Pilaf With Vermicelli

Name: Pilaf With Vermicelli
Yield: 4 - 6 Servings
Ingredients: 4 Tbsp. unsalted butter; 2 oz. angel hair pasta or vermicelli, broken into 1"–2" pieces (about ¾ cup); 1½ cups basmati or other long-grain white rice, rinsed well; 2¼ cups low-sodium chicken broth or water; Kosher salt

By Nadia Owusu

January 12, 2021

Image may contain Food Food Presentation Cutlery Spoon Noodle Plate and Pasta

Photograph by Emma Fishman, food styling by D’mytrek Brown

We developed this recipe with Aftershocks writer Nadia Owusu, inspired by her memories of childhood meals with her Armenian-American mother (you can read her beautiful essay about a shared meal here). The dish gets its wonderful nutty flavor from toasting dry pasta in copious amounts of butter, a method used in pilaf traditions across communities, including in the Armenian diaspora, Syria, and Lebanon.

Recipe notes

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