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Armenian Pilaf with Pine Nuts

Photo: Alex Farnum; Styling: Kevin Crafts
Total time 30 mins
Yield Serves 8 (serving size: 1 cup)
Reader Christine Datian, from Las Vegas, suggests serving her traditional Armenian pilaf, made with both rice and toasted pasta, alongside roasted lamb or chicken and a green salad.


  • 2 tablespoons butter
  • 1 cup (4 oz.) vermicelli, broken into 1-in. pieces
  • 2 cups long-grain white rice
  • 1 qt. reduced-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon lemon juice
  • 1/4 cup toasted pine nuts

Nutrition Information

  • calories 285
  • caloriesfromfat 21 %
  • protein 7.5 g
  • fat 6.7 g
  • satfat 2.3 g
  • carbohydrate 48 g
  • fiber 1.2 g
  • sodium 478 mg
  • cholesterol 20 mg

How to Make It

  1. Melt butter in a large frying pan over medium-high heat. Add pasta and cook until browned and fragrant, about 4 minutes. Stir in remaining ingredients except for nuts.

  2. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Sprinkle with nuts.