|Christine's recipe for Armenian Pilaf with Raisins and Almonds was originally published in the New York Times 2014
Thanksgiving Food Blog.|
Armenian Pilaf with Raisins and Almonds
Yield: 8 servings
4-5 tablespoons unsalted butter
1/2 cup dried vermicelli, crushed or broken into pieces (may substitute Angel hair pasta)
2 cups long-grain white rice
4 cups fat-skimmed chicken or turkey broth
1/2 teaspoon ground allspice
1 teaspoon salt and 1/4 teaspoon white or black pepper (to taste)
1/2 cup coarsely chopped almonds (Marcona almonds, if available)
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2-3 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break vermicelli into 1-inch lengths. Add pasta and rice to 3 tablespoons butter and stir often until golden, about 5-8 minutes.
Add the broth, allspice, and salt and pepper. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
Meanwhile, in an 8- to 10-inch 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.
Stir peas, parsley, and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes, and remove from heat. Allow pilaf to sit another 10 minutes. When the liquid is fully absorbed, it is ready to serve. Serve pilaf in a bowl or on a platter and sprinkle with the raisin and nut mixture.
Note: Diced dried dates, pistachios, and apricots may also be used in this topping.