Description
I will not be mistaken if I say that pilaf is loved by everyone. Today I wanted to cook the Armenian pilaf. Unlike the Armenian pilaf from the others in that each component of the pilaf, and it's rice, meat, sauce is prepared and served to the table separately. We are in compliance with their preferences imposes itself in a bowl all the ingredients of pilaf in the proportions that we like and mix them. Found me on the Internet recipes Armenian pilaf I preferred the rice diet as it is prepared without much fat and clarified butter, the ingredient that replaces all fats. Instead of lamb recipe uses chicken giblets. I loved the pilaf and chickpeas, spicy sweet sauce is just lovely, I suggest You to try this pilaf, maybe our tastes coincide?!
Ingredients
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Figure
1.5 cup
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Chickpeas
1 cup
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The pie
250 g
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Chicken liver
250 g
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Onion
2 piece
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Garnet
2 Tbsp
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Dried apricots
5 piece
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Chili
1 piece
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Garlic
1 piece
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Melted butter
3 Tbsp
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Salt
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Brown sugar
1 Tbsp
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Black pepper
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Water
3.5 cup
Cooking
Cook the chickpeas in advance, it is necessary to pour a large amount of water and leave for 7 hours for swelling.
Pilaf we got the chicken giblets. This hearts and liver. Cut small pieces.
Pre-soaked chickpeas ready. Put in a saucepan with melted butter and chickpeas.
Add the chickpeas giblets, a little water, salt, and pepper and simmer for 30 minutes on low heat.
In this time, prepare the rice. I took parboiled long grain rice amber TM "Mistral", it does not need to soak, he prepares 30 minutes.
As dishes need to take a cauldron or pot with thick walls, I picked a thick-walled pan. Add the rice, ghee, salt, pour water in the recommended ratio of 1:2, cover with a tight lid, which pre-wrap in a towel. On top of the towel and secure with a rubber band. The towel is needed to absorb moisture and condensation coming from the rice. And cook the rice for about 20 minutes on low heat.
In this time, prepare another component of the pilaf. Onions finely cut. Clean the pomegranate and set aside two tablespoons of beans.
Take a separate saucepan and protomen onions with melted butter, pomegranate seeds, they will give the risotto a sweet and sour at the same time.
After 20 minutes of cooking back to the rice. Add unpeeled, well-washed whole head of garlic, and imennno in the center of the pan with the rice zaglubit her shoulders and cook the rice for another 10 minutes under the same cover on slow fire.
Brought onion until soft.
Then add onion and pomegranate grains to eat-tripe with chickpeas and bring to readiness.
Look very appetizing giblets with chickpeas, onions and pomegranate seeds.
It remains to make the sauce for pilaf. Take dried apricots and chili peppers.
Chop apricots. Chili pepper cut in half and remove carefully all the grains, cut finely. In hot water, add a spoonful of sugar, chopped dried apricots, pepper, ghee and cook the sauce for about 10 minutes.
A little cool and grind the ingredients of a sauce blenderm. If You think the sauce is too thick, add a little boiling water.
The rice we got was crumbly.
Protosenya rice lay heaped on the plate, then put the giblets with the chickpeas. Garnish with pomegranate seeds. Sauce serve separately. Instead of bread, pilaf I made cakes, if you can call it that. Took unleavened puff pastry dough thinly his roll and baked in the oven, cut it into segmentati, very good. and calories a bit. Dietary pilaf is ready. Bon appetit!
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