Pine Nut And Sesame Pilaf Armenia Recipes

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PINE NUT-SAFFRON PILAF



Pine Nut-Saffron Pilaf image

Categories     Sauce     Chicken     Nut     Pine Nut     Saffron     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 8

1 tablespoon EVOO (extra-virgin olive oil)
1/4 cup pine nuts
2 tablespoons butter
A handful of thin spaghetti, broken into small pieces
1/4 teaspoon saffron threads
1 cup rice
2 cups chicken stock
A handful of golden raisins or sultanas

Steps:

  • Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.
  • Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.
  • Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.

PINE NUT AND SESAME PILAF (ARMENIA)



Pine Nut and Sesame Pilaf (Armenia) image

A delicious plain pilaf with a touch of nutty flavor that really complements the roasted meat dishes. From volume 1 of the Silk Road Gourmet cookbook. It probably came to Armenia from Arabia during one of the periods of Islamic conquest of the region and is still eaten in Arabia and in several Muslim countries around Asia.

Provided by Sharon123

Categories     Rice

Time 1h

Yield 2-4

Number Of Ingredients 9

3 tablespoons butter
1 cup rice (can use brown rice, but will have to cook 15-20 minutes longer)
1 cup vegetable broth (originally said chicken or beef broth)
1 cup water
1/2 cup pine nuts, lightly roasted
1/4 cup sesame seeds, lightly roasted
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fenugreek leaves

Steps:

  • Melt butter in a large sauté pan and sauté the onion until it softens and starts to color, about 10 minutes, then add the fenugreek and the roasted seeds and nuts and mix well.
  • Cook over medium until the onions have wilted completely, about 10 more minutes.
  • Add salt and pepper to the onions along with the stock and water and bring the mixture to a boil.
  • When the water is hot, add the rice and return to a boil. Then lower heat and cook covered 15-20 minutes or until the rice is done(if using brown rice, cook another 15-20 minutes).

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