Armenian Pilaf Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Yellow onion | 1 Small, thinly sliced | |
| 3/4 cup uncooked fine noodles | ||
| 2 cups cubed cooked lamb | ||
| Rice | 3/4 Cup (16 tbs), uncooked | |
| Raisins | 1/2 Cup (16 tbs) | |
| Beef broth | 3 Cup (16 tbs) | |
| Dried mint | 1 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Slivered almonds | 1/4 Cup (16 tbs) | |
Directions
1. In a 2-quart flameproof casserole or a saucepan with a cover, heat the oil over moderate heat. Add the onion and noodles, and cook, stirring, until the noodles are golden— about 5 minutes.
2. Stir in the lamb, rice, raisins, beef broth, mint, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer for 30 minutes. Sprinkle with the almonds. Serve with Orange-Ginger Garrots.
2. Stir in the lamb, rice, raisins, beef broth, mint, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer for 30 minutes. Sprinkle with the almonds. Serve with Orange-Ginger Garrots.
Chef
