Tarhana makes an excellent soup, but here we use it to make a nice pilaf! The flavors? Sweet and sour, with an added crunchiness because of the toasted almonds.
Serves: 6 Prep. time: 10′ Cooks in: 30′ Ready in: 40′
1½ cup sour tarhana
½ cup tomato, chopped
4 tbsp almond flakes
3 cups chicken or vegetable stock
1 onion, finely chopped
4 dried apricots, diced
2 dates, diced
2 tbsp extra-virgin olive oil
2 tbsp butter
parsley, finely chopped for serving
In a large pot heat oil on medium-high heat and cook onion until translucent. Stir in tomato, stock, salt and pepper. When it comes to a boil stir in tarhana.
Simmer tarhana for 10 mins on low heat. Then add dried fruit. Simmer for another 15 mins until tender and all liquid has evaporated (risotto consistency).
In the meantime, in a small non stick frying pan melt butter and toast almonds until nicely browned and crunchy. Stir in the tarhana.
Cover pot with kitchen paper and lid and rest for 15 mins until tarhana becomes fluffy. Serve warm sprinkling with some finely chopped pasrley.
Photo: Vangelis Paterakis – Food styling: Antonia kati
Και η συνταγή στα ελληνικά: Τραχανάς «πιλάφι» με ντομάτα, ξηρούς καρπούς και φρούτα