From her Armenian mother and grandmother, Christine Vartanian Datian learned how to prepare this festive nut- and fruit-topped pilaf. This family favorite is in demand, especially during the holidays.
5 tablespoons butter or margarine
3 ounces dried angel hair pasta
2 cups long-grain white rice
1 quart fat-skimmed chicken broth
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
3/4 cup coarsely chopped almonds
3/4 cup coarsely chopped golden raisins
3/4 cup frozen petite peas
2 tablespoons chopped parsley
1 teaspoon lemon juice
How to Make It
In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break pasta into 1-inch lengths. Add pasta and rice to butter and stir often until golden, about 8 minutes.
Add broth, allspice, and pepper. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, 15 to 20 minutes; stir occasionally.
Meanwhile, in an 8- to 10-inch frying pan over medium heat, melt remaining 1 tablespoon butter. Add almonds and stir often until golden, about 5 minutes. Add 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 minutes. Pour into a serving bowl and sprinkle with nut and raisin mixture.