Middle Eastern Rice with Vermicelli

A staple in Middle Eastern and Mediterranean cuisine, this fluffy rice dish features toasted vermicelli pasta for added texture and a rich, nutty flavor. It's the perfect accompaniment to a wide variety of main courses.

Instructions

1. 1.

   Rinse the basmati rice thoroughly under cold running water until the water runs clear. This removes excess starch, preventing the rice from becoming sticky. Set aside to drain.

   Time: 3 min
2. 2.

   In a medium saucepan with a tight-fitting lid, melt the butter or heat the olive oil over medium heat. Add the broken vermicelli pasta and stir frequently until it turns a deep golden brown, being careful not to burn it. This should take about 3-5 minutes.

   Time: 5 min
3. 3.

   Add the drained rice to the saucepan with the toasted vermicelli. Stir for 1-2 minutes to coat the rice grains with the butter/oil and toast them slightly.

   Time: 2 min
4. 4.

   Pour in the warm broth and add the salt. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly with the lid, and simmer.

   Time: 3 min
5. 5.

   Cook undisturbed for 15 minutes. Do not lift the lid during this time.

   Time: 15 min
6. 6.

   After 15 minutes, remove the saucepan from the heat, keeping the lid on. Let it rest for another 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.

   Time: 5 min
7. 7.

   Fluff the rice gently with a fork before serving.

   Time: 1 min