Armenian Rice Pilaf With Raisins and Almonds

• 5-6 tablespoons butter
• 4-5 ounces dried vermicelli or egg noodles
• 2 cups long-grain white rice
• 1 quart fat-skimmed vegetable, chicken or turkey broth
• 1 teaspoon sea salt and 1/2 teaspoon white or black pepper
• 1/2 teaspoon ground allspice
• 1/2 cup coarsely chopped almonds
• 1/2 cup coarsely chopped golden or black raisins
• 1/2 cup frozen petite peas (optional)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh lemon juice

1. In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter.
2. Break or crush the vermicelli into 1-inch lengths.
3. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
4. Add the broth, allspice and salt and pepper.
5. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
6. Meanwhile, in a saute pan over medium heat, melt remaining 1 or 2 tablespoons butter.
7. Add the almonds and stir often until golden, about 5 minutes.
8. Add the raisins and stir until they puff, about 2 minutes.
9. Remove from heat.
10. Stir peas if using, parsley and lemon juice into rice.
11. Cover and simmer until peas are hot, about 3-4 minutes.
12. Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top.
13. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

butter, vermicelli, longgrain white rice, vegetable, salt, ground allspice, almonds, golden, frozen petite peas, parsley, lemon juice

Taken from cooking.nytimes.com/recipes/1016976 (may not work)