Armenian pilaf with raisins and dried fruits, sweet

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Required Ingredients

2. STEP 2

   

   Raisins are an essential component, because they have a symbolic meaning.

3. STEP 3

   

   Dried fruits can be varied, it all depends on your desire - you can take dates, dried figs, cranberries, etc.

4. STEP 4

   

   Almonds in nuts are required, the rest of the nuts are taken as desired and used for decoration, you can do without them at all, it will still be very tasty

5. STEP 5

   

   I added the spices myself; they were not used in the original recipe. But it seems to me that cinnamon, cloves and star anise reveal the aroma of dried fruits even more

6. STEP 6

   

   Put the water on fire and add 1 teaspoon. l. salt. We take 3 times more water than rice. It took me 2 mugs of 250 ml of rice, so I take 6 of these mugs of water

7. STEP 7

   

   When the water boils, add the washed rice. Cook for 10 minutes until half cooked

8. STEP 8

   

   Place raisins, dried fruits, almonds, a piece of butter in a saucepan, add half a cup of water and simmer on low heat for 20-30 minutes. Stir occasionally and, if necessary, add a little more water so that the dried fruits do not burn.

9. STEP 9

   

   After 10 minutes, the rice is cooked, as the Italians would say, until al dente. Place it in a colander and rinse with cold water - this is done so that the rice remains crumbly.

10. STEP 10

    

    Grease the bottom of the cauldron with butter and line the bottom with pita bread so that the rice does not burn later.

11. STEP 11

    

    The remaining butter needs to be melted in the microwave or in a water bath. The original recipe uses ghee

12. STEP 12

    

    Remove the resulting white foam, as when preparing real ghee.

13. STEP 13

    

    Drizzle melted butter over rice

14. STEP 14

    

    Leveling

15. STEP 15

    

    Cover with a lid wrapped in a clean towel. This is done to prevent the condensation that forms from spoiling the rice.

16. STEP 16

    

    Place the cauldron on the flame spreader over the lowest heat. Let stand for 1 hour. The rice will be heated and ready

17. STEP 17

    

    When the dried fruits are ready, turn off the heat and wait until the rice is ready

18. STEP 18

    

    And after an hour, place the rice in a heap on a dish. The photo shows how crumbly it turned out - grain after grain

19. STEP 19

    

    Place steamed dried fruits with raisins and almonds on top. Decorate with the remaining nuts. Our Easter pilaf is ready! Bon appetit!

Comments on the recipe

Tatiana

01.09.2023

4.6

Oh! What a pile of sweets, and not just sweets, but healthy ones!!!! I, of course, also noticed rice - pilaf after all. But the dried fruits fascinated me: I take them to K/K and in the sweets section. THANK YOU!!!

Natusik

01.09.2023

5

Nastyusha, wonderful pilaf! Super! This pilaf can probably even be served for dessert.