Armenian Rice Pilaf with Toasted Vermicelli
Long-grain rice and golden fried vermicelli steamed in butter and broth, the pilaf at every Armenian table.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Serves
- 6
Contains: Milk Wheat Worked out from the ingredient list. Check your labels.
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Ingredients
- 560 ml unsalted butter Buy unsalted butter on Amazon (opens a new tab)
- 1.5 liters fine vermicelli, broken into 1-inch pieces Buy fine vermicelli on Amazon (opens a new tab)
- 4.5 liters long-grain white rice Buy long-grain white rice on Amazon (opens a new tab)
- 8.99 liters chicken broth, hot Buy chicken broth on Amazon (opens a new tab)
- 47 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
You will need
- Heavy saucepan with tight lid Shop for Heavy saucepan with tight lid on Amazon (opens a new tab)
Method
- Melt the butter in the saucepan over medium heat. Add the vermicelli and stir constantly 2 to 3 minutes, until evenly deep golden. Watch it closely; it goes from golden to burnt quickly.
- Add the rice and stir 1 minute to coat every grain in butter.
- Pour in the hot broth and salt, stir once and bring to a boil.
- Cover tightly, turn the heat to low and cook 18 minutes without lifting the lid.
- Turn off the heat, lay a clean towel under the lid and let it rest 10 minutes. Fluff with a fork.
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