Armenian pilaf with dried fruits
0
993
Kitchen
Eastern
Calorie content
176.7 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
4.6 gr.
Fats *
5.8 gr.
Carbohydrates*
42.2 g
Let's cook pilaf according to the Armenian recipe with sweet dried fruits and young lamb meat. The combination of sweet notes with rice and the meat component gives the pilaf a special character - such a dish will appeal to those who like unusual flavor combinations. Generally speaking, you can also use tender pork or chicken. Of course, this is not a substitute for young lamb, but as a decent affordable alternative, it is an excellent one.
Ingredients
Cooking process
We thoroughly wash dried apricots, prunes and raisins in warm water, remove possible impurities and defective specimens. Fill dried fruits with warm water and leave until needed during cooking. Place the rice in a sieve, rinse it under running water until transparent, put it in a suitable dish and fill it with cold water. We leave in water while we prepare meat and vegetables.
Pour vegetable oil into a deep thick-walled frying pan or cauldron in such an amount that it covers the bottom with a layer of one and a half centimeters. Heat the oil on the stove until hot and lay out the sliced meat. Fry the fillets until the color changes and light blush, stirring occasionally. The plate temperature is medium-high.
Drain the water from the soaked rice, put the cereals on top of the vegetable frying in a cauldron. We also drain the water from the dried fruits. If dried apricots and prunes are too large, then cut them into smaller pieces. Place the dried fruit on top of the rice. We clean the head of garlic from the upper husk, but do not disassemble it into separate cloves. We wash it and set it in the center of the cauldron. Pour in hot water in such an amount that it covers the contents of the cauldron by two centimeters. We close the cauldron with a lid and cook pilaf for fifteen minutes.
Bon Appetit!