Dish of Rice & Vermicelli Pilaf
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Rice & Vermicelli Pilaf


Armenia   -   Prinzov Pilaf   |   Turkey   -   Sehriyeli Pilav   |   Lebanon   -   Riz Bish-sh'iriyyi
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
30 min
Yes		 This basic rice and vermicelli pilaf is an essential in Armenia and Turkey. The Armenian Diaspora has carried it all through the Levant and far beyond.




1
1/2
3
2
1/3
c
c
T
c
t
Rice, long grain (1)  
Vermicelli (2)
Butter
Broth (3)
Salt

This pilaf is amazingly light and fluffy, delicious and easy to make - often embellished with sliced and toasted almonds or pine nuts.In California, it inspired an Italian pasta maker to create Rice-A-Roni.

Make:   -   (30 min - 10 min work)
  1. Wash RICE thoroughly and drain well.
  2. Break VERMICELLI into 1 inch lengths (see Note-2).
  3. Melt Butter in a pan and add Vermicelli. Fry stirring continuously over moderate heat until vermicelli becomes lightly browned, then add Rice and continue stirring until well coated with butter
  4. Stir in Broth and Salt, cover tightly and cook over low heat until rice is done, about 20 minutes (30 minutes for brown rice).
  5. Fluff with a fork and let rest uncovered for a few minutes before serving.
NOTES:

  1. Rice:

      Armenia was once a rice producer, but today rice is imported from India and Iran - thus "long grain" is probably a Basmati type. I use Thai Jasmine rice which makes an outstanding pilaf, though that rice is probably not much available in Armenia.

  2. Vermicelli:

      Markets serving Near Eastern, Turkish or Caucasian communities sell 1 pound packages of thin vermicelli already cut to about 7/8 inch. Otherwise use Capellini / Angel Hair Pasta and break to similar length.

  3. Broth:

      Chicken broth is most used but meat broth can be used, or vegetable broth for a vegetarian version. For a simpler tasting side dish version, use plain water. I have made this with just water and 1/2 t Vegeta or Chicken Powder with good results.

  4. Comments

      For larger batches, once the Rice is mixed in well, you can dump it all into a rice cooker, then add the Broth and Salt. Keep in mind larger batches need a little less water compared to the amount of rice than smaller batches.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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