Arminyan Plov Armenian Pilaf Recipe

Ingredients for Arminyan Plov Armenian Pilaf

• Bulgur Wheat
• 1 large onion, finely chopped
• Garlic Clove
• 2 tablespoons olive oil
• 2 cups chicken broth
• Almonds
• Chickpeas
• Lemon Juice
• Cinnamon
• Cardamom
• Allspice
• Ground Ginger
• Pepper
• 1/4 cup raisins
• Sour cream, for serving (about 2 tablespoons per serving)

How to Make Arminyan Plov Armenian Pilaf

1. Finely chop 1 large onion and 4 cloves garlic. Sauté in 2 tablespoons of olive oil over medium heat until softened, about 5 minutes.
2. Add 1 cup of kasha (buckwheat groats) and stir well to coat with the oil and onion mixture. Cook for 2 minutes, stirring constantly.
3. Stir in 2 cups of chicken broth, 1 cup of water, 1 teaspoon of ground turmeric, 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground black pepper, 1/2 cup of chopped fresh parsley, 1/2 cup of chopped fresh dill, 1/2 cup of dried apricots (chopped), and 1/4 cup of raisins.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until all the liquid is absorbed and the kasha is tender. Stir occasionally to prevent sticking.
5. Once cooked, fluff the pilaf with a fork. Serve hot, topped with a generous dollop (about 2 tablespoons) of sour cream per serving.