Ararat pilav (Rice with fruit)

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A festive recipe from Armenia. You will need to soak the apricots and prunes overnight.

Ingredients

For the rice

• 50 g butter
• 350 g long grain rice, washed under cold running water and drained
• 1 teaspoon salt
• 900 ml boiling stock or water

For the pilav {{RecipeIngredients

| 50 g butter | 75 g blanched almonds | 100 g dried apricots, soaked overnight, drained and coarsely chopped | 100 g stoned, dried prunes, soaked overnight, drained and coarsely chopped | 175 g sultanas | A pinch of ground cloves | 25 g sugar | ½ teaspoon cinnamon | 2 apples, cored, the inners lined with tin foil | Brandy }}

Method

To cook the rice

1. Melt the butter in a saucepan over a moderate heat.
2. Add the rice and fry, stirring constantly for 2-3 minutes.
3. Add the salt and boiling stock or water.
4. Boil vigorously for 2-3 minutes, reduce heat, cover and allow to simmer for 15 minutes or until all the liquid has been absorbed.
5. Remove from heat and place a tea towel between the lid and the saucepan.
6. Allow to rest for 10-15 minutes, then fluff up the rice with a fork.

To make the pilav

1. Melt the butter in a saucepan, add the nuts, dried fruits, cloves and sugar and cook over a low heat, stirring often until the nuts are golden and the sultanas are plump.
2. Sprinkle with the cinnamon and keep warm.
3. On a large serving platter, pile the rice into 2 separate peaks - a large one on the right and a smaller one on the left, to represent the shape of Mount Ararat.
4. Place the apples between the peaks and fill the lined cores with the brandy.
5. Arrange the fruit and nut mixture around the peaks to reach about half way up the mountain, leaving the upper part to resemble snow.
6. Ignite the brandy and serve.