Auntie's Armenian Rice Pilaf

Recipe by Rosie Posie 88
READY IN: 35mins
YIELD: 4 cups




  • 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.