Armenian Pilaf Recipes

AUNTIE'S ARMENIAN RICE PILAF

Steps:

• In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.
• Add vermicelli noodles and saute until dark and reddish in color.
• Stir in rice and saute in butter until rice is fragrant and nutty in aroma.
• Raise heat to medium-high; pour in boiling chicken broth and stir.
• Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.
• Cover and bring to a boil.
• Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.
• After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for two additional minutes.
• When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.
• After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.

GRANDMA'S ARMENIAN RICE PILAF

Steps:

• Soak rice in a bowl of water for 10 minutes. Drain.
• Bring chicken broth to a boil in a large saucepan.
• Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes.
• Season rice with salt and pepper; fluff with a fork.

ARMENIAN PILAF

Steps:

• In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.

ARMENIAN PILAF

Steps:

• Put the butter and oil in a medium sauce pan. Break Vermicelli into two inch pieces and place in butter.
• Heat the butter, oil and Vermicelli, on medium heat, stirring constantly, until the Vermicelli is golden brown. During this time, the butter and oil will foam. This is fine, just keep stirring until all of the Vermicelli is golden brown.
• Pour the chicken broth into the pan, which will stop the frying of the Vermicelli.
• Add rice, and continue to heat, until the broth starts to boil.
• Cover the pan, with a tightly fitting lid, lower heat, to lowest temp, and allow to simmer for 20 minutes, without stirring or lifting the lid.
• After 20 minutes, stir rice mixture, and recover. Allow to sit another 10-15 minutes. When the liquid is fully absorbed, it is ready to serve.

ARMENIAN PILAF

Steps:

• 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.

ARMENIAN RICE PILAF

Steps:

• Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
• Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.