Armenian Rice Pilaf With Raisins & Almonds

Step 1: In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter.

Step 2: Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.

Step 3: Add the broth, allspice and salt and pepper. 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.

Step 4: Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter.

Step 5: Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.

Step 6: Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.

Step 7: Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)