Pilafian's Pilaf

Family rice pilaf recipe from my father



This recipe for rice pilaf, a.k.a. "The Ultimate Version", is from Peter Pilafian, my dad.  Our ancestors in Armenia were responsible for bringing the pilaf to the village feasts (or so my dad tells me).

Pilafian's Pilaf Recipe

4 tablespoons butter
1 handful fine egg noodles
1 (large) clove garlic, minced
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried dill weed
1 cup white rice (regular uncooked)
2 cups chicken broth
1/2 teaspoon salt
1/2 cup lightly toasted pine nuts (optional)


  1. Melt butter in a 2-quart saucepan over medium heat.  Stir in noodles and let them brown (do not let butter or noodles burn).  Add garlic, onion, mushroom and dill weed.  Sauté 3 minutes.  Stir in rice and sauté until it takes on a whitish, non-translucent appearance.
  2. Meanwhile, heat the broth and salt to boiling in another pan.  Pour over rice mixture and stir briefly.  Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time).  Do not peek.
  3. Remove pan from heat.  Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture.  Let stand 10 minutes (a very important step).  Serve topped with pine nuts, if desired.

Makes 6 servings.

The Chef


Here's my dad just outside of a village in Belize called Armenia.