Arminyan Plov Armenian Pilaf Recipes

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.

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.

Steps:

• Sauté onion & garlic in olive oil until soft.
• Add kasha & stir well.
• Add all remaining ingredients except sour cream.
• Bring to a boil, reduce heat to simmer, cover, & cook until liquid is absorbed.
• Top each serving with a generous dollop of sour cream.

Steps:

• Heat butter in 2qt saucepan until frothy.
• Add vermicelli; saute until golden, dont burn.
• Add rice, stir.
• Add chicken broth, stir to mix.
• Cover and cook for 17 minutes on simmer.

Steps:

• Soak the raisins for at least 30 min in lukewarm water.
• Puree the 4 onions in a blender, wrap in a dishcloth, squeeze out the juice thoroughly, and put the onion puree in a bowl.
• Put the nuts through the blender as well, and add them with teh raisins to the onion puree. Stir in the plum puree (reserving 3 tbsp) and season with salt and pepper. Mix well.
• Wash the chicken, pat dry, salt the inside and outside, and rub with the reserved plum puree.
• Fill the cavity with the prepared stuffing and roast in a preheated oven at 350F for about 45 minutes until crisp and brown.
• Serve the chicken with the plov rice and garnish with slices of lemon as desired.

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.

Steps:

• 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.)

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.