Armenian Treats

Your staff writer, Barbara Hansen, did a great job on portraying Carrie Nahabedian (“Something About Carrie,” Dec. 8). I am Armenian and I was so proud and happy to read about her success, and happier to see delicious recipes in your paper. I am sure I am not alone when I say that you did a great job, and I hope to see more articles like this on Armenians.

LIZA DONOYAN

From the Internet

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Armenian pilaf is truly a simple gift from the food gods, but six tablespoons of butter? Ouch! More than 40 years ago I learned to make pilaf at the knee of a master, Sateen Aramian Baggesen and, believe me, a lower-fat variety is just as good. Brown the vermicelli (and you can use more, I love the nutty flavor) in one to two tablespoons of butter, stirring often. Don’t be afraid to use reduced-fat chicken broth, but beef it up by sprinkling in some chicken bouillon cube. Omit salt. Big tip: Bring the broth to a boil before adding it carefully to the hot rice-vermicelli mixture. Light, fluffy pilaf every time that’s lower in fat and calories.

CONNIE COMISKEY QUICKLE

Palm Springs