Armenian Vegetable Stew With Bulgur Pilaf Recipes

ARMENIAN VEGETABLE STEW

Armenian Vegetable Stew image

Provided by Claire S. Kedeshian

Categories Soup/Stew Fruit Tomato Stew Vegetarian Apple Eggplant Bell Pepper Zucchini Fall Vegan Okra Gourmet New York

Yield Makes 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pound eggplant (1 large), cut into 1-inch cubes
1 1/2 pounds zucchini (2 medium), cut into 1-inch cubes
2 green, red, or yellow bell peppers, cut into 1-inch pieces
1 (1/2-pound) sweet apple such as Fuji or Gala, peeled, halved, cored, and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1 (28-ounce) can whole tomatoes in juice, chopped and juice reserved
1 (10-ounce) package frozen cut okra
2 tablespoons tomato paste
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: rice pilaf or steamed bulgur

Steps:

Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.

ARMENIAN LENTILS

Armenian Lentils image

Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree.

Provided by CASSANDRAHEARN

Categories Side Dish Beans and Peas

Time 48m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
¼ cup bulgur
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt

Steps:

Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 40.6 g, Cholesterol 3.7 mg, Fat 8.4 g, Fiber 13.2 g, Protein 16 g, SaturatedFat 1.7 g, Sodium 921.6 mg, Sugar 8.4 g

ARMENIAN PILAF

Armenian Pilaf image

"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

Ingredients

1 medium onion, chopped
1/2 cup bulgur
1/2 cup uncooked long grain rice
1/2 cup uncooked broken vermicelli (1-inch pieces)
2 tablespoons butter
1 can (14-1/2 ounces) beef broth
1/3 cup water
1/4 teaspoon dried oregano

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 :

ARMENIAN VEGETABLE STEW WITH BULGUR PILAF

ARMENIAN VEGETABLE STEW WITH BULGUR PILAF image

Categories Vegetable

Number Of Ingredients 24

Ingredients

Armenian Stew with Pilaf
Stew:
2 tsp canola oil
1 cup chopped onion
3 garlic cloves, minced
1 tsp dried mint
1 tsp dried basil
1 bay leaf
1/2 tsp salt
2 medium carrots, peeled and cut into 1″ chunks
1 small zucchini, cut into 1″ pieces
1 cup chopped fresh tomatoes
1/2 cup tomato juice
1 15-oz can drained fava beans
1 large bunch swiss chard, torn into bite-sized pieces
1 tbsp fresh lemon juice
Pilaf:
2 tsp olive oil
1/3 cup finely chopped onion
2 garlic cloves, minced
1/2 tsp salt
1 cup bulgur
2 cups water
1/2 tsp chopped fresh rosemary

Steps:

Warm the oil in a dutch oven. Add the onions, garlic, mint, basil, bay leaf, and salt, cover, and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the carrots, zucchini, tomatoes, and tomato juice, cover, and simmer until all of the veggies are tender, about 7 minutes. Add the fava beans and Swiss chard, cover again, adn cook an additional 2 minutes. Stir in the lemon juice, add more salt to taste, cover, and remove from the heat. Discard the bay leaf. Meanwhile, in a separate pan, warm the olive oil for the pilaf. Add the onions, garlic, and salt, cover, and saute for 5 minutes, stirring occasionally. Add the bulgur and stir continuously for about 2 minutes. Pour in the water, sprinkle in the rosemary, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the bulgur is tender. In a separate dish, mix the yogurt and minced garlic. When the bulgur is almost ready, reheat the stew, then ladle onto a pile of pilaf, and garnish with yogurt.

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