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Armenian Pilaf

"My grandfather was born in Armenia in the mid-1800's" Susan Lederer relates from her home in Fallon, Nevada. "This pilaf recipe is adapted from one he brought to this country. At our house, it's a standard with shish kabobs and chicken dishes.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1 medium onion, chopped
  • 1/2 cup bulgur
  • 1/2 cup uncooked long grain rice
  • 1/2 cup uncooked broken vermicelli (1-inch pieces)
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) beef broth
  • 1/3 cup water
  • 1/4 teaspoon dried oregano


  • In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
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