A delightful twist on the classic Armenian rice pilaf, enhanced with aromatic spices and a touch of toasted almonds for added crunch.
Heat the butter in a 2-quart saucepan over medium heat until melted.
Using unsalted butter allows you to control the salt level in your dish.
Add the broken vermicelli to the saucepan and sauté until golden brown, stirring frequently.
Keep an eye on the vermicelli to prevent it from burning.
Stir in the chopped onion and cook until softened.
Finely chopping the onion ensures it cooks evenly and blends well with the rice.
Add the rice to the saucepan and stir to coat it with the butter mixture.
Coating the rice in butter helps to keep the grains separate during cooking.
Pour in the chicken broth, season with salt and pepper, and bring to a boil.
Using warm broth can speed up the cooking process.
Reduce the heat to low, cover, and simmer for 17 minutes or until the rice is tender and the liquid is absorbed.
Avoid lifting the lid during cooking to ensure the rice cooks evenly.
Toast the sliced almonds in a dry skillet over medium heat until golden.
Stir the almonds constantly to prevent them from burning.
Fluff the rice with a fork, then stir in the toasted almonds and fresh parsley.
Adding the parsley at the end preserves its fresh flavor and vibrant color.
Serve the pilaf warm, garnished with additional parsley if desired.
Serving the pilaf immediately ensures the best texture and flavor.
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