1/3 Photos of Auntie's Armenian Rice Pilaf
Rosie Posie '88's Note:
Being of Armenian descent, I was raised on foods from that region of the world, and pilaf was one on which the children in my family cut their teeth. I never even knew rice was white until I was 17 years old as we always ate pilaf. My brothers and I had no grandmother to teach us, but we did have our great-aunt, our grandfather's sister, who filled that role, and passed-down the recipes from our ancestors to us, and now I prepare them for my own children. This pilaf recipe is it: just pilaf. Nothing fancy, no mushrooms, nor shallots or onions or pine nuts. It was our staple. We ate it with stroganoffs poured over the top, with grilled burgers on Saturday afternoons in the long, hot Summers in Long Island and then Southern California, with my mother's wonderful roasts on Sunday nights. It was the perfect side with Shish Kebob on Christmas day, and alongside our Thanksgiving turkey. This is the recipe for pilaf as Auntie taught us.
My Private Note
Units: US | Metric
- 1In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.
- 2Add vermicelli noodles and saute until dark and reddish in color.
- 3Stir in rice and saute in butter until rice is fragrant and nutty in aroma.
- 4Raise heat to medium-high; pour in boiling chicken broth and stir.
- 5Add salt and pepper, tasting a bit of the broth to ensure desired seasoning.
- 6Cover and bring to a boil.
- 7Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes.
- 8After 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.
- 9When 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.
- 10After rest-time has elapsed, remove cover, discard the paper napkin, and stir the pilaf before serving.
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Nutritional Facts for Auntie's Armenian Rice Pilaf
Serving Size: 1 (142 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 201.0
- Calories from Fat 76
- Total Fat 8.4 g
- Saturated Fat 5.0 g
- Cholesterol 20.3 mg
- Sodium 194.7 mg
- Total Carbohydrate 27.0 g
- Dietary Fiber 0.4 g
- Sugars 0.1 g
- Protein 4.2 g
The following items or measurements are not included: