Entree: Armenia – Lake Sevan – Հայկական պլով ➤ Haykakan plov (Rice pilaf cooked with butter, aromatics, herbs, and traditionally finished with Sevan trout or lamb)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

- 2 Sevan trout fillets, approx. 6 oz (170 g) each
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 4 tbsp (57 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 medium carrots, grated, about 6 oz (170 g)
- 2 cloves garlic, minced
- 3 cups (720 ml) hot fish or chicken stock
- 1/2 cup (60 g) slivered almonds, toasted
- 1/4 cup (40 g) golden raisins (optional)
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (6 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- Lemon wedges for serving

Instructions

1. Pat the trout fillets dry, season lightly with salt and pepper, and set aside.
2. In a large heavy pot or deep skillet, heat 2 tbsp (28 g) butter and 1 tbsp (15 ml) oil over medium heat. Add the chopped onion and grated carrot and cook until softened and lightly golden, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the rinsed rice and toast with the vegetables for 2–3 minutes until grains are translucent at the edges.
4. Pour in the hot stock, add 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper, bring to a gentle simmer, then reduce heat to low, cover tightly, and cook undisturbed until rice is tender and liquid is absorbed, about 15–18 minutes.
5. While the rice cooks, melt the remaining 2 tbsp (28 g) butter in a sauté pan over medium-high heat. Pan-sear the trout fillets skin-side down for 3–4 minutes, then flip and cook 2–3 minutes more until just cooked through. Remove and flake into large pieces, discarding bones and skin if desired.
6. When rice is done, remove pot from heat and let sit covered 5 minutes. Gently fluff the rice with a fork, folding in the toasted almonds, raisins (if using), chopped dill and parsley, and the flaked trout. Adjust seasoning with additional salt and pepper to taste.
7. Transfer pilaf to a warm serving dish, top with a few extra herb sprigs and lemon wedges, and serve immediately with extra butter or a drizzle of lemon if desired.