Armenian rice pilaf350x350

Armenian Rice Pilaf with Raisins and Almonds

Submitted by: Christine Vartanian Datian

Christine is a native of Fresno, CA and has worked in Las Vegas, NV since 1989. She holds a MA Degree in Mass Communication from CSUF (Fresno).

Details

INGREDIENTS

  • 6 tablespoons butter
  • 5 ounce dried vermicelli
  • 2 cups long-grain white rice
  • 1 quart fat-skimmed vegetable broth or chicken broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon white or black pepper
  • 1/2 teaspoon ground allspice
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup California raisins, coarsely chopped or use California golden raisins
  • 1/2 cup frozen petite peas
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fresh lemon juice

PROCEDURE

Posted February 25, 2015 by Melinda
Christine is a native of Fresno, CA and has worked in Las Vegas, NV since 1989. She holds a MA Degree in Mass Communication from CSUF (Fresno).

  • Ready Time :
    0 min

Servings

6

Ingredients

  • 6 tablespoons butter
  • 5 ounce dried vermicelli
  • 2 cups long-grain white rice
  • 1 quart fat-skimmed vegetable broth or chicken broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon white or black pepper
  • 1/2 teaspoon ground allspice
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup California raisins, coarsely chopped or use California golden raisins
  • 1/2 cup frozen petite peas
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fresh lemon juice

Directions

In a 5 to 6 quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicilli. Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.

Meanwhile, in a saute pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat. Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.

Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top.

 

Note:  This recipe was published in the New York Times 2014 Thanksgiving Food Blog. See recipe here.

 

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