Recipes Ingredients Pasta and Grains Rice Recipes Armenian Pilaf 3.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Armenian rice pilaf is a perfect rice side dish for any number of dishes. Ingredients ⅓ 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 Directions 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. Rate it Print