Sides
Armenian Rice Pilaf with Vermicelli
Ingredients
- - 200g (1 cup) long-grain rice, rinsed and drained
- - 50g (1.75oz) vermicelli noodles, broken into short pieces
- - 3 tbsp butter
- - 400ml (1 2/3 cups) chicken or vegetable stock
- - 1/2 tsp salt
Method
- Melt the butter in a saucepan over medium heat.
- Add the broken vermicelli and toast, stirring constantly, for 2-3 minutes until deep golden brown.
- Add the rinsed rice and stir to coat in the butter, toasting for 1 minute.
- Pour in the stock and add salt; bring to a boil.
- Reduce heat to low, cover tightly, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Introduction: Armenian rice pilaf, toasted first with broken vermicelli noodles in butter before being simmered in stock, is the standard accompaniment to nearly every main course in Armenian cuisine, from khorovats to khashlama.
Cultural Background: Armenian rice pilaf, toasted first with broken vermicelli noodles in butter before being simmered in stock, is the standard accompaniment to nearly every main course in Armenian cuisine, from khorovats to khashlama. The technique of toasting the noodles until deep golden before adding rice is a defining feature shared with neighbouring Caucasus and Middle Eastern pilafs, giving the dish its nutty aroma.
Tips: Watch the vermicelli closely while toasting — it can go from golden to burnt within seconds. Letting the pilaf rest off the heat before fluffing helps achieve separate, fluffy grains.
Variations: Vegan version: use olive oil or a plant-based butter and vegetable stock. Add toasted almonds or raisins for a festive version served at celebrations.
Storage: Keeps refrigerated in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or microwave in short bursts, fluffing after.
Nutrition: Per serving (of 4): approx. 260 kcal, 5g protein, 9g fat, 40g carbohydrates, 1g fibre.
FAQs:
Q: Why toast the vermicelli first? A: Toasting develops a nutty, golden flavour that infuses the butter and, in turn, the rice as it cooks. Q: Can I use brown rice instead? A: Yes, though cooking time and liquid amount will need to increase; check package guidance for ratios.
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