Armenian Rice Pilaf with Vermicelli (Chaltik Pilaf)
This Armenian rice pilaf with vermicelli is a classic side dish made with basmati rice, toasted vermicelli pasta, and butter. Easy to make and perfect for everyday meals.
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Ingredients
- 1 cup long-grain white rice
- ½ cup vermicelli pasta or fideo pasta broken into small pieces
- 1 tablespoons Olive oil
- 3 tablespoons butter
- 2 1/2 cups broth or water hot
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1/4 cup Almond slivers
Instructions
- Place the rice in a bowl and rinse under cool water until the water runs mostly clear.
- Drain well.
- Melt the tablespoon of butter in a medium saucepan and add the almond slivers.
- Toast for 2 minutes until they are lightly toasted.
- Remove from the pan and set it aside.
- Using the same pan, melt the remaining butter and the oil to the same pan.
- Add the vermicelli and cook, stirring frequently, until the pasta turns golden brown. Watch carefully to prevent burning.
- Stir the rinsed rice into the toasted vermicelli.
- Cook for about 1 minute, allowing the grains to coat lightly with butter.
- Pour in the boiling water or broth and season with salt and pepper.
- Bring the mixture to a gentle boil.
- Reduce heat to low, cover, and cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let the pilaf rest 5 minutes.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
