← Back to Search Results
Armenian, Middle Eastern
Armenian-Style Pilaf

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The secret of this pilaf is the vermicelli—thin strings of pasta that have been broken into small pieces and cooked in a generous knob of butter until toasted to a rich golden brown. Only then are the rice and currants added, and the whole thing cooked in simmering chicken broth. Perfect as a background for steamed or stir-fried vegetables or with grilled meats or fish.

Yield: Makes 4 servings

Ingredients

  • ¾ cup uncooked long-grain white rice
  • 3 tablespoons unsalted butter
  • ½ cup broken pieces (about ½-inch lengths) vermicelli or thin spaghetti
  • 2 cups reduced-sodium chicken broth
  • 2 tablespoons dried currants
  • Kosher salt

Directions

1. Place the rice in a large bowl and add cold water to cover. Swish the rice around; drain. Repeat two more times or until the water is clear. Drain in a strainer and let stand until ready to cook.

2. Melt the butter in a large wide saucepan or deep skillet over medium-low heat. Add the vermicelli; cook, stirring, until the pasta is golden brown, about 10 minutes.

3. Meanwhile, bring the broth to a simmer in a medium saucepan.

4. Add the rice and currants to the pasta; stir to blend. Add the hot broth and salt to taste. Heat to a boil; stir once. Cover and cook over medium-low heat until the broth is absorbed and the rice is tender, 15 minutes. Let stand, covered, off the heat for 10 minutes before serving.


© 2003 Marie Simmons
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

337kcal (17%)
32mg (3%)
1mg (1%)
73mcg RAE (2%)
253mg
28mg
8g
4g
2g
54g
23mg (8%)
573mg (24%)
6g (28%)
9g (14%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?