Pilaf with pomegranate, dried fruits and thyme
4 servings
40 minutes
Pilaf with pomegranate, dried fruits, and thyme is a refined dish of Armenian cuisine that embodies the warmth of Eastern traditions and a richness of flavors. Its origin is linked to ancient Armenian recipes where the combination of fruits and spices imparted a noble aroma and depth to the food. This pilaf has a unique texture: fluffy basmati harmoniously blends with soft pieces of apricot, crunchy pistachios, and juicy pomegranate seeds. Thyme adds a subtle, slightly spicy note to the dish while butter deepens the flavor. Such pilaf is perfect for festive dinners and family gatherings where it’s important to emphasize an atmosphere of coziness and hospitality. It can be served as a standalone dish or as a side to meat, creating a magnificent palette of tastes and aromas.
1
Melt the butter in a saucepan over medium heat. Add finely chopped onion and sauté until soft for 4-5 minutes. Then add the rice and sauté for a minute.
- Butter: 2 tablespoons
- Red onion: 1 head
- Basmati rice: 1 glass
2
Pour in the broth and bring to a boil. Cover with a lid and reduce the heat. Cook until done for 15-20 minutes.
- Chicken broth: 1.5 glass
3
Remove from heat and mix with a fork. Stir in chopped dried fruits, pistachios, pomegranate seeds, and thyme. Season with salt and pepper, and serve immediately.
- Dried apricots: 80 g
- Chopped pistachios: 0.5 glass
- Pomegranate seeds (arils): 0.5 glass
- Chopped fresh thyme: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
