Got this recipe from my brother. We both love it. Light, flavorful rice pilaf that does not overpower the flavor of the main dish, but rather compliments it. Also, low sodium - a plus! Some interesting variations to the basic recipe would be the addition of roasted pine nuts and minced dry apricots, or sautéing ¼ cup of minced onion or scallions in the butter just after browning the vermicelli.
From a dear Armenian friend. I have made this for 25 years. It is so easy and always comes out perfect. This to me is the true pilaf.
Lavash can be cooled completely and kept in an airtight container at room temperature 3 days. Special equipment: a stand mixer with dough hook attachment; 2 (17- by 12-inch) shallow baking pans. Adapted from a recipe on epicurious.
Раніше розповідали, як готувати курячу бастурму по-вірменськи. А тепер зробимо швидку бастурму за 3 дні з яловичини. Нам потрібно 1 кг м’яса, сушений часник, коріандр, лаврове листя.