Pine Nut and Sesame Pilaf Armenia
Embark on a culinary journey to Armenia with this Pine Nut and Sesame Pilaf, a fragrant and hearty dish that redefines comfort food. This recipe marries fluffy long-grain rice with the warm, aromatic spices of cinnamon and allspice, creating a deeply satisfying base. The crunch of toasted pine nuts and nutty sesame seeds adds texture and richness, while finely sautéed onions melt into the dish for a savory depth of flavor. Cooked in flavorful vegetable broth and topped with a sprinkle of fresh parsley, this pilaf is an elegant yet simple side dish that pairs beautifully with roasted meats, grilled vegetables, or can even stand alone as a light, vegetarian main course. Perfect for weeknight dinners or festive gatherings, this Armenian-inspired pilaf is a must-try for food enthusiasts seeking global flavors and comforting textures.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 0.25 cup pine nuts
- 2 tablespoons sesame seeds
- 0.25 teaspoon ground allspice
- 0.25 teaspoon ground cinnamon
- 3 cups vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, add the chopped onion and sauté for 5 minutes until softened and translucent.
Add the pine nuts to the pan and toast, stirring frequently, for 2-3 minutes until they are golden and fragrant.
Sprinkle in the sesame seeds and continue to toast for another 1-2 minutes, being careful not to let them burn.
Add the ground allspice and cinnamon, stirring to coat the onion and nut mixture evenly with the spices.
Mix in the drained rice and sauté for 2-3 minutes, ensuring the grains are well-coated with the aromatic butter and spices.
Pour in the vegetable broth and season with salt and freshly ground black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice simmer undisturbed for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
Once cooked, remove the saucepan from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Transfer the pilaf to a serving dish and sprinkle with freshly chopped parsley, if desired, for a pop of color and freshness. Serve warm.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.7 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
