Karmir Pilaf - Armenian "Red Rice"
photo by sumacandsalsa
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 tablespoons vegetable oil (you can use canola oil or even olive oil)
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 medium sized gold potatoes, peeled and diced
- 2 cups basmati rice
- 1 1⁄2 lbs beef chuck, cut into 1 inch cubes
- 1 (14 ounce) can crushed tomatoes
- 2 -3 tablespoons tomato paste
- 1⁄2 cup Anjou pear, jarred red salsa of choice
- 1 tablespoon curry powder (I recommend Ship Madras curry powder)
- 3 teaspoons kosher salt
- black pepper, to taste
- 3 -4 cups water
directions
- Place rice in a large bowl and fill with water. Once you see the water turn cloudy, drain all the water from the bowl. Repeat this until the water is almost clear - about 3 to 4 times. Set aside.
- Using a pressure cooker/instant pot, turn on saute mode, and add about 1 tbsp of oil. Once hot, add meat, and season with 1 tsp of salt and pepper, to taste. Sauté for 3-4 minutes until browned.
- Add 1 cup of water, and close the lid. Turn to high pressure, and cook for 25 minutes.
- Check to see if meat is tender, turn off the device, and set aside for later.
- Add 2 tbsp of vegetable oil to a large pot on medium heat. Once hot, add onions and sauté for 3-4 minutes, until they are translucent and just starting to color.
- Add in garlic, sauté for about 1 minute, until fragrant.
- Add in curry powder, and stir for 30 seconds.
- Add potatoes, and sauté for 5 minutes.
- Add in tomato paste, and stir through for about 2 minutes, until it starts to darken.
- Add crushed tomatoes, salsa, 2 tsps salt, rice, beef, and 2 cups of water. Bring to a boil, then turn the heat to low and cover. Let it simmer for about 20 minutes, until the excess water has almost evaporated.
- Check to see if the rice is cooked, and if it’s still a bit hard, add an additional ½ cup of water, and stir.
- Remove the lid, cover the pot with a paper towel, and place the lid back on. Let rice steam on low for an additional 10 minutes.
- Remove paper towel and lid, fluff with a fork, and serve warm with yogurt, torshi (pickles), fresh herbs, or salad!
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RECIPE SUBMITTED BY
sumacandsalsa
Los Angeles
Hi, I'm Anais! I'm a native Texan living in LA. Cooking has always been a way for me to feel grounded, so I created this blog to share recipes from two worlds that remind me of home - my Texas roots and the Iranian-Armenian household I grew up in. Enjoy!