Pilaf In Armenian may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice.

Armenian kinds of rice are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of Aintab in Turkey. Baboian recommends that the noodles be stir-fried first in chicken fat before …

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Pilaf In Armenian may combine vermicelli or orzo with rice cooked in stock seasoned with mint, parsley and allspice. One traditional Armenian pilaf is made with the same noodle rice mixture cooked in stock with raisins, almonds and allspice.

Armenian kinds of rice are discussed by Rose Baboian in her cookbook from 1964 which includes recipes for different pilafs, most rooted in her birthplace of Aintab in Turkey. Baboian recommends that the noodles be stir-fried first in chicken fat before being added to the pilaf. Another Armenian cookbook written by Vağinag Pürad recommends to render poultry fat in the oven with red pepper until the fat mixture turns a red color before using the strained fat to prepare pilaf.

Lapa is an Armenian word with several meanings one of which is a "watery boiled rice, thick rice soup, mush" and lepe which refers to various rice dishes differing by region. Antranig Azhderian describes Armenian pilaf as "dish resembling porridge"

https://en.wikipedia.org/wiki/Pilaf#Armenia

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