 Armenian rices 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.