A delicious plain pilaf with a touch of nutty flavor that really complements the roasted meat dishes. From volume 1 of the Silk Road Gourmet cookbook. It probably came to Armenia from Arabia during one of the periods of Islamic conquest of the region and is still eaten in Arabia and in several Muslim countries around Asia.
- 3 tablespoons butter
- 1 cup rice (can use brown rice, but will have to cook 15-20 minutes longer)
- 1 cup vegetable broth (originally said chicken or beef broth)
- 1 cup water
- 1⁄2 cup pine nuts, lightly roasted
- 1⁄4 cup sesame seeds, lightly roasted
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon fenugreek leaves
- Melt butter in a large sauté pan and sauté the onion until it softens and starts to color, about 10 minutes, then add the fenugreek and the roasted seeds and nuts and mix well.
- Cook over medium until the onions have wilted completely, about 10 more minutes.
- Add salt and pepper to the onions along with the stock and water and bring the mixture to a boil.
- When the water is hot, add the rice and return to a boil. Then lower heat and cook covered 15-20 minutes or until the rice is done(if using brown rice, cook another 15-20 minutes).