Armenian Pilaf with Lamb and Dried Fruits
Cooking time: 1 h 30 min
Recipe yield: 8 servings
Armenian Pilaf with Lamb and Dried Fruits Recipe
Armenian pilaf with lamb and dried fruits is a traditional recipe of Armenian cuisine. The recipe for Armenian pilaf with lamb and dried fruits combines the taste of young lamb and sweet dried fruits, allowing you to get a unique flavor combination of seemingly incompatible ingredients of the dish. It is not difficult to cook Armenian pilaf with lamb and dried fruits by using this pilaf recipe and purchasing the necessary pilaf ingredients - rice, lamb, raisins, dried apricots, prunes and other products and spices. You can use the spices in this Armenian pilaf recipe at your discretion.
Armenian Pilaf with Lamb and Dried Fruits Recipe Ingredients
Armenian Pilaf with Lamb and Dried Fruits Cooking Recipe
You can cook Armenian pilaf with lamb and dried fruits according to this recipe from Armenian cuisine. First you need to prepare dried fruits for pilaf - rinse raisins, dried apricots and prunes in warm water, sort, and then add warm water and set aside. Rinse the rice for pilaf until transparent in running water, then add cold water and set aside for a while.
The lamb meat should be washed, dried with a paper towel, and then cut into small pieces. Pour about one and a half centimeters of vegetable oil into a deep, thick-walled frying pan, roasting pan, or cauldron and heat it well. Place pieces of lamb in a heated vegetable oil and fry them over high heat, stirring, until lightly browned.
Now you can prepare vegetables for Armenian pilaf. Peel the carrots, rinse, dry and cut into thin cubes. Peel the onion, wash it and thinly slice it into half rings. Add chopped carrots and onions to the fried lamb, mix well and cook for about ten minutes until the carrots soften and the onions become transparent. Now you can salt the frying pilaf, add your favorite spices and mix well again.
Drain the rice and place in a roasting pan on top of the pilaf. Drain the dried fruits, cut the dried apricots and prunes into small pieces and place in a roasting pan on top of the rice. Garlic for Armenian pilaf is prepared in a special way. The head of garlic must be peeled, but it must remain intact, without separating the cloves. Wash the garlic and place it in the center of the preparing pilaf.
Pour hot water over the pilaf so that it covers the pilaf by about two centimeters, cover the frying pan with a lid and cook the Armenian pilaf for another fifteen minutes. After this, you can turn off the fire and let the pilaf brew for another fifteen minutes without removing the lid from the container in which it was cooked.
Place the finished Armenian pilaf with lamb and dried fruits on plates and serve hot. Fresh vegetables and a variety of greens go well as a side dish for Armenian pilaf.
