Arminyan Plov Armenian Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF PLOV (BEEF RICE PILAF) RECIPE



Beef Plov (Beef Rice Pilaf) Recipe image

This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h45m

Number Of Ingredients 14

1 1/2 lbs Beef chuck (beef sirloin or good quality beef stew meat)
1/3 cup canola oil (or extra light olive oil (not extra virgin))
2 medium onions (finely chopped)
3 medium carrots (cut into matchsticks or grated)
1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp cumin
3-4 bay leaves
1 3/4 cups hot water for braising meat
3 cups long grain rice (Basmati or Jasmin rice work great!)
4 cups hot water when cooking rice
1 tsp ground coriander
1 head of garlic

Steps:

  • Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
  • Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  • Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  • Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  • Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  • Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
  • Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  • Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS



Armenian Rice Pilaf With Raisins and Almonds image

This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.

Provided by Tara Parker-Pope

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

5-6 tablespoons butter
4-5 ounces dried vermicelli or egg noodles
2 cups long-grain white rice
1 quart fat-skimmed vegetable, chicken or turkey broth
1 teaspoon sea salt and 1/2 teaspoon white or black pepper
1/2 teaspoon ground allspice
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

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.)

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams

ARMINYAN PLOV (ARMENIAN PILAF)



Arminyan Plov (Armenian Pilaf) image

This recipe is the speciality of the Dvin Hotel, Yerevan, Armenia and was served to me at a dinner party.

Provided by Member 610488

Categories     Grains

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups bulgur wheat (kasha)
1 onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
2 cups chicken broth
1/4 cup almonds, slivered
1 1/2 cups chickpeas, cooked
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 cup raisins
sour cream

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.

Nutrition Facts : Calories 182.7, Fat 6.7, SaturatedFat 0.8, Sodium 343.4, Carbohydrate 26.9, Fiber 4.7, Sugar 6.5, Protein 5.9

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 RICE PILAF



Armenian Rice Pilaf image

From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4

4 tablespoons butter
1/2 cup vermicelli, broken in little pieces
3/4 cup rice
1 1/2 cups chicken broth

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.

Nutrition Facts : Calories 165.4, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 254.5, Carbohydrate 19.6, Fiber 0.3, Sugar 0.2, Protein 2.9

AUNTIE'S ARMENIAN RICE PILAF



Auntie's Armenian Rice Pilaf image

Being of Armenian descent, I was raised on foods from that region of the world, and pilaf was one on which the children in my family cut their teeth. I never even knew rice was white until I was 17 years old as we always ate pilaf. My brothers and I had no grandmother to teach us, but we did have our great-aunt, our grandfather's sister, who filled that role, and passed-down the recipes from our ancestors to us, and now I prepare them for my own children. This pilaf recipe is it: just pilaf. Nothing fancy, no mushrooms, nor shallots or onions or pine nuts. It was our staple. We ate it with stroganoffs poured over the top, with grilled burgers on Saturday afternoons in the long, hot Summers in Long Island and then Southern California, with my mother's wonderful roasts on Sunday nights. It was the perfect side with Shish Kebob on Christmas day, and alongside our Thanksgiving turkey. This is the recipe for pilaf as Auntie taught us.

Provided by Rosie Posie 88

Categories     Medium Grain Rice

Time 35m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 6

1/4 cup butter
1/2 cup vermicelli
1 cup rice
2 1/2 cups low sodium chicken broth, preferably homemade, heated till boiling
1/4 teaspoon salt
1/4 teaspoon ground pepper

Steps:

  • In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.
  • Add vermicelli noodles and saute until dark and reddish in color.
  • Stir in rice and saute in butter until rice is fragrant and nutty in aroma.
  • Raise heat to medium-high; pour in boiling chicken broth and stir.
  • Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.
  • Cover and bring to a boil.
  • Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.
  • After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for two additional minutes.
  • When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.
  • After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.

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.

More about "arminyan plov armenian pilaf recipes"

ARMENIAN-STYLE RICE PILAF RECIPE - SERIOUS EATS
Web Jul 5, 2022 The Latest. Armenian-Style Rice Pilaf. Rice and pasta toasted in butter and then simmered in chicken stock—the perfect side dish for any meal. By. Andrew Janjigian. Updated September 05, 2023. 0. Serious Eats / Andrew Janjigian. In This Recipe. What About Pre-Toasting the Pasta? What About Bulgur Pilaf? Why This Recipe Works.
From seriouseats.com
5/5 (3)
Total Time 35 mins
Category Side Dish
Calories 132 per serving
See details


BULGUR PILAF – DIKRANAGERDTSI STYLE – THE ARMENIAN …
Web Jul 21, 2010 Instructions. In a 3 quart pot, melt the butter. Add noodles and stir gently until noodles begin to brown lightly. Do not let butter and noodles burn! Stir in bulgur allowing the butter to coat it. Add the broth – or water …
From thearmeniankitchen.com
See details


ARMENIAN RICE PILAF RECIPE; 2 EASY RECIPES TO MAKE RICE PILAF
Web Ingredients. Directions. Step One. Step Two. Steep Three. How to Serve Armenian Rice Pilaf? How to Make Armenian Rice with Raisins? Ingredients. Directions. Step One. Step Two. Step Three. Step Four. Step Five. Step Six. Step Seven. How to Serve Armenian Rice with Raisins? FAQs about Armenian Rice Pilaf. Related posts:
From cookingcounty.com
See details


THE PERFECT ARMENIAN RICE PILAF | ANEWYORKFOODIE.COM
Web Oct 30, 2022 Cook on medium-high heat until all of the stock has been absorbed and the rice is tender, about 15 to 18 minutes. In a bowl, discard the bay leaf and garlic clove. We recommend fluffing the rice and serving it. Pilaf is a dish that can be enjoyed throughout the day, but it is especially good at night.
From anewyorkfoodie.com
See details


1559 ARMINYAN PLOV ARMENIAN PILAF RECIPES - RECIPEOFHEALTH
Web dried porcini mushrooms or 1/2 cup other dried mushroom, your choice (1/2 oz), water, seven whole grains and sesame pilaf mix (for breakfast, lunch or dinner) or 1 (6 1/8 oz) box
From recipeofhealth.com
See details


ARMINYAN PLOV (ARMENIAN PILAF) RECIPE - RECIPEOFHEALTH
Web Get full Arminyan Plov (Armenian Pilaf) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Arminyan Plov (Armenian Pilaf) recipe with 1 1/2 cups bulgur wheat (kasha), 1 onion, chopped, 1 garlic clove, minced, 2 tbsp olive oil, 2 cups chicken broth, 1/4 cup almonds, slivered, 1 1/2 cups chickpeas, cooked, 2 tbsp ...
From recipeofhealth.com
See details


WORLD BEST GARLIC COOKING RECIPES : ARMINYAN PLOV (ARMENIAN PILAF)
Web Recipe. 1 sauté onion & garlic in olive oil until soft. 2 add kasha & stir well. 3 add all remaining ingredients except sour cream. 4 bring to a boil, reduce heat to simmer, cover, & cook until liquid is absorbed. 5 top each serving with a generous dollop of sour cream.
From worldbestgarlicrecipes.blogspot.com
See details


ARMENIAN RICE PILAF | THE STUFFED GRAPE LEAF
Web Oct 23, 2020 Butter. Chicken broth. Salt. Slivered almonds (Optional) How do I make Armenian Rice Pilaf? Melt a stick of butter in a stock pot over medium heat. Truth be told, you can cut down on the butter if the thought …
From thestuffedgrapeleaf.com
See details


ARMENIAN PILAF RECIPE | KASHEVAR
Web Meat 500 g. Onion 2 pcs. Vegetable Oil 100 ml. Barberry 1 tbsp. Turmeric 1 tsp. Black Pepper 1 tsp. Salt. Ground Black Pepper. Cooking Recipe. For the Armenian pilaf recipe, cut the meat into small pieces. Rinse rice 3-4 times. Heat vegetable oil in a frying pan, add peppercorns and turmeric.
From kashevar.com
See details


ARMENIAN RICE PILAF WITH DRIED FRUIT - BY DAYANA SARKISOVA - SUBSTACK
Web Apr 2, 2021 Add enough rice to coat the bottom of the pot by one inch and mix well. Add the rest of the rice over top, cover tightly with lid and cook on the lowest possible flame for 45 minutes. In a small pan, melt one tablespoon …
From dayanasarkisova.substack.com
See details


AN DELICIOUS ARMENIAN RICE PILAF! - THE FOREIGN FORK
Web Jan 25, 2022 Vermicelli: Break the vermicelli pasta up into pieces before cooking.
From foreignfork.com
See details


THE DAILY MEAL
Web The Daily Meal
From thedailymeal.com
See details


EASY BULGUR PILAF - BONAPPETEACH
Web Aug 22, 2021 Instructions. Start by melting the butter in a large pot over medium heat. Take the egg noodles and crush them over the pot to make them a bit smaller. Add them to the melted butter. Stir with a wooden …
From bonappeteach.com
See details


ARMENIAN RICE PILAF RECIPE | JAMES BEARD FOUNDATION
Web Ingredients. 1 stick unsalted butter, divided. ½ cup vermicelli noodles, broken up. 1 cup Uncle Ben’s Converted Rice. 2 cups fresh chicken stock or packaged broth, heated. 1 teaspoon salt. Freshly ground black pepper to …
From jamesbeard.org
See details


ARMENIAN PILAF RECIPE - GROUP RECIPES
Web 2 tablespoons olive oil. 2 cups chicken broth ( or vegetable based ) 1/4 cup slivered almonds. 1 1/2 cups garbanzo beans -- cooked. 2 tablespoons lemon juice. 1/2 teaspoon cinnamon. 1/4 teaspoon cardamom. 1/2 teaspoon allspice. 1/4 teaspoon ground ginger. 1/4 teaspoon pepper. 1/2 cup raisins. sour cream. How to make it.
From grouprecipes.com
See details


Related Search