Instructions
Start by pouring the rice into a very large bowl under cold running water. Gently stir the rice with your hands and carefully drain the water out through a sieve. Repeat this rinsing process several times until the water runs clear, ensuring the rice is free of excess starch. Then, fill the bowl with fresh cold water and let the rice soak for 10 minutes. Soaking hydrates the grains, leading to a tender pilaf, while you begin preparing the vermicelli. Place the vegetable oil in a medium-sized pan over medium heat. Add the vermicelli pasta and continuously stir to prevent burning. Within 2 to 3 minutes, watch as the strands gradually turn a beautiful rich golden brown — this toasting step unlocks a lovely nutty aroma critical to the dish’s flavor. Once toasted, remove the pan from heat and quickly stir in the unsalted butter, allowing it to melt and coat the vermicelli evenly. Let this mixture cool for a minute or two. Drain the soaked rice thoroughly through a sieve to remove all water. Add the rice to the pan containing the toasted vermicelli and combine by stirring well. Carefully pour the hot chicken stock over the rice and vermicelli, then sprinkle in half a teaspoon of salt to enhance the flavors. Stir the mixture gently and place the pan back on the stove over a high flame. Bring to a vigorous boil, then reduce the heat to the lowest setting and cover with a tight-fitting lid. Let the pilaf simmer gently for 7 to 9 minutes, allowing the rice to absorb the stock beautifully. When cooking time is complete, remove the pan from heat but do not remove the lid. Layer a couple of sheets of kitchen paper or a light tea towel over the pot to catch any condensation, then replace the lid. Allow the rice to rest quietly for 10 minutes — this steaming phase will yield light, fluffy grains. Finally, uncover and fluff the pilaf with a fork to separate the grains before serving. This Turkish rice with golden vermicelli is now ready to be enjoyed alongside your favorite dishes. For extra flavor, you might garnish with toasted pine nuts or fresh herbs like parsley before plating.
