Armenian Easter Rice

Historical facts about Easter Rice

Pilaf with raisins and nuts is a special Easter dish symbolizing prosperity and renewal.

Butter, dried fruits, and nuts were once considered luxuries, making this dish a special treat for festive occasions.

Armenians added cooked wheat in some regions, a tradition linked to ancient grain offerings.

Ingredients:

• 500g long-grain rice (or bulgur for variation)

• 750ml chicken or vegetable broth (or water)

• 3 tbsp butter or olive oil

• 100g golden raisins

• 100g slivered almonds (or walnuts, pine nuts)

• 100g dried apricots

• 1 small onion, finely chopped (optional)

• ½ tsp ground cinnamon

• ¼ tsp allspice (optional)

• Salt and black pepper, to taste

• Fresh parsley, for garnish

Instructions:

• Prepare the rice:

Rinse the rice under cold water until the water runs clear. Drain and set aside.

• Toast the nuts & raisins:

In a large pan, heat 1 tbsp butter over medium heat.

Add slivered almonds (or other nuts) and toast for 2-3 minutes until golden.

Add the raisins and dried apricots stir for another 30 seconds until they puff up.

Remove and set aside.

• Sauté the aromatics (optional but flavorful):

In the same pan, add the remaining butter and sauté the onion (if using) until soft and golden.

• Cook the rice:

Add the rinsed rice to the pan and stir for 2-3 minutes until slightly translucent.

Sprinkle in the cinnamon, allspice, salt, and pepper, and mix well.

• Simmer:

Pour in the broth (or water), bring to a boil, then cover and reduce to low heat.

Let it simmer for 15-18 minutes (or until the liquid is absorbed).

• Fluff & garnish:

Remove from heat and let it sit for 5 minutes. Fluff with a fork.

Stir in the toasted nuts and raisins.

Garnish with fresh parsley and fried lavash.