Mom's Pilaf
This is a recipe for Armenian pilaf that my mother always made when I was a kid. It was a great way to use up the remains of a leg of lamb.
This is a recipe for Armenian pilaf that my mother always made when I was a kid. It was a great way to use up the remains of a leg of lamb.
- Carbohydrate 39.4431388888889 g
- Cholesterol 79.52 mg
- Fat 10.2459611111111 g
- Fiber 3.58263888888889 g
- Protein 10.7395222222222 g
- Saturated Fat 4.67741805555556 g
- Serving Size 1 1 Serving (221g)
- Sodium 773.787777777778 mg
- Sugar 35.8605 g
- Trans Fat 1.12389305555556 g
- Calories 289 calories
Step-by-step
- Make the lamb broth, using the remains of a leg of lamb or make it by boiling a single shoulder lamb chop.
- After the broth is made, recover the meat off the bone or on the chop, discarding all the fat and gristle.
- Chop into small bits of meat.
- Break the vermicell noodles into 2-3 inch pieces, and brown them in the butter along with several grains of the rice, using a large sauce pan.
- (This is for eye appeal).
- Add the rice, meat, broth, tomato sauce, salt and pepper mixng them well.
- Cover and simmer for 30 minutes or until rice is tender.
Plain steamed rice relies entirely on accompanying gravies for moisture. This seasoned Armenian pilaf operates differently by cooking the grain directly inside a flavorful broth infused with tomato and meat. Traditional plain pilafs often use only butter and water. This version builds a complete savory profile inside the pot.
Pairing and Chemical Interaction
Lamb broth contains high levels of gelatin extracted from bones during simmering. Starch molecules from the long grain rice absorb this gelatin as the liquid reduces. Pair this rich dish with crisp, high-acid salads dressed in lemon juice. The citric acid cuts through the heavy fat content of the lamb. Serve roasted root vegetables or pickled peppers alongside the grain. Keep the temperature at a low simmer once covered. High heat causes the bottom layer to scorch before the steam cooks the top grains. Store leftovers in an airtight container for up to three days at four degrees Celsius.
- If the rice remains crunchy after thirty minutes, sprinkle two tablespoons of warm water over the surface.
- Replace lamb broth with beef stock at a one-to-one ratio if necessary.
- Toast the vermicelli until it reaches a deep golden brown shade to prevent bitterness.
