About this recipe:A fantastic Armenian side dish that's super-easy to make. Rice is simmered with pan-fried egg noodles until tender. This dish goes particularly well with chicken.
50g fine egg noodles
550g long grain white rice
2 litres chicken stock
4 cubes chicken stock
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Method Prep:5min › Cook:30min › Ready in:35min
Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
Pour in the chicken stock and add the stock cubes. Bring to the boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.