Armenian Pilaf with Pine Nuts
Photo: Alex Farnum; Styling: Kevin Crafts
Reader Christine Datian, from Las Vegas, suggests serving her traditional Armenian pilaf, made with both rice and toasted pasta, alongside roasted lamb or chicken and a green salad.
How to Make It
Step 1
1
Melt butter in a large frying pan over medium-high heat. Add pasta and cook until browned and fragrant, about 4 minutes. Stir in remaining ingredients except for nuts.
Step 2
2
Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Sprinkle with nuts.
Ingredients
2 tablespoons butter
1 cup (4 oz.) vermicelli, broken into 1-in. pieces
2 cups long-grain white rice
1 qt. reduced-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon lemon juice
1/4 cup toasted pine nuts
Directions
Step 1
1
Melt butter in a large frying pan over medium-high heat. Add pasta and cook until browned and fragrant, about 4 minutes. Stir in remaining ingredients except for nuts.
Step 2
2
Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Sprinkle with nuts.
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