Armenian Pilaf


Armenian rice pilaf is a perfect rice side dish for any number of dishes.


  • cup broken pieces egg vermicelli

  • 1 ½ ounces (3 tablespoons) unsalted butter

  • 3 cups basmati or other long-grain white rice

  • 4 ½ cups homemade or store-bought low-sodium chicken stock

  • 2 ¼ teaspoons coarse salt


  1. Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes. Add butter, and let melt. Add rice, and stir in stock and salt. Bring to a boil. Reduce heat, and let simmer, covered, until liquid has been absorbed and rice is tender, about 16 minutes. Let stand, covered, for 10 minutes. Fluff with a fork.

Related Articles