Sweet Armenian Pilaf with Raisins and Dried Fruits

Sweet Armenian pilaf with raisins and dried fruits can be cooked according to this recipe from Armenian cuisine. First you need to prepare raisins and dried fruits - wash and dry well, large dried fruits - prunes and dried apricots - can be cut into small pieces.

Place some ghee, dried fruits, raisins and almonds in a frying pan, add a little water and simmer for half an hour over low heat. This mixture of dried fruits and nuts must be stirred periodically to prevent it from burning.

Rinse the rice for pilaf in running water until it becomes transparent. Pour water into a saucepan and bring it to a boil, add salt, add washed rice and cook for ten minutes - the rice should be half cooked. Place the rice in a colander and rinse with cold water - this way the rice for Armenian pilaf will be crumbly.

A cauldron or roasting pan is well suited for preparing Armenian pilaf. The bottom of the frying pan should be greased with melted butter and lavash should be placed on it according to the size of the dish - this way the pilaf will not burn. Place half-boiled rice on top of the pita bread, smooth it out and pour hot melted butter over it.

Place the frying pan on the divider over low heat and cook the Armenian pilaf for one hour. After the rice for pilaf is ready, you need to place it in a heap on a large dish. Place stewed raisins, almonds, dried apricots, prunes on top of the pilaf and decorate the pilaf with walnuts, cashews and hazelnuts. Sweet Easter Armenian pilaf with raisins and dried fruits is ready - you can serve it on the table.