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Armenian Fruit and Nut Pilaf

Yield Makes 8 servings
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

Nutrition Information

  • calories 415
  • caloriesfromfat 30 %
  • protein 12 g
  • fat 14 g
  • satfat 5.2 g
  • carbohydrate 61 g
  • fiber 3.9 g
  • sodium 141 mg
  • cholesterol 19 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.