Rice pilaf with vermicelli (Şehriyeli pilav)

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

2. Melt the butter in a pot and fry the vermicelli, stirring, until golden.

3. Add the rice and stir for 2-3 minutes until the grains turn translucent.

4. Pour in the hot stock, add salt and simmer covered over low heat for 15 minutes until the liquid is absorbed.

5. Take off the heat, put a tea towel under the lid and leave to rest for 10 minutes.

6. Fluff up gently with a fork and serve as a side.

Tip: Turkish pilav is all about separate grains – that's why soaking and resting matter. You can use orzo (arpa şehriye) instead of vermicelli.