Armenian pilaf with raisins
0
766
Kitchen
Eastern
Calorie content
125 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
2.2 gr.
Fats *
4.5 gr.
Carbohydrates*
33.5 g
Armenian pilaf is distinguished by the absence of meat and the presence of dried fruits. Moreover, dried fruits can be used in different ways, depending on personal preferences and options available at home. Nuts are often added. The invariable ingredient is, perhaps, raisins and, of course, rice. Necessarily long-grain, giving the necessary friability and airiness of the pilaf.
Ingredients
Cooking process
We prepare dried fruits: we thoroughly rinse dried apricots and seedless raisins with warm water. Fill them with boiling water for a couple of minutes, then drain the water, and put the dried fruits on a towel and dry. If the dried apricots are too large, cut them into small pieces, approximately proportional to the raisins.
Peel the onions, wash, dry and cut into thin half rings. In a cauldron, we heat up such an amount of vegetable oil so that it covers the bottom by a centimeter and a half. Heat the oil until hot and pour the onions into it. Fry over medium heat until light blush. Do not forget to interfere periodically.
We spread the washed rice in a cauldron on top of dried fruits, level it. Pour in hot water in such an amount that it covers the rice by three to four centimeters. Add salt to taste. We increase the fire and achieve a rapid boiling of the liquid. After boiling, reduce the fire and evaporate the water with the lid open. When almost all the water disappears from above and remains only inside the pilaf, cover the rice with an inverted flat plate of the appropriate diameter and close the cauldron with a lid. This is necessary in order to provide the pilaf with the necessary moisture and slow steaming. We cook pilaf for another ten to fifteen minutes until the rice is fully cooked. Do not mix.
Bon Appetit!