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Armenian-Style Pilaf

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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.

Makes4 servings

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

Recipe Courseside dish

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, chewy, savory

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

Instructions

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.

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.

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

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.

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