Armenian Wedding Pilaf Recipes

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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

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 WEDDING PILAF



Armenian Wedding Pilaf image

This is my favorite type of pilaf similar to what my mother makes. You can customize it to your own taste.

Provided by Brian121

Categories     European

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 4

1 1/2 cups Uncle Ben's converted brand rice
1/4 cup butter
3 cups water or 3 cups chicken broth
2 cups total of your favorite dried fruits (I use pine nuts, apricots, slivered almonds, currants and golden raisins) or 2 cups nuts, chopped into small pieces customize this part as you wish (I use pine nuts, apricots, slivered almonds, currants and golden raisins)

Steps:

  • Put rice and broth into a pot and bring to a boil. Reduce the heat to simmer. Cover until the liquid is gone (about 20 min).
  • In a saute pan, melt the butter and add the dried fruit and nuts. Be careful not to burn the butter.
  • When the rice is done, put it in a large bowl and top it with the fruit and nut mixture.
  • Optionally, you may want to toast the nuts in a dry pan to help bring out more of their flavor.

Nutrition Facts : Calories 189.7, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 88.2, Carbohydrate 23.5, Fiber 0.5, Protein 2.3

ARMENIAN PILAF



Armenian Pilaf image

This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.

Provided by Devonviolet

Categories     White Rice

Time 40m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 6

1 1/2 cups long grain white rice
2 ounces vermicelli (May substitute Angel Hair Pasta)
2 tablespoons butter
1 tablespoon safflower oil (Olive oil may be used, but may taste slightly different)
3 cups organic chicken broth (unsalted)
1/2 teaspoon salt

Steps:

  • Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
  • Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
  • Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
  • Add rice, and continue to heat, until the broth starts to boil.
  • Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
  • After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.

ARMENIAN RICE PILAF



Armenian Rice Pilaf image

This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.

Provided by 5lilblessings

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 6

Number Of Ingredients 5

½ cup butter
1 ½ cups uncooked fine egg noodles
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

Steps:

  • Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
  • Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g

ARMENIAN PILAF



Armenian Pilaf image

Armenian rice pilaf is a perfect rice side dish for any number of dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 5

1/3 cup broken pieces egg vermicelli
1 1/2 ounces (3 tablespoons) unsalted butter
3 cups basmati or other long-grain white rice
4 1/2 cups homemade or store-bought low-sodium chicken stock
2 1/4 teaspoons coarse salt

Steps:

  • Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes. Add butter, and let melt. Add rice, and stir in stock and salt. Bring to a boil. Reduce heat, and let simmer, covered, until liquid has been absorbed and rice is tender, about 16 minutes. Let stand, covered, for 10 minutes. Fluff with a fork.

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RECIPE(TRIED): ARMENIAN WEDDING PILAF - RECIPELINK.COM
2 C long grain rice, washed and drained. salt. Melt 1/3 C butter in heavy skillet over low heat. Add almonds and saute until golden, stirring frequently. Remove almonds and place on paper towel to drain. Add raisins and dates to skillet and saute, stirring, a few minutes. Remove dried fruit and place on paper towel. Heat broth in medium saucepan.
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Top Asked Questions

How do you cook pilaf?
Add rice and mix to combine. (recipe can be made up to this point early in the day and left at room temperature). Add chicken broth to rice and bring to a boil. Cover, reduce heat to simmer and cook pilaf until all the liquid has been absorbed, approximately 20 minutes. Do not touch the pan until the 20 minutes has elapsed. Loading...
What is Armenian pilaf?
Pilaf is a staple of the Armenian diet and I ate it all the time as a child. I continue to make it for my family. It’s a simple dish, but it is like a warm hug in a bowl. Made with either white rice or with bulgur wheat, pilaf is usually a side dish served with chicken, lamb or beef.
What to eat in Armenia?
Armenian Rice Pilaf. Pilaf is a staple of the Armenian diet and I ate it all the time as a child. I continue to make it for my family. It’s a simple dish, but it is like a warm hug in a bowl. Made with either white rice or with bulgur wheat, pilaf is usually a side dish served with chicken, lamb or beef.
What kind of rice do you use for pilaf?
I had a pan going at the same time so that we could make two versions, one with rice and one with the bulgur wheat. Next up, add 1 cup of long grained rice to the cooked vermicelli and mix them together so they are completely combined. I always use Uncle Ben’s rice for my pilaf, although there are others who use the Carolina brand.

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