Armenian-Style Rice Pilaf

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

1 cup (185g) long-grain white rice

3 tablespoons (42g) unsalted butter

¾ cup (2 ounces; 57g) thin pasta (such as vermicelli or fine spaghetti), broken into 1-inch pieces, or ½ cup of small, non-tubular pasta, like orzo

2 cups (480ml) homemade or store-bought low-sodium chicken stock

1 teaspoon (3g) Diamond Crystal kosher salt; if using table salt use half as much by volume or same weight

½ teaspoon black pepper

1 tablespoon minced fresh parsley or dill (or a combination), optional, divided

Directions at seriouseats.com

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