Chrov Plav
Submitted by Jaynasgramma
Armenian sweet rice pilaf studded with dates, apricots, prunes, and toasted almonds simmers in honey-butter. Raisins and currants add even more jeweled sweetness.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsThis isn’t your everyday rice pilaf. Dried fruits (dates, currants, raisins, prunes, apricots) soak until plump, then cook down in melted butter with chopped almonds until fragrant. Rice and water join the party, and everything simmers together into a sweet, sticky, fruit-studded side dish.
The honey ties it all together with floral sweetness. Serve this warm alongside roasted meats or as part of a mezze spread.
Pro Tips
- Soak the fruit: Don’t skip soaking dried fruits; it rehydrates them so they cook evenly with the rice
- Toast for depth: Stirring the fruit and almonds in butter for 4 minutes deepens their flavor before adding rice
- Watch the water: If rice absorbs water too quickly, add a splash more to prevent scorching during the 25-minute simmer
Ingredients
Directions
Soak dates, currants, and prunes in a bowl of warm water for 15 minutes.
Remove, pat dry, and mix with the other dried fruits.
Melt the butter in a large, heavy skillet over high heat.
Add the fruit mixture and the almonds.
Reduce the heat and stir for 4 minutes.
Stir in the honey, rice, and water.
Raise heat to high and bring to a boil.
Reduce heat, cover and simmer for 25 minutes.
Serve hot.
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