Photo Credit:Bon Appétit
This recipe takes its cue from Nadia’s mother’s pilaf. Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.
This was yummy – so much better than the box stuff. Any chance Nadia would be willing to share the other recipes mentioned in her piece?
new london, ct
This is a very good recipe. I am another who has been making pilaf for over 50 years using a recipe from my Armenian grandmother. We do a couple of things differently from your recipe – we stir the rice into the pasta (or fine egg noodles), before adding the broth and let it cook for a few minutes, stirring occasionally – the rice will plump up a bit, giving it a deeper flavor. Once done cooking, we let it rest in the pan for 15 minutes.
I too have been making pilaf for more than 50 years. The broth should be boiling before adding it to the rice and noodles. Turn down the heat to low at this time. Stir with a fork and cover. Continue with rest of recipe.
This is very close o how I have made pilaf (learned from my Mom) for over 50 years, and I’ve never seen this specific recipe in a non Armenian source. My only difference is that I add more chicken broth–at least 3 cups. Thanks for publishing this.
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