Turkish Rice Pilaf with Vermicelli

Rinse the rice in warm water, cover with warm salted water, and let sit for 20 minutes.

Drain the water, rinse the rice again under cold running water until it runs clear, and pat the grains dry.

In a wide, heavy-bottomed saucepan, melt the butter together with the oil. Add the vermicelli and fry over medium heat, stirring, until golden brown.

Add the rice to the vermicelli and sauté for 5–7 minutes, until the grains turn translucent and begin to make a light clinking sound against the bottom of the pan.

Pour in the hot water, add salt, stir once, and bring to a boil over high heat.

Cover with a lid, reduce the heat to low, and cook for 10–12 minutes without lifting the lid, until all the water is absorbed and the rice is tender.

Remove the pan from the heat, tuck a clean towel under the lid, and let the pilaf rest for 15–20 minutes. Before serving, gently fluff the rice with a fork.