Arisa
10 servings
240 minutes
Arisa is a traditional Armenian dish filled with the warmth of home cooking and the history of ancient traditions. The recipe's base is round-grain wheat called dzavar, which gives the dish a unique creamy texture. Tender chicken meat, simmered in aromatic broth for a long time, becomes soft and rich in flavors. Butter added at the end of cooking makes arisa velvety and delicate. The dish requires patience – it cooks for several hours while being stirred constantly to achieve perfect consistency. Arisa is a symbol of hospitality, often served on holidays and family celebrations. Its soft, warming taste makes it an ideal choice for cozy evenings when one wants to enjoy traditional Armenian cuisine.
1
Sort and rinse the beans. Put the chicken to boil, use the broth for making arisa.
- Dzavar (pounded hulled wheat): 1 kg
- Chicken: 1200 g
- Water: 4 l
2
Separate the boiled chicken from the bones.
- Chicken: 1200 g
3
Add the pulp to the broth and add the stock. Continue to cook for 3-4 hours, stirring constantly.
- Dzavar (pounded hulled wheat): 1 kg
- Chicken: 1200 g
- Water: 4 l
4
At the end of cooking, add butter, salt to taste, and simmer for another 10 minutes.
- Butter: 150 g
- Salt: to taste
