13 June 2007

Great Grandma Kasparian's Perfect Armenian Pilaf

This is a timelessly yummy recipe that I have modified...it's funny because we use to only have it at Christmas since everyone complained about the tedious process, but I found as long as you stick to the rules the first time it's really easy to memorize and then now we eat it all the time at my house...I'll give grandma's first then (mine).
To serve 4 you need:
two pots (one with a tight lid)
1 stick uh butter
2 extra thin vermicelli nests (or 1/4 package of thin spaghetti will do)
2 cups white rice (basmati or for extra ethnic yuminess: WHEAT BULGUR)
2 cups chicken broth (vegetable broth ok but not as yummy)
2 1/4 cups water
dash salt and pepper (I also go crazy with curry powder, garlic, chili powder, paprika and chopped parsley)

(before you do anything, have your 2 cups of rice measured out nearby)

Step 1: Start heating the chicken broth and water to boiling in your extra pot while you do this:
Step 2: Using your tight lid pot, melt the stick of butter and crunch the vermicelli into little peices into it...stir continuously until brown adjusting heat so it doesn't burn.
Step 3: Add your rice to this and stir to coat with butter
Step 4: Then quickly pour the heated chicken broth and water into the rice mixture stir and let it boil for just a bit while you add your spices and stir: salt, pepper, garlic, chili powder etc. (anything!)
Step 5: Seal it with the lid and reduce heat to low for 25minutes exactly. Secret** DO NOT OPEN THE LID FOR ANY REASON TO CHECK THE RICE UNTIL THE 25 MIN. TIMER GOES OFF!!! IT WILL GET GOOEY!!!! Also, the 25 min. rule is the same with any amount of rice etc. even if you double the recipe. The trick is to have the water heated already and then to keep it nice and boiling until you finally put the lid on and lower the heat. It will be perfect.

1 comment:

Nisa said...

Great Grandma Kasparian...who was she? I must know more!!