Turkish Rice with Vermicelli
Fragrant rice with crispy golden vermicelli — a classic Turkish dish that serves as a perfect side for meat or fish. Simple, yet incredibly delicious.
Ingredients
- 300 g Rice
- 3 tbsp Vegetable oil
- 70 g Vermicelli
- 30 g Butter
- 600 ml Chicken broth
Instructions
- Rinse the rice under cold running water in a large bowl. Drain the water through a sieve, repeating the process several times until the water runs clear. Cover the rice with cold water and let it soak for 10 minutes.
- In the meantime, heat the vegetable oil in a medium saucepan over medium heat. Add the vermicelli and, stirring constantly, fry for 2–3 minutes until it turns a rich golden color. Remove from heat, stir in the butter until completely melted, and let the vermicelli cool for 1–2 minutes.
- Thoroughly drain the water from the rice through a sieve. Add the rice to the saucepan with the vermicelli and stir well. Pour in the hot chicken broth, season with salt (½ teaspoon), stir again, and place the saucepan over high heat.
- Bring to a boil, then immediately reduce the heat to the lowest setting, cover with a lid, and cook on low heat for 7–9 minutes.
- Remove the saucepan from heat and cover it with several layers of paper towels or a clean kitchen towel, then close the lid again. Let the rice rest in the covered saucepan for 10 minutes, then fluff with a fork and serve.