Chrov Plav
(Rice Pilaf with Dried Fruit and Nuts) Recipe

Origin: Azerbaijan Period: Traditional

Ingredients:

150g white long-grain rice
2 tbsp currants
4 prunes, pitted and sliced lengthways into strips
4 tbsp butter
80g dried apricots, sliced into thin strips
45g blanched almonds, finely chopped
1 tbsp honey

Chrov Plav
(Rice Pilaf with Dried Fruit and Nuts) Preparation:

Method:

Combine the currants, prunes and dried apricots in a bowl. Cover with boiling water and set aside to soak for 15 minutes then drain and pat the fruit dry with paper towels.

Melt the butter in a large pan or skillet over high heat then add the fruit and almonds. Reduce the heat to low and cook, uncovered, for about 5 minutes, or until the nuts are lightly golden. Stir in the rice and honey then cover the contents of the pan with 500ml water and bring to a boil over high heat. Reduce the heat to a low simmer then cover the pan and cook for about 25 minutes, or until the rice is tender and all the liquid has been absorbed.

Serve hot as a main course accompaniment (this is typically served with Karabakh Khorovats (Skewered Pork with Pomegranate Syrup).

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Welcome to the Celtnet Recipes Page for Rice Pilaf with Dried Fruit and Nuts

Chrov Plav(Rice Pilaf with Dried Fruit and Nuts) Recipe

Origin: Azerbaijan Period: Traditional

Ingredients:

Chrov Plav(Rice Pilaf with Dried Fruit and Nuts) Preparation:

Method:

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Accompaniments to Main Courses