Pilafian's Pilaf

Family rice pilaf recipe from my father

flag

Legend

This recipe for rice pilaf, a.k.a. "The Ultimate Version", is from Peter Pilafian, my dad.  Our ancestors in Armenia were responsible for bringing the pilaf to the village feasts (or so my dad tells me).

Pilafian's Pilaf Recipe

Quantity Ingredient
50 grams Butter
1 handful (50 grams) Fine egg noodles
1 clove (large) Minced garlic
25 grams (100 ml) Chopped onion
100 grams (250 ml) Sliced mushrooms
0.5 grams (2.5 ml) Dried dill weed
200 grams White rice (regular uncooked)
500 ml Chicken broth
3 grams (2.5 ml) Salt
70 grams (100 ml) Lightly toasted pine nuts (optional)

Directions

  1. Melt butter in a 2-liter saucepan over medium heat.  Stir in noodles and let them brown (do not let butter or noodles burn).  Add garlic, onion, mushroom and dill weed.  Sauté 3 minutes.  Stir in rice (Ben's Original – not Quick) and sauté until it takes on a whitish, non-translucent appearance.
  2. Meanwhile, heat the broth and salt to boiling in another pan.  Pour over rice mixture and stir briefly.  Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time).  Do not peek.
  3. Remove pan from heat.  Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture.  Let stand 10 minutes (a very important step).  Serve topped with pine nuts, if desired.

Makes 6 servings.

Cooking Action

pilaf
Add noodles
pilaf
Butter and noodles
pilaf
Brown the noodles
pilaf
Long grain rice
pilaf
Add rice
pilaf
Glassy rice
pilaf
Chicken broth
pilaf
Add salt
pilaf
Pour in broth
pilaf
With broth
pilaf
Simmer
pilaf
Toss pilaf
pilaf
Towel under lid
pilaf
Voilà!

The Chef

belize

Here's my dad just outside of a village in Belize called Armenia.