Lavash Pilaf |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 3/4 c butter, melted | 2-1/2 c basmati rice | 3-1/2 c water |
| Peda bread | TOPPING: 1-1/2 c water | 2 T sugar or honey |
| 2 T butter | currants, prunes, dried apricots, dates, walnuts and almonds | |
| 1 | Boil basmatti rice in 3-1/2 c water. Reduce upon boiling and cook 5 minutes longer. Pour into a colander and rinse with cold water and set aside. Take heavy saucepan and butter well all sides of pan. Open peda bread and place rough side up to cover bottom of saucepan completely. Pour steamed rice into pan, making sure it is evenly spread. Poke holes with finger into rice and pour remaining butter into pan. Cover pan with lid and bake in oven at 325 F for about 40 minutes. When finished, remove from oven and rest 10 minutes. Invert onto serving plate. |
| 2 | TOPPING: Bring water, sugar or honey and butter to a boil and add currants, prunes, dried apricots, dates, walnuts and almonds. Cook until syrup is thick. Place this mixture on top of the inverted pilaf or may be served in a separate bowl next to pilaf. |