Arroz Armenia Recipe

I absolutely love this recipe because it transforms simple ingredients into a comforting, aromatic dish that feels like a warm hug from the inside out. Plus, the blend of toasted almonds, sweet currants, and fragrant spices like cinnamon and allspice gives it a rich, complex flavor that always impresses at potlucks and family dinners.

One of my favorite dishes is Arroz Armenia. This delightful dish has a mixture of splendid spices and wonderful textures.

The basmati rice takes on the flavors of the chicken broth. Broken vermicelli noodles add an interesting bit to the rice and the broth.

Slivered almonds and currants lend a delightful flavor and bite. Cinnamon and allspice add an interesting warmth.

The nice thing about this dish is that it’s flavor- and texture-packed, but calorie-reduced. That’s because the Arabic cuisine from which it comes tends to use spices to amp up flavors rather than using fats and sugars.

Ingredients

Basmati Rice: An aromatic rice with long grains and a nutty flavor.

It is carbohydrate-rich, making it an excellent energy source.

Vermicelli Noodles: Pasta strands that are thin and offer both texture and a carbohydrate source for the dish.

Almonds, cut into slivers, are a crunchy addition rich in nutritious fats, protein, and vitamin E.

Currants/Raisins: Provide a hint of sweet and a healthy dose of dietary fiber and antioxidants.

Contains saturated fats; helps bind ingredients and provides rich flavor.

Cinnamon, ground: Delivers a warm, sweet spice taste and provides antioxidants that may benefit health.

Ingredient Quantities

• 1 cup basmati rice
• 2 cups chicken broth
• 1/4 cup vermicelli noodles, broken into small pieces
• 2 tablespoons butter
• 1/4 cup slivered almonds
• 1/4 cup currants or raisins
• 1 onion, finely chopped
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

Instructions

1. Wash the basmati rice in cold water until the water runs clear. Let it drain well.

2. In a big pot, over medium heat, melt the butter. Add the sliced almonds and toast them until they are golden brown and smelling delicious, stirring them frequently to keep them from browning too unevenly. Remove the almonds and set them aside.

3. In the identical saucepan, add the fragmented vermicelli pasta. Stir and toast until they achieve a golden-brown hue.

4. Insert the diced onion into the saucepan and sauté until softened and translucent.

5. Incorporate the rinsed basmati rice, and mix it well with the butter to coat the grains.

6. Add the chicken broth and bring to a boiling point. Once boiling, reduce the heat to a low setting. Cover and let it simmer for 15-20 minutes, or until the rice has cooked and absorbed all the liquid.

7. When the rice is finished cooking, take it off the heat and allow it to rest for 5 minutes, covered.

8. Using a fork, gently fluff the rice. Stir in the toasted almonds, currants or raisins, ground cinnamon, and ground allspice.

9. Add salt and black pepper to the rice, and make sure to taste it if you’re feeling brave.

10. Warm the dish and sprinkle more toasted almonds on top if you’d like.

Equipment Needed

1. Large pot with lid
2. Medium mixing bowl or colander
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Fork

FAQ

• Q: Can I use another type of rice instead of basmati?You can certainly use long-grain rice or jasmine rice; however, the flavor and texture may be a bit off.
• Q: What can I substitute for vermicelli noodles?You can use either broken spaghetti or thin egg noodles as an alternative.
• Q: Is there a vegetarian alternative to chicken broth?This dish can be made vegetarian by substituting vegetable broth for the chicken broth.
• Q: Can I use different nuts instead of almonds?Yes, you can use pine nuts or chopped walnuts instead of almonds.
• Q: How do I prevent rice from sticking?Cook the rice thoroughly by rinsing it and then using the butter to sauté it briefly. The end result should be non-sticky rice and, given the aforementioned instructions, is bound to be a tasty side or main dish with the potential of feeding many.
• Q: Can I omit the currants or raisins?You can leave them out and have just the nuts, or opt for a different flavor by replacing them with chopped dried apricots.
• Q: How can I enhance the flavor of this dish?A: For an added touch of aroma, cook with a bay leaf or a few strands of saffron.

Substitutions and Variations

You can use jasmine rice or long-grain white rice instead of basmati rice.
Beef broth, vegetable broth, and chicken broth can be used as alternatives.
You can use angel hair pasta or thin spaghetti, broken into small pieces, if you cannot find vermicelli noodles.
You can use sliced almonds, pine nuts, or chopped walnuts in place of slivered almonds.
If you do not like currants or raisins, dried cranberries or chopped dates can be an excellent substitute.

Pro Tips

1. Rinse Thoroughly Make sure to rinse the basmati rice multiple times until the water is completely clear. This helps to remove excess starch and prevents the rice from becoming sticky when cooked.

2. Golden Toast Take your time to toast the vermicelli and almonds to a deep golden brown. This will enhance the nutty flavors and add depth to the dish, making it even more aromatic.

3. Resting Time After cooking, let the rice sit covered for a full 10 minutes instead of 5. This allows the steam to redistribute, resulting in fluffier rice with a better texture.

4. Enhance Flavor Consider using lightly salted butter or adding a splash of olive oil for a deeper flavor profile. You can also incorporate a pinch of saffron or turmeric for extra warmth and color.

5. Garnish Creatively Before serving, add a bit of fresh parsley or cilantro for a pop of color and freshness. A squeeze of lemon juice before serving can also brighten up the flavors.