Armenian Rice Pilaf
Submitted by jjl
Toasted vermicelli mingles with long-grain rice in buttery chicken broth for fluffy Armenian pilaf that rests before serving.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minThis classic pilaf technique toasts broken vermicelli in butter until golden, adding nutty depth to tender rice.
The pasta and rice cook together in boiling chicken broth, absorbing every bit of savory flavor.
A 15-20 minute rest after cooking lets the grains fluff up perfectly.
Pro Tips
- Break vermicelli into small pieces before adding to butter
- Stir constantly while browning vermicelli to prevent burning
- Add boiling broth to maintain cooking temperature
- Fluff with a fork and let stand in a warm place before serving for the fluffiest texture
Ingredients
Directions
Melt butter in heavy pan or Dutch oven. Break vermicelli in small pieces, add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt.
Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving.
Comments
This recipe is classic; the one I most remember from my childhood. My Uncle Charley (the best cook in the family) would often stir in a cup of toasted (lightly salted) pine nuts before serving. Absolutely delicious.