Best 5 Aunties Armenian Rice Pilaf Recipes
Armenian Rice Pilaf, also known as "Auntie's Armenian Rice Pilaf," is a traditional Armenian dish that combines fragrant rice, tender vegetables, and aromatic spices. It is a comforting and flavorful dish that has been passed down from generation to generation, often prepared for special occasions, family gatherings, and everyday meals. The secret to perfecting this classic recipe lies in using the right ingredients and following a few simple steps to ensure the rice is cooked to perfection and infused with the distinct flavors of Armenian cuisine. Whether you are a seasoned cook or just starting your culinary journey, this comprehensive guide will provide you with all the information you need to create a delicious and authentic Auntie's Armenian Rice Pilaf that will delight your taste buds and impress your loved ones.
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ARMENIAN RICE PILAF
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
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
AUNTIE'S ARMENIAN RICE PILAF
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
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 RICE PILAF
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 Rice Pilaf
Time 35m
Yield 6
Number Of Ingredients 5
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 WITH RAISINS AND ALMONDS
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
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
ARMENIAN PILAF
"My grandfather was born in Armenia in the mid-1800's" Susan Lederer relates from her home in Fallon, Nevada. "This pilaf recipe is adapted from one he brought to this country. At our house, it's a standard with shish kabobs and chicken dishes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
Tips:
- Use high-quality, long-grain rice for the best results.
- Rinse the rice thoroughly before cooking to remove any starch and impurities.
- Use a heavy-bottomed pot or Dutch oven to cook the rice evenly.
- Bring the water to a boil before adding the rice, then reduce the heat to low and simmer until the rice is cooked through.
- Do not stir the rice while it is cooking, as this can break the grains and make the rice mushy.
- Once the rice is cooked, fluff it with a fork before serving.
- Add your favorite herbs, spices, and vegetables to the rice for extra flavor.
- Serve the rice as a side dish or main course.
Conclusion:
Armenian rice pilaf is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is easy to make and can be customized to your own taste preferences. With its fluffy texture and savory flavor, Armenian rice pilaf is sure to be a hit with your family and friends.
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