Baked Armenian Pilaf with Nuts and Dried Fruits
A buttery, baked Armenian pilaf with walnuts and dried fruits, layered between soft lavash bread and cooked in the oven.
- Prep15 min
- Cook45 min
- Total1h
- DifficultyMedium
- Servings6
This Armenian-style pilaf is a true showstopper: tender rice, sweet dried apricots and plums, dark and golden raisins, and crunchy walnuts are all wrapped in buttery lavash bread and baked until golden and fragrant. The result is a rich, almost pudding-like side dish that pairs beautifully with roasted meats or hearty stews.
Unlike traditional stovetop pilafs, this version is baked in the oven, giving it a wonderfully even texture and a slightly crisp top. The lavash bread acts like a edible crust, keeping the rice moist and infusing it with buttery flavor. Perfect for festive meals or when you want something truly special.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 325°F. Butter a round springform pan with a little melted butter.
- In a skillet, heat 50 g of the butter over high heat and sauté the black and golden raisins, dried apricots, dried plums, and walnuts for 2–3 minutes. Remove from heat.
- Meanwhile, bring a large pot of salted water to a boil and cook the rice according to package directions.
- Drain the rice and transfer it to a bowl. Add the remaining butter and the fruit-nut mixture from the skillet. Gently stir to combine.
- Line the buttered pan with 2 of the lavash breads, covering the bottom and sides, letting the edges hang over slightly.
- Pour the rice mixture into the pan and spread it evenly. Cover with the third lavash bread. Trim any excess edges.
- Brush the top lavash with a little melted butter. Cover tightly with parchment paper and then with aluminum foil.
- Bake for about 30 minutes.
- Remove from the oven. Carefully take off the parchment and foil. Unmold the pilaf.
- Transfer to a serving platter and serve hot.
💡 Tips
- For a richer flavor, use a combination of butter and olive oil when sautéing the dried fruits.
- If you can't find lavash, use large flour tortillas or very thin pita bread.
- Serve this pilaf alongside roasted lamb, chicken, or a hearty vegetable stew.
Inspired by a recipe from Γαστρονόμος