The Nose Knows.

When there's time to do it right, we don't just make rice: we make Armenian pilaf.  Washed five times, soaked in salt water for hours, and cooked to a perfect, pillowy, fluffy indulgence.  (In case you're wondering, the key difference is the washing off and spooning out of starch, which keeps it from degenerating into those sticky piles you're used to at home.)  We also make it with tadik -- a crust of lavash or tortilla on the bottom of the pot.

The Girl has become a master at this -- the Nose Knows.  Which is to say, when I try to make it, I can never tell if it's burning.  (Curses, olfactory!  Curses!)

Tuesday night, we were long on time but short on supplies -- and the Girl managed to whip together a crust of rice, Greek yogurt and olive oil, which, despite my resistant skepticism, was just as good if not better:

Yeah, I think I'll keep her.

Comments

[erika]

I'll take one. And a kebob. Maybe around 8pm?

[sindell357]

looks tasty! you guys are ambitious as hell. i haven't attempted to make any armenian food at all. lol

[the sister]

why doesn't she make it when i'm there? i want to learn!