Armenian Rice Pilaf With Raisins & Almonds
July 15, 2017
"Pilafs are popular all over Armenia and countries once ruled by the Ottoman Empire."
- 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
In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter.
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.
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.
Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter.
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.
Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
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 & Variations
No special items needed.