4 Reviews

I made this tonight as an accompaniment to Fillet of Sole in White Wine (Fillet of Sole in White Wine). I've never had Armenian Pilaf before so I'm just rating based on how we liked it. My husband and I enjoyed it and I will definitely make it again, with a few of my own tweaks. I used angel hair (as that is what I had on hand) and macadamia oil in place of the safflower as I had a gift bottle from Hawaii. I also browned the rice in the skillet with the pasta. Very nice flavors! I think I want to add something else for additional punch ... maybe garlic powder or some herbs. That may not make it authentic "Armenian Pilaf" but it will please our palates. :) Thank you for posting!

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HisPixie February 02, 2013

This made a quick and easy side for Chicken With Mustard Pan Sauce. The recipe was reduced by half. The oil was omitted and some dried onion flakes were added for extra flavor and personal taste. Made for *PAC 2009*

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PaulaG March 26, 2009

I've made this twice now, both times with butter as suggested. Once prepared as recipe suggested the other time I browned the rice in the skillet before adding boiling water/broth as suggested by rosie posie. Both times it turned out great. We def. will be eating this again and again :) Thanks for the post

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mrsguti March 14, 2009

I was going to post my family's Pilaf, but decided to check and see if it was here first, and I came across this recipe. I've been making Armenian Pilaf all my life (both my parents are full-Armenian, so it's in the blood), in fact, I was 17 before I learned that rice is white; I had always eaten Pilaf, which is more a beige-yellow color...ah, well, live and learn. Anyway, this is the exact list of the ingredients that we use for our pilaf, except that we use all butter, not the butter/oil combination. For salt, we prefer to taste the boiling broth before adding salt as some broths (including homemade) are saltier than others, so it's better to taste before salting. But the difference in the preparation is that we add the rice to the vermicelli and saute until nutty and fragrant, and the vermicelli is reddish in color. Next, add (very hot or boiling) broth to the mixture, give it a quick stir, and cover for EXACTLY 20 minutes for white, long-grain rice. White rice cannot be cooked for 45 minutes; it will turn to mush and burn. After cooking, remove from heat, place a paper napkin or paper towel directly on top of the pilaf, replace pot lid, and allow to rest for about 5 minutes. This makes for perfect, fluffy rice. Don't know why it works, but my great-aunt taught us to do this and it's always been flawless. The flavor of this pilaf is...perfection. It's wonderful as is, or as a base for stroganoff, beef or lamb stew, along-side chicken, with pork chops and gravy, with just about anything. One final note, 1 cup of rice grows to 2 cups (not 3) after cooking, which would make 4 servings (not 6). Thank you for posting this authentic and delicious recipe. I'm sure others will appreciate it, too.

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Rosie Posie '88 February 24, 2009
Armenian Pilaf