Armenian pilaf with mushrooms

Armenian pilaf with mushrooms


  1. Spelled (wheat groats) 1 cup
  2. Champignons 250 g
  3. Onion 1 pc.
  4. Water (boiling water) 2 cups
  5. Salt to taste
  6. Vegetable oil 2 tbsp. spoons
  7. Ghee or butter 2 tbsp. spoons
  • Main Ingredients Mushrooms
  • Serving 2 servings
  • World Cuisine


We sort out the spelled and washed under cold running water, put it on a sieve and let the water drain completely. We put the pan on medium heat, add one tbsp. a spoonful of vegetable oil and one tbsp. a spoonful of ghee. Add spelled and fry for 2-3 minutes. Pour boiled water at the rate of 1 to 2, that is, for one glass of spelled we take 2 cups of boiling water. We close the lid and cook for 35 minutes. (IMPORTANT! The groats SHOULD NOT DECOMPOSE! Grains should be soft, but whole, not fall apart!) While spelled is cooked, we will take care of the mushrooms. Cut the onions into not very large cubes, and the mushrooms into 4 parts (small in half). In a deep frying pan or cauldron, melt 1 tbsp. a spoonful of melted and vegetable oil. Add onions and fry for 2 minutes. Then we send mushrooms to the pan and fry for 3-4 minutes until golden brown. The mushrooms are ready. Salt to taste the mushrooms and spelled. Combine the mushrooms with spelled. We’ll try, if necessary, add a little - and the pilaf with mushrooms is ready! We spread the pilaf with mushrooms on the dish. Well, very satisfying and tasty!