Armenian Rice Pilaf

Carrie Nahabedian

NAHA and Brindille - Chicago

The recipe for this rich, buttery rice pilaf comes from Nahabedian’s grandmother Rose Nahabedian. “We only use Uncle Ben’s,” says the chef. “It’s the best!”


  • 1 stick unsalted butter, divided
  • ½ cup vermicelli noodles, broken up
  • 1 cup Uncle Ben’s Converted Rice
  • 2 cups fresh chicken stock or packaged broth, heated
  • 1 teaspoon salt
  • Freshly ground black pepper to taste


In a heavy saucepan over a medium flame, melt ½ of the butter. Add the vermicelli and stir until toasted to rich golden brown, about 3 minutes. Add the rice, stir, and cook for 2 more minutes.

Add the stock, remaining butter, and salt. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid has been absorbed and the rice is tender, about 20 minutes. Resist the urge to stir the pot while it is cooking!

Once the rice is cooked, remove pan from heat and let sit covered for 10 more minutes. Stir in pepper and adjust seasoning if necessary. Serve immediately.


Serves 4 to 6