Armenian Rice Pilaf With Raisins & Almonds

4-6
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Pilafs are popular all over Armenia and countries once ruled by the Ottoman Empire."

Original recipe yields 4-6 servings
OK

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 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 & Variations


No special items needed.

Related

MsPia

I didn't have long grain rice so I used Yamani rice instead.(An organic short brown rice) It came out more looking like a risotto because of the rice I used. A fantastic risotto I have to add. Loved the flavors and different textures. The sweetness of the raisins, the mild acidity of the lemon, the crunchiness of the almonds. Yummm!

review by:
(6 Sep 2017)

KATO BABY

We enjoyed this flavorful rice very much. Loved the different textures in this quick and easy to make dish. I didn't add the peas and garnished with fine pistachios, sliced almonds and golden raisins. Thanks for sharing Nat. It was wonderful. Made for CQ4 - Turkey.

review by:
(1 Aug 2017)

Smells Like Salad

I adored this rice, too. But then again rice IS my favorite food! I completely forgot that I had used up the surplus of raisins for another recipe last week and in its place I subbed dried dates. Whole allspice replaced ground and it was crushed in a pestle and mortar. The fresh parsley was garnished on top of the rice just before serving to give the dish an additional pop of color. Loved this! Prepared for CQ 2017.

(25 Jul 2017)

LifeIsGood

We all loved this version of rice. The allspice gave it a really great flavor. We also really loved the almond addition. I'm glad that it made a lot so we can have the leftovers with our dinner tonight! Thank you!

review by:
(24 Jul 2017)

K9 Owned

I absolutely adored this rice!!! We devoured it at dinner last night and for lunch today I sauteed some onion and mushrooms to add to what was left. A complete winner in both incarnations. It's going in my 'Keeper' file. Thanks for posting such a delicious recipe. Made for CQ4

review by:
(21 Jul 2017)

Daily Inspiration

This is such a wonderfully delicious and beautiful dish. Loved the combination of the rice and vermicelli and the addition of the peas, almonds and golden raisins added a wonderful texture to the dish. Enjoyed the subtle flavor from the addition of the allspice as well. This could easily be a main coarse, as well as a side dish, by adding chicken to the dish. I loved it just the way it is.

(20 Jul 2017)