Armenian Rice Pilaf With Raisins and Almonds
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4-6
- 5-6 tablespoons butter
- 4-5 ounces dried vermicelli or egg noodles
- 2cups long-grain white rice
- 1quart fat-skimmed vegetable, chicken or turkey broth
- 1teaspoon sea salt and ½ teaspoon white or black pepper
- ½teaspoon ground allspice
- ½cup coarsely chopped almonds
- ½cup coarsely chopped golden or black raisins
- ½cup frozen petite peas (optional)
- 2tablespoons chopped fresh parsley
- 1teaspoon fresh lemon juice
Nutritional analysis per serving (6 servings)
583 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 87 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 15 grams protein; 552 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
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Step 1
In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
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Step 2
Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
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Step 3
Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
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Step 4
Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
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Step 5
Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)
Private Notes
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Cooking Notes
Dolores
My (Armenian) family made it with pine nuts, but the almonds sound good. I'm going to try it. Also, if you don't have vermicelli, orzo is a good substitute.
AVA SJ
Can leave out the vermicelli for GF eaters.
thomasef53
Mix up the rice and vermicelli before adding to the pot.
Watch the browning carefully; vermicelli burns very easily.
May want to add more salt, and also a bit more allspice.
LH
One final note: I tried it last time with the butter reduced by half. Quite honestly, my family did not notice the difference. If calories are a concern for you, give it a try.
curiouscook
This was a wonderful dish! I served it with Braised Lamb With Red Wine and Prunes and an arugula salad with dried apricots, roasted almonds, mint, and scallions. The flavors worked together beautifully! I used orzo instead of vermicelli - much easier in my household. I left out the peas. Big hit at my dinner party!
jane young
roll in fresh grape leaves and steam on the stove top for 10 minutes.
Lisahhh
This recipe is fantastic! I substituted toasted pecans for the almonds. The recipe makes a huge quantity. You could halve it and still have enough for four people.
LH
What a delicious pilaf! All eight of us found it irresistible. This has inspired me to start exploring Armenian cuisine.
Mary Beth
I have fond memories of my Armenian friend’s mom making this! I will be making it this week to accompany our left over Easter lamb.
Edith Pilaf
Excellent. Even my mother-in-law loved it and went for seconds.
Evan
I use dried currants instead of raisins. Rehydrate them in water for about an hour or two. Like others, I also prefer pine nuts. I’ve never tried peas or parsley in pilaf, but they sound delightful.
Mike C.
Delicious. Doubled the peas, substituted pecans for the almonds, and dried cherries for the raisins; otherwise, as the recipe is written. Also, as someone else noted, it only takes 15 minutes for the rice and vermicelli to reach the doneness desired.
Nico
Fantastic. Double almond-raisin topping. Add more allspice?! Try using less butter?!
Janet
Double the salt and allspice. Delicious!
Complex & Delicious!!
Using homemade chicken stock is an absolute must. The store bought stuff just doesn’t bring the same depth of flavor. That in addition to several pinches of extra salt resulted in something truly restaurant worthy!
debbie
Took less than 20 minutes to cook and absorb liquid. Check after 15 min
MSWIS
I really like this version of pilaf. I’m an allspice fan.
Chris Pineview GA
I love allspice too and and have a mortar and pestle and grind the allspice right before using
davidn
Don’t think I’d serve to guests but a very easy and tasty rice for daily pilaf
Rose
This is good. Minus peas and using pine nuts instead. Pantry cooking! Allspice has zip!
Leigh Crespy
I made this with quinoa instead of rice for Easter dinner with Harry and Dale, to go with Dale’s roast pork tenderloin. Very good! I used my homemade Baharat instead of the allspice. Could have used more.
Gail P
I couldn't get over the fact that, with everything I served for a dinner party, this rice got the most kudos. It's sooooo good!
Lisahhh
This recipe is fantastic! I substituted toasted pecans for the almonds. The recipe makes a huge quantity. You could halve it and still have enough for four people.
Karen
Delicious! Served this with Melissa Clark's broiled fish. We were in FL and used pompano. It was a great combo. I didn't have vermicelli or peas and the rice was still wonderful. I will definitely try it with both next time for a flavor boost. I don't like the smell of allspice and omitted it. I think dates, figs or apricots would be excellent additions as well.
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