Entree: Armenia – Yerevan & Central Armenia – ղարսի խորիզ ➤ Gharsi Khoriz (Traditional Armenian lamb and rice pilaf cooked with caramelized onions, warm spices, and dried fruit)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 1/2 lb boneless lamb shoulder, trimmed and cut into 1-inch pieces
- 1 1/2 cups long-grain rice, rinsed until water runs clear and drained
- 2 medium onions, about 10 5/8 oz, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp tomato paste
- 3 cups (720 ml) lamb or chicken broth, hot
- 1/2 cup dried apricots, chopped
- 1/4 cup slivered almonds or pine nuts, toasted
- 2 cloves garlic, minced (about 0.21 oz)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1 1/2 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley for garnish

Show original ingredient measurements

- 1 1/2 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch pieces
- 1 1/2 cups (300 g) long-grain rice, rinsed until water runs clear and drained
- 2 medium onions, about 300 g, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 3 cups (720 ml) lamb or chicken broth, hot
- 1/2 cup (75 g) dried apricots, chopped
- 1/4 cup (35 g) slivered almonds or pine nuts, toasted
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/4 tsp (1 g) ground cinnamon
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Gram weights below are shown as approximate US weights.

1. Pat the lamb pieces dry and season with 1/2 tsp salt and a pinch of pepper. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium-high heat and brown the lamb in batches until well colored; remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the pot, reduce heat to medium, and add the sliced onions. Cook, stirring occasionally, until deeply caramelized, about 20–25 minutes.
3. Stir in the garlic, tomato paste, cumin, coriander, and cinnamon; cook 1–2 minutes until fragrant.
4. Return the lamb to the pot, add the drained rice, chopped apricots, and pour in the hot broth. Stir once, taste and adjust salt and pepper; bring to a gentle boil.
5. Reduce heat to low, cover tightly, and simmer without stirring for 15–18 minutes, until the rice has absorbed the liquid and is tender.
6. Remove from heat and let stand, covered, 10 minutes. Fluff gently with a fork, stir in the toasted almonds, and garnish with chopped parsley before serving.

1. Pat the lamb pieces dry and season with 1/2 tsp (2 g) salt and a pinch of pepper. Heat 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium-high heat and brown the lamb in batches until well colored; remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the pot, reduce heat to medium, and add the sliced onions. Cook, stirring occasionally, until deeply caramelized, about 20–25 minutes.
3. Stir in the garlic, tomato paste, cumin, coriander, and cinnamon; cook 1–2 minutes until fragrant.
4. Return the lamb to the pot, add the drained rice, chopped apricots, and pour in the hot broth. Stir once, taste and adjust salt and pepper; bring to a gentle boil.
5. Reduce heat to low, cover tightly, and simmer without stirring for 15–18 minutes, until the rice has absorbed the liquid and is tender.
6. Remove from heat and let stand, covered, 10 minutes. Fluff gently with a fork, stir in the toasted almonds, and garnish with chopped parsley before serving.