Armenian Cuisine — Telahaysov Printzi Yegzhintz, Rice Pilaf with Vermicelli

Like most of western Asia, Armenia has its own take on the pilaf.  Here we have prepared a simple Armenian rice pilaf with broken angel hair pasta pieces (recipe follows), a popular version in Armenia, which seemed like a perfect pairing for our khorovadz.

Telahaysov Printzi Yegzhintz

(adapted from The Cuisine of Armenia by Sonia Uvezian)

  • 2 Tbs unsalted butter
  • 1/2 cup angel hair pasta, broken into one inch pieces
  • 1 cup long-grain white rice
  • 2 cups chicken stock
  • salt to taste

First we heated a sturdy pot with a well-fitting lid over medium heat.  When the pan what hot, we melted the butter then began sauteing the pasta:


After about four minutes, the pasta had browned significantly:


Next the rice was added:


The rice and noodles were stirred constantly for about two minutes, until the rice was fully coated with butter and was just starting to turn opaque.  Then we were ready to add the stock and to season with salt:


The pilaf was brought to a simmer, then the lid was put on the pot and the heat turned down to low.  Twenty minutes later, the rice was done:


To redistribute the angel hair noodles and the moisture in the pilaf, everything was stirred:


Since a good pilaf needs to rest a bit before serving anyway, we put the lid back on and packed the pan into the car to head to the park to go with the rest of our Armenian feast.

More from our Armenia meal:Khorovadz khozi miss, Armenian skewered pork with pomegranate syrup


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