Armenian Plov

Ingredients for 6 servings:

• 1 kg rice (long grain rice)
• 4 eggs
• 1 tbsp flour
• 1 tbsp sour cream, (Smetana)
• 200 ml vegetable oil
• 200 g butter
• 200 g apricot(s), dried
• 300 g raisins, light
• 150 g dark raisins
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 5 minutes

vegetarian – based on a recipe by Gayane

Soak the dried fruit in water overnight. The next day, dry them, cut the apricots into small cubes, and fry everything in vegetable oil over low heat until the raisins have a smooth, round shape. Wash the rice and pour over heavily salted, boiling water and let it steep for about 15 minutes. Drain, wash again, and boil in plenty of salted water until half-cooked. The rice kernel should still have a firm bite. Remove the fried dried fruit from the pan and mix the eggs with the cream, flour, a little salt, and pepper to form a batter. Pour into the remaining hot vegetable oil and fry as an omelet. Turn over if necessary. Place the omelet on the bottom of a tightly fitting pot (preferably a kazan). Layer one-third of the rice, half of the dried fruit, the next third of the rice, the remaining dried fruit, and finally the remaining rice. Sprinkle the butter in small pieces over the rice, cover the pot tightly, and simmer over low heat for about 20 to 30 minutes. Turn the plov out onto a large plate. Cut the omelet into small pieces and arrange them on top of the dish.