Armenian Rice Pilaf With Raisins & Almonds
Recipe: #26549
July 15, 2017
Categories: Side Dishes, Almond, Vermicelli, Rice, One-Pot Meal Potluck, Sunday Dinner, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Pilafs are popular all over Armenia and countries once ruled by the Ottoman Empire."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (260.4 g)
- Calories 750.7
- Total Fat - 43.3 g
- Saturated Fat - 12.5 g
- Cholesterol - 38.2 mg
- Sodium - 1361.9 mg
- Total Carbohydrate - 74.9 g
- Dietary Fiber - 13.2 g
- Sugars - 21.2 g
- Protein - 22.5 g
- Calcium - 183.4 mg
- Iron - 4.6 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter.
Step 5
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.
Step 6
Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
Step 7
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.)
Tips
No special items needed.
8 Reviews
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