Armenian Rice

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Served with many mid-eastern dishes

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  • Easy
  • 10 mins
  • 20 mins
  • 5 mins
  • Average budget

Ingredients

  • 1 cup long grain rice
  • ¼ cup very thin and small egg noodles ( called shaira in Arabic, or can use the Italian orzo shape pasta)
  • 4 tbs butter
  • 2 cups chicken broth (can use water)
  • ¼ tsp salt and ¼ tsp black pepper

Preparation

Step 1

Wash the rice and drain well

Melt the butter on low heat, add the noodles and stir until golden brown

Add the rice and stir until it becomes pearly white ( about 10 minutes)

* keep the heat on low or medium to avoid burning and stir constantly

Add the broth or water all at once, ( keep your face away from the top because adding the water will create a gush of steam)

Add salt and pepper, mix well and cover the pot

Let the mixture come to a boil then reduce heat and cook for 15-20 minutes.

Take off the heat and let the rice rest for 5-10 minutes before serving. Stir with a fork to separate the grains.

Add pan roasted nut mixture to the top of the rice.

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Garnish: optional

½ cup of slivered almonds , pan roasted with a tbs of butter ( pan roasting times vary for different nuts so don’t roast various types of nuts together)

¼ cup of pine nuts, pan roasted with a tsp of butter

¼ cup of currants, soaked in water for ½ an hour prior to use, drain well before use.

Add all together, and stir to combine and heat.

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