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.
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
ARMINYAN PLOV (ARMENIAN PILAF)
This recipe is the speciality of the Dvin Hotel, Yerevan, Armenia and was served to me at a dinner party.
Provided by Member 610488
Categories Grains
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onion & garlic in olive oil until soft.
- Add kasha & stir well.
- Add all remaining ingredients except sour cream.
- Bring to a boil, reduce heat to simmer, cover, & cook until liquid is absorbed.
- Top each serving with a generous dollop of sour cream.
Nutrition Facts : Calories 182.7, Fat 6.7, SaturatedFat 0.8, Sodium 343.4, Carbohydrate 26.9, Fiber 4.7, Sugar 6.5, Protein 5.9
PLOV (AZERBAIJAN)
This is a rice pilaf and the signature dish of Azerbaijan. It is normally the final savory course at special occasions, such as weddings, and is brought in with much ceremony. To make this, basmati rice is first parboiled, then steamed. The finished product is a lovely mix of yellow and white rices.
Provided by threeovens
Categories Long Grain Rice
Time 1h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the rice several times in cold water to remove excess starch.
- Place a few threads of saffron in a cup and add boiling water; cover and leave to infuse.
- Bring a large pot of water to a boil; add rice, reduce heat, but cook rice at a rapid boil until the rice is tender on the outside, but still not done on the inside, 5 to 10 minutes (do not overcook or your plov will be sticky).
- Strain the rice in a colander.
- There are 3 methods you can use to form the crust or qazmaq. The first way is to mix together an egg with 4 tablespoons of the parboiled rice, and 1 or 2 tablespoons of yogurt. Add some of the infused saffron water. The second way is to mix together a glass (8 oz) of flour, a little butter, and a little water to make a sort of dough (you can also add an egg if you want an eggy flavor). This will then be kneaded and rolled out thinly. The third way is to use some potatoes that have been peeled and sliced crosswise.
- Rinse and dry the pan you cooked the rice in; melt a heaping tablespoon of butter, then spread whichever qazmaq you chose on the bottom of the pot and fry a little for 2 to 3 minutes.
- Next spoon half the parboiled rice on top, then pour over half of the saffron infusion.
- Spoon in remaining rice and pour over most of the remaining saffron infusion; top that with a few tablespoons of butter.
- Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape.
- Cover pot opening with a clean tea towel and cover with a well-fitting lid; increase heat under pot until rice is steaming, then reduce heat and let steam for 35 to 40 minutes (it can go longer if needed).
- Spoon rice onto a serving platter and top with remaining saffron infusion and a few more tablespoons of butter.
Nutrition Facts : Calories 215, Fat 2, SaturatedFat 0.5, Cholesterol 11.7, Sodium 9.3, Carbohydrate 43.9, Fiber 2, Sugar 0.5, Protein 4.9
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.
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