Armenian-Style Rice Pilaf

Ingredients

For 6 servings

• •1 tasse (185g) long-grain white rice
• •3 c. à soupe (42g) unsalted butter
• •3 /4 cup (2 ounces; 57g) thin pasta (such as vermicelli or fine spaghetti), broken into 1-inch pieces, or 1/2 cup of small, non-tubular pasta, like orzo
• •2 tasse (480ml) homemade or store-bought low-sodium chicken stock
• •1 c. à café (3g) Diamond Crystal kosher salt; if using table salt use half as much by volume or same weight
• •1 /2 teaspoon black pepper
• •1 c. à soupe minced fresh parsley or dill (or a combination), optional, divided

Method

1. 1.Place rice in a medium bowl and rinse with hot tap water until water runs clear, about 30 seconds. Cover rice completely with fresh hot tap water and set aside for 10 minutes. Drain rice thoroughly in a fine-mesh strainer; discard soaking water.
2. 2.Melt butter in a 3-quart saucepan over medium heat. Add the pasta and cook, stirring regularly, until evenly golden brown, 4 to 6 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add stock, salt, and pepper, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 10 minutes.
3. 3.Remove pan from heat, remove the lid, cover pot with a folded dish towel, and set lid back in place. Let sit for 10 minutes. Fluff rice with a fork, stir in half of parsley, if using, and transfer to a serving dish. Top with remaining parsley and serve.