feasting with friends

Armenian Rice Pilaf

Once Glenn and I settled our little family into the community we now call home, our circle of friends widened immensely. Our first home was situated among a very friendly neighborhood, with many activities to keep us busy. Fireworks, parades, picnics, Euchre clubs, play-dates and bike rides…birthday, holiday and dinner parties too. Having kids certainly helped in making these friends, but this was also a group yearning for adult interactions. Memories of those years remain clouded with pizza, popsicles and 6-packs on a hot summer night.

circa 1992

Many of the friends within that group, were Armenian. A humorous coincidence among us all. Glenn and I happened to be among the non-Armenian or “odars” of the group. [The word odar roughly translates to foreigner/stranger.] We were lucky to be introduced to many things Armenian, from the culture to the foods. If there is one thing this odar is glad she was introduced to – it would have to be this rice dish! Armenian Rice Pilaf is essentially a simple dish, using few ingredients and yet perfect.

Armenian Rice Pilaf

The rice pilaf is a great companion to many meals, from a roast leg of lamb to a stir-fry of garden fresh veggies. I served it here, with my pan roasted chicken thighs. De-lish! Every time I make this rice it brings back happy memories from those days.

Armenian Rice Pilaf

Armenian Rice Pilaf

3 Tablespoons butter
½ cup fine egg noodles [or broken angel hair pasta]
1 cup long grain rice [not instant]
2½ cups hot chicken stock
salt/pepper to taste

•Melt butter in a medium saucepan over medium-high heat. Add noodles [or broken pasta] and stir to coat with melted butter. Cook until noodles begin to soften and turn a light brown.
•Pour in the hot chicken stock. Add the rice, and stir briefly. Allow the mixture to come to a boil. Reduce heat to allow a slow simmer, cover the pan and cook 20 minutes or until almost all of the liquid is absorbed – about 1 Tablespoon or so of liquid will remain in the pan. Remove from heat, allow to stand 10 minutes.
•Fluff/stir the rice, salt and pepper to taste.

Armenian Rice Pilaf


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  4. Jill Jackson [Stewart]

    Hi Nancy, I have followed your posts for several weeks and love the recipes but also love to read about you and your family. Saw picture of Mom not long ago, somehow I lost it I sure would like to see it again. I often forward posts on to my girls. They are as busy as you are and appreciate the new ideas. Mom and I sooo overdue for a chat. Best Regards, Jill

    • How wonderful to hear from you Jill! I had no idea you were a reader here, what a pleasant surprise 🙂 I have nothing but happy memories of time spent with you and the girls! I’m happy also you enjoy my posts. xoxo

    • Thank you Ronit! It is a perfect pair for me 🙂 I did check out your pilaf, and it sounds delicious. I love the addition of the currants! You should re-post it…as I know from experience sometimes our early ones don’t get many views…just a thought;)

      • The addition of currants is actually due to an Armenian client! 🙂 Though I know Persian also add currants to pilaf and I personally love them in it.
        One more think I’ve learned from said Armenian is to put dried yellow plums on top of stuffed cabbage. It’s delicious!

        Thanks for the idea of re-posting. Guess it’ll come handy when taking some time off! 🙂

        • lol I guess no one hands out ALL their secrets… 🙂

          By the way, another secret is that if you can’t find yellow plums, you can substitute with dried apricots. Either way, they cook into the sauce and add a special sweetness….

        • Yes I guess that’s true! I even have a few 😉
          I’m going to try the plums next time I make stuffed cabbage, it sounds good! (Thanks for sharing that secret!)

  5. What a lovely story and what a delish dish, thanks for sharing! I love pilaf, so simple and yet so good… I’ve tried it for the first time in Turkey, they call it pilav and it’s very similar to this one, but they use orzo instead…

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