Armenian Rice with Lentils (Andzharak Pilaf)
Ingredients
- 1.2 kg long-grain rice
- 800 g brown or green lentils
- 5–6 large onions, sliced
- 120–150 ml vegetable oil or butter
- 1.5–2 tbsp salt
- Optional: black pepper, paprika
Method
- Cook the lentils: Rinse well. Boil for 15–18 minutes until almost tender. Drain.
- Prepare the rice: Rinse 4–5 times until water runs clear. Soak 20 minutes if desired. Drain.
- Fry the onions: Slice and fry until golden brown.
- Combine: In a large pot, mix lentils, rice, fried onions with oil, salt.
- Add water: 2.8–3 L hot water, 1.5–2 cm above the mixture.
- Cook: Bring to a boil, reduce heat to low, cook 18–20 minutes. Do not stir.
- Rest: Let stand 10–15 minutes. Fluff with a fork.
Traditional Armenian Beetroot & Walnut Salad
Ingredients
- 3.5–4 kg cooked or roasted beetroot, grated
- 350–400 g walnuts, finely chopped
- 8–10 garlic cloves, minced
- 900–1000 g sour cream or strained yoghurt (matsoni)
- Salt to taste
- Optional: lemon juice or apple cider vinegar, parsley
Method
- Prepare the beetroot: Cook or roast whole beetroot until tender. Cool and grate.
- Add walnuts & garlic: Stir in chopped walnuts and minced garlic.
- Make the dressing: Mix sour cream or matsoni with salt; add lemon juice or vinegar if desired.
- Combine: Add the dressing to the beetroot mixture. Mix thoroughly.
- Rest: Refrigerate for 30–60 minutes to allow flavours to develop.
