Armenian Rice Pilaf

The next dish from Armenia is this simple yet tasty rice pilaf. I am taking part in blogging marathon, in which we blog thrice a week on a particular theme. For this week, I have selected European cuisine in which I have selected Armenia. After yesterday’s Lavash Cracker recipe, today is one more staple food of Armenia. This rice pilaf is rice and pasta cooked in chicken broth. Nothing fancy. And this is served as a side with meat, kebob.

I made a vegetarian version using a spiced vegetable broth. Vermicelli is the often used pasta in this pilaf. Other small pastas like orzo can also be used. The vermicelli and rice are sautéed in butter and then cooked in the broth. So the rice is quite flavourful and I served it along with another simple Armenian dish. My hubby wanted me to make raitha and so I made onion raitha. And he also had some mushroom gravy for the side. Finally, this Armenian dish turned into Indian dish with all the side dishes. All of us liked the pilaf and we had a filling lunch two days back.

Ingredients:

Butter – 1/4 cup

Long Grained Rice – 1 cup

Vermicelli – 1/2 cup

Salt – to taste

Pepper to taste

Vegetable Broth – 4 cups

For The Broth:

Onion -1

Garlic – 2-3 pods

Ginger – 1″ piece

Cinnamon – 1 small piece

Star Anise – 1

Button Mushroom – 3-4

Tomato – 1

Coriander Leaves – 2-3 tbs

Mint Leaves – 1 tbs

Water-4 1/2 cups

Procedure:

In a pressure cooker, add all the ingredients for the broth and pressure cook for 3 minutes.

Once cool, strain the broth.

In a pan, heat butter.

Add vermicelli and roast until golden.

Add the rice and sauté for a minute or two.

Now add the broth, salt and pepper and cook it covered on medium flame until 90% done.

Finally cover the pan with a foil and cook on low flame for another 3 minutes.

Serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

Print Recipe

Armenian Rice Pilaf

Servings

Ingredients

Ingredients

• Butter - 1/4 cup
• Long Grained Rice - 1 cup
• Vermicelli - 1/2 cup
• Salt - to taste
• Pepper to taste
• Vegetable Broth - 4 cups

For The Broth

• Onion - 1
• Garlic-2-3 pods
• Ginger-1" piece
• Cinnamon -1 small piece
• Star Anise-1
• Button Mushroom - 3-4
• Tomato-1
• Coriander Leaves - 2-3 tbs
• Mint Leaves - 1 tbs
• Water-4 1/2 cups

Servings Ingredients Ingredients Butter - 1/4 cup Long Grained Rice - 1 cup Vermicelli - 1/2 cup Salt - to taste Pepper to taste Vegetable Broth - 4 cups For The Broth Onion - 1 Garlic-2-3 pods Ginger-1" piece Cinnamon -1 small piece Star Anise-1 Button Mushroom - 3-4 Tomato-1 Coriander Leaves - 2-3 tbs Mint Leaves - 1 tbs Water-4 1/2 cups

Instructions

Procedure

1. In a pressure cooker, add all the ingredients for the broth and pressure cook for 3 minutes.
2. Once cool, strain the broth.
3. In a pan, heat butter.
4. Add vermicelli and roast until golden.
5. Add the rice and sauté for a minute or two.
6. Now add the broth, salt and pepper and cook it covered on medium flame until 90% done.
7. Finally cover the pan with a foil and cook on low flame for another 3 minutes.
8. Serve hot.

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