Armenian narenj palao with Ground lamb stew

The other day I was talking to one of my friends' and we started talking about music. She said she liked a particular Armenian song. It brought to mind my mind my old Armenian neighbors and a co-worker who was of Armenian decent. Both of these ladies were very tall and I used to look like a little kid in front of them. My co-worker was an excellent cook and she also loved to collect cook books.
             Anyway, this conversation motivated me to search for some Armenian recipes and search I did. And I made a whole dinner out of Armenian recipes. I also found out that in Armenian language an Orange is called Narenj like narangi in Hindi, Narenja pandu in Telugu and Naranja in Spanish. I wonder how many other languages have a similar name for Orange!!!

Armenian Narenj Palao (Rice pilaf with orange peel and saffron)

Armenian dinner

Armenian Narenj Palao

Ingredients:

1. 11/2 cup basmati rice
2. 1/2 cup vermicelli
3. 1 teaspoon each of olive oil, butter, pistacho, raisins, orange peel chopped fine
4. 1/2 teaspoon each of fresh ground pepper, salt, saffron
5. 1/2 cup warm milk
6. 3 cups low sodium chicken broth
7. Fresh squeezed lemon juice

Fry the pistachio and raisins in butter, drain and set aside. Add the olive oil to it and fry the vermicelli till they become light brown. Add rice and mix till all the butter coats the rice. Add the rest of the ingredients bring to a boil and simmer for 20 minutes till rice gets cooked. Add saffron to warm milk and drizzle this milk to the rice and stir to combine. Add the pistachio and raisins and orange peel stir to combine and serve hot with lemon wedges

Ground Lamb Stew (Ground lamb cooked with vegetables)

Ground lamb stew

Ingredients:

1. 1 lb ground lamb
2. 3 big carrots diced
3. 1 turnip diced
4. 1 medium onion diced
5. 2 cloves garlic minced
6. 1 medium small red bell pepper diced
7. 1/4 cup tomato paste
8. 3 tablespoons olive oil
9. 1 teaspoon each of coriander powder, cumin powder
10. 1/2 teaspoon turmeric, fresh ground pepper, cayenne pepper
11. 2 bay leaves, 3 cloves , 1 inch cinnamon bark, 1 cardamom
12.  1/2-3/4 teaspoon salt
13. 2 cups water
14. 1/2 cup chopped fresh parsley or 1/4 cup dried parsley

Heat the oil in a pan and fry the ground lamb until it starts to brown. Add garlic and fry for a couple of minutes. Move it to a side add onions and fry till they become brown. Drain and set aside. Add turnips and carrots, to the same pan, cover and cook for 5-8 minutes. Move it to the sides and add tomato paste and fry for 3-5 minutes. Add all the powders and spices and fry for 3 more minutes. Add the onions and meat back to the pan str to combine and add water and stir again. Add parsley. Simmer for 10 minutes. Give a taste test and adjust seasoning. Enjoy with hot pilaf or couscous

Apple Kheer (Apple cooked in milk with spices)

Apple Kheer

Ingredients:

1. 1 big or 2 small apples grated into a little big pieces (Don't use granny smith)
2. 3 cups milk
3. 1/2 cup sugar
4. 1 cardamom pounded
5. 1 teaspoon each of pistachio or almonds, raisins, butter
6. 1/2 teaspoon ground nutmeg

Fry the almonds or pistachio and raisins in butter drain and set aside. Add the apple and cook covered for 5-8 minutes until apple becomes soft. Add milk and sugar and brink to boil. Also add the cardamom. Simmer for 15 minutes. Add dried fruits and nutmegs. Let it cool and refrigerate for 2-3 hours. Serve cold