Armenian Pilaf with Pine Nuts

Photo: Alex Farnum; Styling: Kevin Crafts

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.

Yield: Serves 8 (serving size: 1 cup)
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 21%
  • Protein: 7.5g
  • Fat: 6.7g
  • Saturated fat: 2.3g
  • Carbohydrate: 48g
  • Fiber: 1.2g
  • Sodium: 478mg
  • Cholesterol: 20mg


  • 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


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