Armenian Mushroom Pilaf

Ingredients

In this Armenian adaptation of the Italian Risotto ai funghi porcini, the main difference lies in the cooking technique and spices used. While the Italian risotto is cooked slowly with constant stirring to achieve a creamy consistency, the Armenian Mushroom Pilaf is prepared by simmering the rice in a flavorful broth until it absorbs all the liquid. Additionally, the Armenian version incorporates a unique blend of spices, such as cumin, coriander, and paprika, which give the dish its distinct Armenian flavor profile. We alse have the original recipe for Risotto ai funghi porcini, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (150g) dried porcini mushrooms 1 cup (150g) dried porcini mushrooms
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, soak the dried porcini mushrooms in warm water for 20 minutes. Drain and chop them into small pieces.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the chopped porcini mushrooms to the pot and cook for another 2 minutes.
4. 4.
   Add the rice to the pot and stir well to coat it with the onion, garlic, and mushroom mixture.
5. 5.
   Sprinkle the ground cumin, ground coriander, and paprika over the rice. Season with salt and pepper to taste.
6. 6.
   Pour the vegetable broth into the pot and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes or until all the liquid is absorbed and the rice is tender.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
8. 8.
   Fluff the rice with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Dried porcini mushrooms — Make sure to soak the mushrooms in warm water for the specified time to rehydrate them fully before chopping and adding them to the dish. This will ensure they contribute their rich flavor and meaty texture to the pilaf.

Tips & Tricks

• For a more aromatic pilaf, toast the rice in the pot with the onion, garlic, and mushroom mixture for a couple of minutes before adding the spices and broth.
• Customize the dish by adding other vegetables like peas or carrots for added color and flavor.
• Serve the pilaf with a dollop of plain yogurt on top for a creamy and tangy contrast.
• Leftover pilaf can be transformed into delicious stuffed bell peppers by mixing it with some cooked ground meat and baking until the peppers are tender.

Serving advice

Serve the Armenian Mushroom Pilaf as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or kebabs. It pairs well with a dollop of plain yogurt or a squeeze of lemon juice for added brightness.

Presentation advice

To enhance the presentation, mold the pilaf into a round shape using a small bowl or ramekin before transferring it to the serving plate. Garnish with a sprig of fresh parsley and sprinkle some paprika on top for an extra pop of color.