Armenian pilaf
8 servings
100 minutes
Armenian pilaf is a vibrant embodiment of Armenia's culinary traditions, combining rich flavor and tender texture. Its roots go back centuries, where the simplicity of ingredients coexists with the art of preparation. The main feature of the dish is the addition of vermicelli, which is pre-fried in oil until golden and crispy, giving the pilaf a unique aroma and nutty flavor. The rice, infused with butter and enriched with chicken broth, turns out surprisingly soft and airy. Armenian pilaf is not just a side dish but a complete meal served on both weekdays and holidays, complemented with meat, greens or spicy seasonings. Its rich taste pairs perfectly with traditional Armenian dishes, creating warmth and comfort at family gatherings.
1
Melt the butter in a pot or small frying pan. Break the vermicelli into small pieces, add to the pot, and cook until golden brown, stirring. Add the rice and mix to coat it well with the butter. Add hot broth and salt.
- Butter: 100 g
- Vermicelli: 100 g
- Rice: 2 glasss
- Chicken broth: 4 glasss
- Salt: to taste
2
Cook covered on low heat until the liquid evaporates (about 25 minutes). Stir lightly with a fork. Let it sit warm for 15-20 minutes before serving.
