Armenian pilaf with raisins and dried fruits sweet

Step-by-step cooking

1. Step 1:

   

   Necessary Ingredients

2. Step 2:

   

   Raisins are a mandatory component, because they have a symbolic meaning

3. Step 3:

   

   Dried fruits can be varied, it all depends on your desire - you can take dates, dried figs, cranberries, etc.

4. Step 4:

   

   Almonds in nuts are mandatory, the rest of the nuts are taken again at will and used for decoration, you can even without them, it will still be very tasty

5. Step 5:

   

   I added spices on my own, they were not used in the original recipe. But it seems to me that cinnamon, cloves and star anise reveal the aroma of dried fruits even more

6. Step 6:

   

   Put the water on the fire and add 1 teaspoon of salt. We take 3 times more water than rice. It took me 2 250 ml mugs of rice, so I take 6 such mugs of water

7. Step 7:

   

   When the water boils, we put the washed rice to sleep. Cook for 10 minutes until half cooked

8. Step 8:

   

   Put raisins, dried fruits, almonds, a piece of butter in a saucepan, add half a cup of water and put it on low heat to languish for 20-30 minutes. Stir occasionally and, if necessary, add a little more water so that the dried fruits do not burn

9. Step 9:

   

   After 10 minutes, the rice is cooked, as the Italians would say, to the state of al dente. We throw it into a colander and rinse it with cold water - this is done so that the rice remains crumbly

10. Step 10:

    

    Lubricate the bottom of the cauldron with butter and lay the pita bread on the bottom so that the rice does not burn later

12. Step 11:

    

    The remaining butter should be melted in the microwave or in a water bath. The original recipe uses ghee

13. Step 12:

    

    Remove the resulting white foam, as in the preparation of real ghee

14. Step 13:

    

    Pour melted butter on rice

15. Step 14:

    

    Leveling up

16. Step 15:

    

    Cover with a lid wrapped in a clean towel. This is done so that the resulting condensate does not spoil the rice

17. Step 16:

    

    We put the cauldron on the flame divider on the weakest fire. We stand for 1 hour. The rice will warm up and come to readiness

18. Step 17:

    

    When the dried fruits are ready, turn off the fire and wait until the rice is ready

19. Step 18:

    

    And after an hour we put the rice on a platter with a slide. The photo shows how crumbly it turned out - rice to rice

20. Step 19:

    

    Spread steamed dried fruits with raisins and almonds on top. Decorate with the remaining nuts. Our Easter pilaf is ready! Enjoy your meal!