Armenian Wedding 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.
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
ARMENIAN WEDDING PILAF
This is my favorite type of pilaf similar to what my mother makes. You can customize it to your own taste.
Provided by Brian121
Categories European
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Put rice and broth into a pot and bring to a boil. Reduce the heat to simmer. Cover until the liquid is gone (about 20 min).
- In a saute pan, melt the butter and add the dried fruit and nuts. Be careful not to burn the butter.
- When the rice is done, put it in a large bowl and top it with the fruit and nut mixture.
- Optionally, you may want to toast the nuts in a dry pan to help bring out more of their flavor.
Nutrition Facts : Calories 189.7, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 88.2, Carbohydrate 23.5, Fiber 0.5, Protein 2.3
ARMENIAN PILAF
Armenian rice pilaf is a perfect rice side dish for any number of dishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes. Add butter, and let melt. Add rice, and stir in stock and salt. Bring to a boil. Reduce heat, and let simmer, covered, until liquid has been absorbed and rice is tender, about 16 minutes. Let stand, covered, for 10 minutes. Fluff with a fork.
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
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 PILAF
"My grandfather was born in Armenia in the mid-1800's" Susan Lederer relates from her home in Fallon, Nevada. "This pilaf recipe is adapted from one he brought to this country. At our house, it's a standard with shish kabobs and chicken dishes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts :
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#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #side-dishes #european #holiday-event #wedding
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