Pilav

🔥 Prep

• Measure 2 cups of rice and rinse under cold water until the water runs clear; drain well.
• Measure 2 tablespoons of butter.
• Measure 0.25 cup of vermicelli (thin noodles).
• Measure 3 cups of chicken broth.
• Measure 1 teaspoon of salt.

🔥 Cook

• 1. Melt the 2 tbsp butter in a medium saucepan over medium heat.
• 2. Add the 0.25 cup vermicelli and toast, stirring constantly, until golden brown, about 3-4 minutes.
• 3. Add the rinsed and drained 2 cups rice to the pan; stir to coat with butter and vermicelli and cook for 2 minutes on medium heat.
• 4. Pour in the 3 cups chicken broth and add the 1 tsp salt; stir once, then increase heat to high and bring to a boil.
• 5. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15-18 minutes until the liquid is fully absorbed.
• 6. Remove the pan from heat; let it stand, still covered, for 10 minutes to steam.
• 7. Fluff the pilaf with a fork before serving.

🔥 Serve

• Transfer the pilaf to a warm serving bowl and fluff gently.
• Garnish with toasted pine nuts or slivered almonds for added crunch, if desired.
• Serve hot alongside grilled kebabs, roasted vegetables, or a simple cucumber-yogurt salad (cacık).
• Pair with a slice of lemon or a dollop of plain yogurt on the side.