Lebanese Toasted Vermicelli Rice Pilaf

Rinse 280 g basmati until water is nearly clear, soak for 15 minutes and drain for five minutes. Break 85 g dry wheat vermicelli into 3 cm pieces.

Heat 30 ml olive oil over medium heat in a heavy pot, toast vermicelli 3–5 minutes until golden without burning, then add drained rice and stir for one minute.

Add 510 ml water and 4 g salt, bring to a boil, immediately reduce to low, cover and cook 13–15 minutes. Turn off heat after absorption and rest covered for 10 minutes.

Toast 30 g pine nuts in a dry skillet over low heat for 2–3 minutes until lightly golden. Ensure rice and vermicelli have no hard centers, fluff with a fork and divide into four, topping with nuts.