash. Place one-third of the rice on top.
- 4
Step 4
Then pour 1-2 tablespoons of ghee over the rice, spread another third of the rice, and again drizzle with oil. Continue this process until all the rice is used. Wrap the lid with a towel on the inside to absorb excess moisture. Cover the pot with the lid and cook over low heat for 15-20 minutes.
- 5
Step 5
Place the cooked rice in a mound on a serving dish and sprinkle with nuts and dried fruits on top. If desired, you can also garnish the finished Armenian pilaf with pomegranate seeds.