Dandeegeen DiariesColumns

Dandeegeen Diaries—Chapter 9: Bulghur Pilaf

We are fast approaching summer. Memorial Day has come and gone and that means kebob season is upon us. Though we may be social distancing, we can still have our outdoor family bar-b-ques with grilling and expanded menus of mezze. Lamb and chicken kebob are generally accompanied by mouth-watering grilled onions, peppers and tomatoes garnished on the side. Armenian “khorovadz” is not complete without a buttery carbohydrate side dish: rice pilaf. It’s like a food trifecta, a meat-veggie-carb

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Heather Krafian

Heather Apigian Krafian was born in Detroit, Michigan and was one of the founding students of A.G.B.U. Alex Manoogian School in 1969. She graduated Michigan State University in 1988 with a bachelor’s in International Relations and cognate studies in German and Russian. She holds a master’s in Early Childhood Education from Lesley University. As an ANCA intern, Heather worked for the Minority Rights Group in London under Ben Whittaker. She’s also worked at Zoryan Institute as its Armenian Studies Coordinator. She began her career in education in 1990 after which she became the assistant principal of St. Stephen’s Armenian Elementary School from 2006 to 2008; she currently serves on its Education Committee. She has also served on the Board of Trustees at St. Stephen’s Armenian Apostolic Church. Heather is a member of the ARS Cambridge “Shushi” Chapter and a member of the ARS Eastern Region Board of Directors. Heather was the 2010 recipient of the Knights of Vartan “Community Leader” Award and the 2015 recipient of the Eastern Prelacy’s Certificate of Merit. She is married to Ara Krafian; they live in Belmont, MA with their four daughters Araxi, Nairi, Anoush and Knar.

5 Comments

  1. Pray tell, what is a dandeegeen? A housewife? Besides softened onions, I add tomatoes,
    as did my Harpoot grandmother.

    1. Along with onions, my Ma used tomato sauce, I think, 50/50 with broth. Alternative to chicken can also be College Inn Beef Broth for more savory flavor. Since browned noodles add so much flavor, I would use 5X as much as show in photo. My Mama’s yogurt made everything perfect! Erivan brand out of Pennsylvania tastes very much like hers.

  2. My Grandmother’s pilaf recipe always called for College Inn broth…Does anyone know where someone living in Colorado can get College Inn broth?? Help

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