Rice Pilaf with Vermicelli (Pilav)

Ingredients

• Long-grain white rice 400 g
• Warm water with a pinch of salt, for soaking 1 l
• Wheat vermicelli (sehriye), broken 60 g
• Butter 40 g
• Sunflower oil 1 tbsp
• Hot water or chicken stock 750 ml
• Salt 1.5 tsp (9 g)

Instructions

1. 1

   Soak the rice in the warm salted water for 20 minutes, then rinse in a sieve until the water runs clear and drain well.

2. 2

   Melt the butter with the oil in a heavy pot over medium heat, add the vermicelli and stir for 2-3 minutes until golden brown.

3. 3

   Add the drained rice and stir for 3-4 minutes until the grains turn translucent and are coated with the fat.

4. 4

   Pour in the hot water or stock, add the salt, stir once and bring to a boil.

5. 5

   Cover, reduce the heat to the lowest setting and cook for 12-15 minutes until the liquid is absorbed and small holes appear on the surface.

6. 6

   Take the pot off the heat, place a clean kitchen towel under the lid and let the pilaf rest for 10 minutes.

7. 7

   Fluff gently with a fork and serve with stews, grilled meat or yogurt.